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Turkish-Spiced Lamb
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Turkish-Spiced Lamb

Turkish-Spiced Lamb

with Pickled Cabbage and Garlic Toum Sauce

In this tasty Turkish-style salad, juicy seared lamb gets tossed in spices and rested atop fresh peas with crunchy pickled red cabbage. Enjoy with a classic creamy garlic toum sauce!


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

Preparation Time30 minutes


serving amount

250 g

Ground Lamb

1 tbsp

Garlic Puree

56 g

Onion, chopped

¾ cup

Basmati Rice

1 tbsp

Turkish Spice Blend

113 g

Red Cabbage, shredded

1 unit


7 g


113 g

Green Peas

1 unit

Vegetable Broth Concentrate

2 tbsp


(Contains Egg, Mustard)

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

1 tsp


1 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories830 kcal
Fat38 g
Saturated Fat10 g
Carbohydrate90 g
Sugar11 g
Dietary Fiber9 g
Protein33 g
Cholesterol95 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl



Before starting, wash and dry all produce. Add 1 1/4 cups water, 1/8 tsp salt (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. While broth comes to a boil, roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Cook rice and make toum

Add rice and peas to the boiling broth and reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. While rice cooks, mix mayo, 1 tsp lemon juice and 1/4 tsp garlic puree (dbl both for 4 ppl) in a small bowl. Set aside.

Pickle cabbage

Heat a large non-stick pan over medium-high heat. When hot, add cabbage, vinegar, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl). Season with salt. Cook, stirring occasionally, until bright pink, 1-2 min. Remove the pan from heat. Transfer cabbage, including pickling liquid, to a medium bowl. Place in the fridge to cool. Carefully wipe the same pan clean.

Cook lamb

Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then lamb, onions, Turkish Spice Blend and remaining garlic puree. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.

Finish cabbage and rice

Add half the parsley to the bowl with pickled cabbage. Toss to combine. Fluff rice with a fork, then stir in lemon zest and remaining lemon juice. Season with salt and pepper.

Finish and serve

Divide rice between plates, then top with pickled cabbage and lamb. Sprinkle with remaining parsley and dollop with garlic toum sauce. Squeeze over a lemon wedge, if desired.