Turkish Lamb Kiyma with Freekeh & Hummus Dressing

Turkish Lamb Kiyma with Freekeh & Hummus Dressing

Ready in 30 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, April 26, 2020.



  • 1/2 capsicum, diced 1cm
  • 1 tomato, diced 1cm
  • 1/2 Lebanese cucumber, diced 1cm


  • 1/2 courgette, cut in half lengthways & thinly sliced
  • 1 pack freekeh


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


  • 75g yoghurt
  • 1 pack hummus


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


  1. Bring a pot of salted water to the boil.
  2. Prep salad. Prep capsicum, tomato and cucumber and toss together in a large bowl.
  3. Prep & cook freekeh. Prep courgette. Cook freekeh in pot of boiling water for 13 minutes. After 13 minutes, add courgette and cook a further 2 minutes, until tender. Drain well.
  4. Prep & cook lamb. Prep onion and carrot. Heat 1 tsp oil in a medium fry-pan on high heat. Cook lamb for 3-4 minutes, breaking it up as it cooks, until starting to brown. Add onion, a pinch of salt and kiyma spice mix. Cook a further 1-2 minutes.
  5. Add stock and carrot. Reduce heat to low. Cook for 5-6 minutes, until lamb is cooked and sauce has thickened. Season to taste with salt and pepper.
  6. Make dressing. In a small bowl, mix together yoghurt and hummus.
  7. Prep garnishes. Prep parsley and lemon.
  8. Finish salad. Add freekeh to bowl with salad, along with half the dressing. Toss to combine and season with salt and pepper.
  9. Serve salad, freekeh and lamb sprinkled with parsley and almonds. Drizzle with remaining dressing and squeeze over lemon.

Nutritional Information

Energy 1843 kj
440 kcal
Protein 38.2g
Carbohydrate 31.4g
Fat 15.4g