This lamb dish is beautifully simple and fantastically creamy, with a punchy paprika kick. It's certainly a dish to make when time and an endless supply of ingredients aren't on your side, but you still want something super light, healthy and nutritious to eat. Students, take note!
I am a big meat eater and absolutely adore lamb. For me, there is nothing better than enjoying a roast leg of lamb, stuffed with apricots and a good serving of rosemary roast potatoes. However, when you are pushed for time, I'm sure roasting a leg of lamb wouldn't be top of your 'to do' list. This recipe is a creamy meaty delight and you will love it. Don't be scared off by the term 'creamy'. It suggests that the recipe is highly calorific and high in fat, but this is certainly not the case. The secret behind it's creaminess is thanks to Total 0% plain greek yoghurt. It's thickening and fat free so therefore a great addition to any tomato sauce.
Serves 2
1 tin of chopped tomatoes
1/4 of a freshly grounded nutmeg
1 1/2 tsp paprika
1 tsp ground cumin
300g diced lamb
salt & pepper to taste
olive oil
1 spring onion, finely sliced.
3 dessert spoons total 0% plain yoghurt
2 cups quinoa, 4 cups water
Method
- Put a pan of water onto boil over high heat. Add the quinoa and a pinch of salt. Allow to simmer for 10-12 minutes. If it starts to boil dry, add a little more water.
- In a large bowl, stir in the nutmeg, paprika, cumin & seasoning to the diced lamb. Put a pan onto high heat, add a drizzle of olive oil and cook the lamb for about 3 minutes or starting to turn golden brown. Stir in the tomato sauce and the yoghurt to the lamb. Let it simmer for a couple of minutes and until the lamb is golden brown. Taste and add more spices/ seasoning accordingly.
- Whilst the lamb is simmering on a low heat, finely slice the spring onions. Once the quinoa is cooked, remove from the heat and stir in the spring onions.
Serve and enjoy!
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