Middle Eastern Lamb With Spelt And Feta

AuthorMichelle McKernan
Rating

A dish this simple shouldn’t taste so good! This is an easy one-pot recipe which packs a punch. The natural aroma of cinnamon and bay leaf give a kick to the tomato sauce, with the whole dish being rounded off by some fresh parsley, pumpkin seeds and delicious crumbled feta.

Allergens: Milk | Sulphites | Wheat | Celery

Yields2 Servings
Total Time40 mins

 1 Tin of Chopped Tomatoes
 1 Garlic Clove
 1 Teaspoon Dried Oregano
 100 g Feta Cheese
 ½ Teaspoon Ground Cinnamon
 1 Tablespoon Tomato Paste
 1 Dried Bay Leaf
 350 g Lamb Mince
 1 Red Onion
 1 Bunch Parsley
 100 g Spelt
 30 g Pumpkin Seeds
 1 Carrot
 1 Chicken Stock Cube

1

GET STARTED
Put the kettle to boil. Peel and finely chop the carrot and red onion.

2

COOK THE ONION AND CARROT
Heat a drizzle of olive oil in a large pan over medium heat. Once it’s heated, throw in the onion and carrot. Let it cook for 2-3 Minutes.

3

PREPARE THE STOCK
As the veg cooks, peel and chop the garlic. Then put the chicken stock cube in 200ml of boiling water from the kettle and dissolve.

4

COOK THE LAMB
Add the lamb and cinnamon to the pan of veggies, sauté for 5-6 Minutes

5

PREPARE THE SPELT
Add the oregano, tomato paste and garlic to the pan, and cook for a further 1 minute. Then add the chopped tomatoes, chicken stock, spelt and bay leaf. Season to taste and cook covered for 15 Minutes. Give it a good mix to make sure the spelt doesn’t stick.

6

FETA AND PARSLEY
As you wait, crumble the feta cheese and chop the parsley, stalks and all.

7

SERVE THE DISH
Divide the dish between bowls and garnish with the pumpkin seeds, parsley and feta. Enjoy!

Ingredients

 1 Tin of Chopped Tomatoes
 1 Garlic Clove
 1 Teaspoon Dried Oregano
 100 g Feta Cheese
 ½ Teaspoon Ground Cinnamon
 1 Tablespoon Tomato Paste
 1 Dried Bay Leaf
 350 g Lamb Mince
 1 Red Onion
 1 Bunch Parsley
 100 g Spelt
 30 g Pumpkin Seeds
 1 Carrot
 1 Chicken Stock Cube

Directions

1

GET STARTED
Put the kettle to boil. Peel and finely chop the carrot and red onion.

2

COOK THE ONION AND CARROT
Heat a drizzle of olive oil in a large pan over medium heat. Once it’s heated, throw in the onion and carrot. Let it cook for 2-3 Minutes.

3

PREPARE THE STOCK
As the veg cooks, peel and chop the garlic. Then put the chicken stock cube in 200ml of boiling water from the kettle and dissolve.

4

COOK THE LAMB
Add the lamb and cinnamon to the pan of veggies, sauté for 5-6 Minutes

5

PREPARE THE SPELT
Add the oregano, tomato paste and garlic to the pan, and cook for a further 1 minute. Then add the chopped tomatoes, chicken stock, spelt and bay leaf. Season to taste and cook covered for 15 Minutes. Give it a good mix to make sure the spelt doesn’t stick.

6

FETA AND PARSLEY
As you wait, crumble the feta cheese and chop the parsley, stalks and all.

7

SERVE THE DISH
Divide the dish between bowls and garnish with the pumpkin seeds, parsley and feta. Enjoy!

Middle Eastern Lamb With Spelt And Feta

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