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Lean lamb mince cooked with carrots, courgette, lentils and chickpeas in warming cumin, cinnamon and turmeric, finished with spinach and topped with a tangy whipped feta and yoghurt sauce. It’s a vibrant Middle Eastern-inspired one-pan dinner.
Spiced lamb
Whipped feta sauce
1.
Heat the oil in the frying pan over a medium heat. Cook the onion and carrots until softened (5 minutes). Add the courgette and cook for 3 minutes.
2.
Add the lamb and cook, breaking it up, until browned (5 minutes). Pour off any fat.
3.
Stir in the cumin, cinnamon, turmeric and chilli flakes for 1 minute, then the tomato purée for 1 minute.
4.
Add the lentils, chickpeas and 150ml water. Simmer, stirring occasionally, until thick (10 minutes). Stir in the spinach until wilted, and season with pepper.
5.
Meanwhile, blend or mash all the sauce ingredients with 1 tbsp water until smooth and creamy.
6.
Serve the lamb topped with spoonfuls of the whipped feta sauce.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot all the way through. Freeze the lamb mixture (without the sauce) for up to 3 months; defrost overnight in the fridge. The sauce keeps in the fridge for up to 3 days.
Tip
Bigger appetites: Serve with ½ wholemeal pitta per person or a little brown rice.
Cost-saving tips
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