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Middle Eastern Lamb and Lentil Stew

Middle Eastern Lamb and Lentil Stew

with Herby Yogurt Sauce

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Introducing your new go-to for a quick and aromatic weeknight dinner. This rich lamb and lentil stew is brimming with flavour, spice and protein. A finishing drizzle of yogurt sauce with fresh herbs will have you transported to flavour town!

Allergens:Mustard/MoutardeMilk/LaitWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

398 mL

Lentils, canned

1 tbsp

Indian Spice

(ContainsMustard/Moutarde)

100 g

Greek Yogurt

(ContainsMilk/Lait)

7 g

Mint

7 g

Cilantro

2 tbsp

Tomato Sauce

2 unit

Pita Bread

(ContainsWheat/Blé)

3 g

Garlic

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

56 g

Onion-Celery Blend

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2761 kJ
Calories660 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate71 g
Sugar4 g
Dietary Fiber11 g
Protein41 g
Cholesterol100 mg
Sodium1340 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Small Bowl
Baking Sheet
Silicone Brush
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Roughly chop the mint. Roughly chop the cilantro. Peel, then mince the garlic.

2

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then the lamb, Indian spice, and onion-celery blend. Cook, breaking up lamb into smaller pieces, until browned, 3-4 min.**

3

Add tomato sauce and garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1/2 cup water (dbl for 4ppl), lentils and can liquid. Season with salt and pepper. Reduce heat to medium. Simmer, stirring occasionally, until stew thickens, 6-7 min.

4

While the stew cooks, add the mint, cilantro, yogurt, vinegar and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper and stir to combine.

5

Add pitas to a baking sheet. Brush 1/2 tbsp oil (dbl for 4ppl)over the pitas. Season with salt and pepper. Toast in middle of oven, until golden-brown, 2-4 min. (TIP: Keep your eye on the pitas, so they don't burn!)

6

Cut the toasted pitas into quarters. Divide the lamb and lentil stew between bowls. Dollop over the herb yogurt. Serve with the toasted pitas.