Turkish Spiced Lamb Mince with Flatbread
This vibrant dish draws inspiration from the traditional Turkish Lahmajoun and the Indian classic Keema. Infused with a harmonious blend of spices, this Turkish Spiced Lamb Mince presents a delightful warmth and delicate flavor profile. The juicy lamb perfectly combines with fresh vegetables and aromatic seasonings, creating a mouthwatering filling that pairs beautifully with soft, warm flatbread. Whether loaded into wraps or served solo, this dish offers a versatile option for any meal. For a healthier twist, consider substituting the lamb with lean chicken or turkey, or for a vegan alternative, scrambled tofu serves as a fantastic base that soaks up the flavorful spices.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Lean ground lamb
500 g (Use fresh, lean cut or substitute with scrambled tofu for a vegan option.)
Medium white onion
1 (Thinly diced)
Bell peppers
2 (Thinly diced, any color)
Large red chili
1 (De-seeded and diced)
Garlic cloves
3 (Minced)
Flat-leaf parsley
15 g (Chopped)
Himalayan salt
1/2 teaspoon
Cumin powder
1/4 teaspoon
Paprika
1/2 teaspoon
Tomatoes
2 (Diced)
Tomato puree
1 tablespoon
Black pepper
1/2 teaspoon
Flat bread
to serve (Toasted or warmed)
Olive oil
1 teaspoon
Lemon wedge
1 (For squeezing over the dish)
Instructions
1
Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the thinly diced onions and minced garlic to the pan. Sauté gently for about 2 minutes, stirring frequently, until the onions soften and turn slightly golden, releasing their sweetness.
2
Incorporate the lean ground lamb (or tofu for a vegan option) into the skillet along with the diced bell peppers, cumin powder, paprika, Himalayan salt, and black pepper. Cook for 6 to 8 minutes, using a wooden spoon to break up the mince as it browns and allowing the moisture from the meat to reduce.
3
Once the meat is browned, add the diced tomatoes, tomato puree, and chopped red chili. Lower the heat and cover the skillet with a lid, letting the mixture simmer gently for about 10 minutes. Stir occasionally to ensure even cooking and allow the flavors to meld together. The mixture should transform into a rich dark red color.
4
After simmering, remove the skillet from the heat. Stir in the freshly chopped flat-leaf parsley, adjusting salt to taste if needed. Toast the flatbread until warm and slightly crispy. Serve the spiced mince hot, garnished with a generous squeeze of lemon juice for brightness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Turkish Spiced Lamb Mince with Flatbread?
It is a vibrant dish inspired by Turkish Lahmajoun and Indian Keema, featuring seasoned ground lamb served with warm flatbread.
Is this recipe spicy?
The dish offers a delicate warmth from cumin, paprika, and red chili, which can be adjusted to your heat preference.
Can I make a vegan version of this recipe?
Yes, you can substitute the ground lamb with scrambled tofu, which effectively absorbs the aromatic spices.
What other meats can I use besides lamb?
Lean ground chicken or turkey are excellent healthy alternatives for this recipe.
What are the primary spices used?
The spice blend consists of cumin powder, paprika, Himalayan salt, and black pepper.
How should I serve this dish?
It is best served hot with toasted or warmed flatbread and a fresh squeeze of lemon juice.
How long does it take to cook the lamb?
The lamb should be browned in a skillet for approximately 6 to 8 minutes.
What type of onion should I use?
One medium white onion, thinly diced, is recommended for this recipe.
Do I need to de-seed the chili?
Yes, the recipe calls for one large red chili to be de-seeded and diced.
How many bell peppers are required?
You will need two bell peppers of any color, thinly diced.
What is the purpose of the lemon wedge?
The lemon juice is squeezed over the finished dish to provide brightness and balance the rich flavors.
Can I use dried parsley instead of fresh?
While fresh flat-leaf parsley is preferred for its flavor, you can use dried parsley if necessary, though the taste may differ.
How much garlic is in the recipe?
The recipe requires three minced garlic cloves.
What is the total simmering time?
After adding the tomatoes and puree, the mixture should simmer gently for about 10 minutes.
What color should the meat mixture be when finished?
The mixture should transform into a rich dark red color as the flavors meld.
How much ground lamb do I need?
The recipe calls for 500 grams of lean ground lamb.
Is Himalayan salt necessary?
The recipe specifies Himalayan salt, but you can use regular sea salt or table salt if preferred.
Should I cover the pan while simmering?
Yes, covering the skillet with a lid helps the flavors meld and ensures even cooking.
How do I prepare the flatbread?
The flatbread should be toasted or warmed until it is slightly crispy.
What type of oil is best for sautéing?
One teaspoon of olive oil is recommended for sautéing the onions and garlic.
Can this be used as a wrap filling?
Yes, the spiced mince is versatile and works perfectly as a filling for wraps.
How do I prevent the mince from clumping?
Use a wooden spoon to break up the mince as it browns in the skillet.
What is the role of tomato puree?
The tomato puree helps create a rich base and adds depth to the overall color and flavor.
Is this recipe considered healthy?
Yes, it uses lean meat, fresh vegetables, and heart-healthy olive oil, making it a nutritious meal option.
How many tomatoes are used?
The recipe requires two diced tomatoes.
Can I add other vegetables?
While the recipe focuses on peppers and onions, you can customize it with other vegetables like spinach or zucchini.
What texture should the onions have?
The onions should be sautéed until they are soft and slightly golden to release their sweetness.
Does this dish store well?
Yes, the spiced lamb mince can be stored in the refrigerator and often tastes better the next day as the spices continue to develop.
What is the inspiration for the flavor profile?
The flavors are inspired by a mix of Turkish and Indian culinary traditions.
How much parsley is needed?
The recipe uses 15 grams of chopped flat-leaf parsley.