Lamb Pies with Mint Yoghurt
Make the night before for a tasty lunch on the road. Or makes a great light meal of a night time.
Lamb Pies with Mint Yoghurt
For a light dinner served with salad.
Ingredients
- 1 tbsp Olive Oil
- 1 Onion finely diced
- 1 tspn Crushed Garlic
- 200 g Lean Minced Lamb
- 1/2 tspn Ground Cinnamon
- 1 tspn Ground Coriander
- 1 tspn Ground Cumin
- 1/4 tspn Chilli Powder
- 1 tin Diced Tomatoes 400 g
- 3 tbsp Chopped Coriander
- Freshly Ground Black Pepper to taste
- 4 Wholemeal Mountain Bread pieces
- Olive Oil Spray
For the Mint Yoghurt
- 200 g Low Fat Natural Yoghurt
- 1 Lebanese Cucumber finely diced
- 1 tbsp Lemon Juice
- 1 tbsp Chopped Mint
For the Salad
- 1 bag Mixed Salad Leaves 80 g
- 1 punnet Cherry Tomatoes halved
- 2 tbsp Mint roughly torn
- 1 tbsp Lemon Juice
Instructions
- Heat the oil in a frying pan over medium heat & cook the onion & garlic for 5 minutes or until the onion is soft.
- Add the lamb mince, cinnamon, ground coriander, cumin & chilli powder, & cook until the mince is browned, stirring to break up the mince.
- Add the tomato & simmer for 25 minutes, then stir through the coriander leaves & some black pepper.
- Preheat the oven to 180 deg C. Trim the corners off each piece of mountain bread to make rough circles & gently press each one into a 1 cup capacity oven proof ramekin & spray lightly with olive oil. Bake 4 – 5 minutes until crisp.
To Make the Mint Yoghurt
- Combine all the ingredients in a bowl.
To Make the Salad
- Place the salad leaves, tomato & mint in a serving bowl & gently toss.
- Drizzle with lemon juice
Notes
To serve, spoon the lamb mixture into the 4 hot bread cups, top with a dollop of the mint yoghurt & serve with the salad alongside.
The Lamb pie filling could also be cooked in a camp oven.