Another 15 minute meal done and dusted and believe it or not but I somehow managed to whip up this wickedly delicious (yet relatively healthy) Greek feast in less than 15minutes! 14mins and 39seconds to be exact!! Although Jamie uses lamb mince in his recipe to make Greek lamb koftas, I was lucky enough to find some lamb (home grown on my parents farm) hiding in the back of my freezer this morning! So, instead of going out and buying lamb mince, which is often quite high in fat (particularly saturated fat), I just cut off any excess fat and diced up my lamb into bite sized chunks. Then cooked it in much the same way as Jamie’s Koftas! I also left out the pita pockets as there seemed to be plenty of food to go round without them but they are definitely a nice addition when feeding a crew and are fun alternative for scooping up food than the boring old knife and fork!
What you need… (for 2 people)
1 lamb backstrap (or a shoulder or leg could also be used if you are feeding a crowd!)
small handful of raw pistachios
1 glove garlic (crushed)
2 tsp garam massala
fresh thyme (or oregano)
1 small cos lettuce
handful of cherry tomatoes
1 tbs of low fat fetta or cottage cheese
1/2 small lebanese cucumber
1/2 small red onion
small handful of kalamata olives
1/2 cup cous cous
large handful of mint
handful of parsley
1/2 cup fat free natural yoghurt
What to do….
Turn on your kettle and while the water is boiling add your handful of mint and the chilli to a food processor with a pinch of salt and pepper and blitz until smooth. Remove the blade then throw in half a cup of cous cous and about half a cup of boiling water. Then cover with the lid and set aside.
Next, place a non-stick frying pan over high heat, and while it is heating up, add your lamb to a bowl along with the garam massala, season with salt and pepper and mix well to allow the spice to infuse into the meat. Once the pan is hot, add a dash of olive oil to the pan before throwing in your lamb, turning regularly so it browns nicely all over.
Meanwhile, quickly chop up your lettuce into chunks and throw onto to a serving board along with your cherry tomatoes (halved). Coarsely grate you cucumber and red onion, place in a bowl and then season lightly with salt. Then squeeze out the excess salty fluid before sprinkling over the lettuce, along with the your crumbled fetta/cottage cheese, chopped parsely and olives.
Bash the pistachios with a mortar and pestle and then throw them over your sizzling lamb along with a drizzle of honey, your chopped thyme or oregano leaves and I also added a sprinkling of sesame seeds for good measure then toss well to combine. Remove your lamb from the heat and assemble next to the salad on your serving board.
Fluff up your cous cous and transfer to a serving bowl. The last thing to do is to pour your yoghurt into a serving dish and squeeze over some lemon juice, mix through and you’re good to go!