Curried Lamb Sloppy Joes With Naan Bread
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 4 people
Estimated cost per serve is 7.94 dollar
Difficulty level: 3 out of 4
21 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1/2 celery stick, finely diced
- 2 cloves garlic, finely chopped
- 1 ginger, 5 cm piece, finely chopped
- 1 jalapeño or other mild green chilli, deseeded and finely chopped
- 500grams minced lamb
- 1/2teaspoons ground coriander
- 1/2teaspoons cayenne pepper
- 1/2teaspoons ground cinnamon
- 1teaspoons ground cumin
- 1teaspoons plain flour
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 6tablespoons Greek yoghurt
- 1 spring onion, trimmed and finely chopped
- 4 warm naan breads, halved
- 2 cup chicken stock, hot
- 3tablespoons mint leaves, roughly chopped
- 3tablespoons coriander, roughly chopped
Nutrition per serving
2920kJ / 698Cal
2920 Kilojoules or 698 Calories
34% of daily energy intake*
Protein
33.8grams
Fat
38.2grams
Carbs
53.2grams
Sugars
12.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Gently spiced lamb is topped with herby yoghurt and stuffed into warm bread for a new take on an old favourite.
Method
Step 1 of 4
Heat the oil in a large, heavy-based frying pan over a medium heat. Add the onion, carrot, and celery and cook for 10 minutes, until softened but not browned. Add the garlic, ginger, and jalapeno and cook for a further 2 minutes.
Step 2 of 4
Increase the heat and add the lamb, breaking it down with a spoon as it goes into the pan. Cook for 5 minutes, constantly stirring to break up the meat, until well browned and separated. Sprinkle over the dried spices and the flour, and cook for a further minute or two.
Step 3 of 4
Add the stock and stir well to combine. Bring to the boil, then reduce the heat to a low simmer and cook, uncovered, for 30-35 minutes until the liquid has evaporated and the lamb is tender. Season to taste and remove from the heat. Stir in 2 tbsp each of the chopped mint and coriander.
Step 4 of 4
In a small bowl, mix together the Greek yoghurt, the remaining herbs, and the spring onion and season to taste. To serve, spoon a portion of the meat on one half of the naan bread. Add a spoonful of the yoghurt mixture and top with the other half of the naan bread.
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