Turkish-Spiced Lamb
with Pickled Cabbage and Garlic Toum Sauce
In this tasty Turkish-style salad, juicy seared lamb gets tossed in spices and rested atop fresh peas with crunchy pickled red cabbage. Enjoy with a classic creamy garlic toum sauce!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
1 tbsp
Garlic Puree
56 g
Onion, chopped
¾ cup
Basmati Rice
1 tbsp
Turkish Spice Blend
113 g
Red Cabbage, shredded
1 unit
Lemon
7 g
Parsley
113 g
Green Peas
1 unit
Vegetable Broth Concentrate
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 1/4 cups water, 1/8 tsp salt (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. While broth comes to a boil, roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Add rice and peas to the boiling broth and reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. While rice cooks, mix mayo, 1 tsp lemon juice and 1/4 tsp garlic puree (dbl both for 4 ppl) in a small bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add cabbage, vinegar, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl). Season with salt. Cook, stirring occasionally, until bright pink, 1-2 min. Remove the pan from heat. Transfer cabbage, including pickling liquid, to a medium bowl. Place in the fridge to cool. Carefully wipe the same pan clean.
Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then lamb, onions, Turkish Spice Blend and remaining garlic puree. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.
Add half the parsley to the bowl with pickled cabbage. Toss to combine. Fluff rice with a fork, then stir in lemon zest and remaining lemon juice. Season with salt and pepper.
Divide rice between plates, then top with pickled cabbage and lamb. Sprinkle with remaining parsley and dollop with garlic toum sauce. Squeeze over a lemon wedge, if desired.
