Turkish Lamb Kiyma with Freekeh & Hummus Dressing

Turkish Lamb Kiyma with Freekeh & Hummus Dressing

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, January 5, 2020.
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Ingredients

Salad

  • 1 radish, cut in half & thinly sliced
  • 1/2 pack cherry tomato, cut in half
  • 1/2 telegraph cucumber, diced 1cm
  • Juice of 1/2 lemon

Freekeh

  • 1 pack freekeh

Lamb

  • 1 pack lamb mince
  • 1/2 red onion, finely diced
  • 1 pack kiyma spice mix
  • 3/4 cup chicken stock
  • 1 carrot, grated

Dressing

  • 1/4 cup yoghurt
  • 1 pack hummus

To Serve

  • 1 bunch parsley, leaves picked
  • 1/2 pack sliced almonds
  • 1/2 lemon, lemon cut into wedges

Steps

  1. Bring a pot of salted water to the boil. Prep salad. Place all salad ingredients in a bowl.
  2. Cook freekeh. Cook freekeh in pot of boiling water for 15 minutes, until tender. Drain well.
  3. Prep & cook lamb. Heat a drizzle of oil in a fry pan on high heat. Cook lamb for 4 minutes, breaking it up as it cooks, until starting to brown. Add onion, 1/2 tsp salt and kiyma spice mix. Cook a further 2 minutes.
  4. Add stock and carrot to pan. Reduce heat to medium. Cook for 5-6 minutes, until lamb is cooked and sauce has thickened. Season.
  5. Make dressing & finish salad. In a bowl, mix together yoghurt and hummus. Add freekeh to bowl of salad, along with half the dressing. Season. Prep parsley and lemon for serving.
  6. Serve freekeh salad and lamb with parsley, almonds, remaining dressing and lemon wedges on the side.

Nutritional Information

Energy 2584 kj
618 kcal
Protein 45.7g
Carbohydrate 48.0g
Fat 26.1g