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Middle Eastern Spiced Lamb San Choy Bau

Preparation time
Cooking time


Lamb san choy bau

250g lamb mince

1⁄4 red onion finely chopped

 2 tbsp of parsley chopped

2 tbsp mint chopped

1 tsp of ground cumin

1 tsp ground coriander

1⁄2 tsp chili flakes

1⁄4 cup of pine nuts

2 tbsp sultanas

1⁄2 tsp of salt

1 tbsp EVOO

1 cup of cooked couscous

Yoghurt dressing

1 cup of Jalna Greek yoghurt

1⁄2 a lebanese cucumber grated

1⁄2 tsp of cumin

1 clove of garlic minced

Rind and juice of a lemon

A pinch of sea salt

To serve

6 small iceberg lettuce leaves

1⁄4 cup of roasted pine nuts

coriander leaves


Lamb san choy bau

1.    Combine all ingredients in mixing bowl except EVOO and couscous

2.    Pour 1⁄2 the EVOO into a hot pan on high heat and add half the mince mixture and cook while constantly stirring for 7-10 minutes or until brown, repeat with other half.

3.    Mix the cooked lamb with couscous and set aside.

Yoghurt dressing

1.    Mix all ingredients together in a mixing bowl

To serve

1.    Place 1/6 of the lamb mixture into an iceberg lettuce leaf

2.    Top with a heaped tbsp of the Jalna yoghurt dressing

3.    Scatter a few pine nuts over and top with coriander leaves

Wine Match: Leconfield Cabernet Sauvignon 2016Zema Estate Shiraz Cabernet Sauvignon Merlot 2016

For more inspiration, check out My Market Kitchen's dedicated recipe page here: wselect.rs/MMK-Recipes

Preparation time
Cooking time