TURKISH STYLE MINCE
This recipe has been influenced by a popular dish from Turkey called Lahmajoun and of a popular Indian dish called Keema. The combination of flavours within the mince give a warm, delicately spiced taste. This works great a slice of flat bread, in a wrap (lettuce or flour based) or simply on its own. These favours also work well in a leaner mince such as chicken or turkey and for a vegan substitute you can easily replace this with tofu and scramble it.
Provided by Fit Cookin
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Start by adding oil to a pan on a medium heat and add the onions and garlic. Allow this to cook, slowly, stirring constantly to let the onions soften and colour slightly to bring out all the flavour. This should take about 2 minutes.
- Once ready add the mince with the chopped bell peppers, cumin, paprika, salt and pepper. Continue to cook this for 6 to 8 minutes, breaking up the mince and letting the water coming from the mince reduce.
- Now add the tomatoes, tomato puree and chilli, reducing the heat on low with a lid on, allowing the dish to simmer until the tomatoes cook and the dish deepens to a dark red colour. This normally takes around another 10 minutes and to ensure an even cook and the flavours to mix in, give this a stir every so often.
- At the final stage remove the dish from the heat and add stir in the fresh parsley and add more salt if required. Toast some flat bread and serve with a squeeze of lemon over the top.
Nutrition Facts : Calories 404.6, Fat 30.8, SaturatedFat 13, Cholesterol 91.2, Sodium 374.5, Carbohydrate 9.4, Fiber 2.6, Sugar 4.5, Protein 22.5
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