Ingredients
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
Method
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 2016 & Zema Estate Shiraz Cabernet Sauvignon Merlot 2016
For more inspiration, check out My Market Kitchen's dedicated recipe page here: wselect.rs/MMK-Recipes