Lebanese Style Lamb & Chickpea Loaded Naan
with Yoghurt and Baby Gem Salad
Looking for a quick and tasty midweek dinner option? Try cooking up our Lebanese Style Lamb & Chickpea Loaded Naan in just 20 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Garlic Clove
1
Chickpeas
200
Lamb Mince
1
Shawarma Seasoning Mix
30
Tomato Puree
10
Beef Stock Paste
1
Za'atar
12
Red Wine Vinegar
(Contains Sulphites)
1
Baby Gem Lettuce
2
Plain Naans
(Contains Milk, Cereals containing gluten)
75
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
100
Water for the Sauce
½
Sugar for the Sauce
1
Olive Oil for the Dressing
½
Sugar for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat the oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the chickpeas in a sieve.
d) Pop half the chickpeas in a bowl and roughly mash with back of a fork until broken up. Set aside for later.
a) Heat a frying pan on high heat (no oil).
b) When hot, add the lamb mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
c) Reduce the heat to medium, then stir in the shawarma spice mix, garlic and tomato puree. Stir-fry for 30 secs.
a) Add the water and sugar for the sauce (see ingredients for both amounts), beef stock paste, chickpeas (whole and mashed) and half the za'atar to the lamb.
b) Mix together, bring to the boil and simmer until thickened, 4-5 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
c) Once thickened, season with salt and pepper.
a) Meanwhile, pop the vinegar, olive oil and sugar for the dressing (see ingredients for both amounts) into a large bowl. Season with salt and pepper and mix together.
b) Trim the baby gem, then separate the leaves.
c) Add the baby gem to the bowl of dressing and toss together.
a) Put the naans onto a baking tray.
b) Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
a) Once ready, transfer the warmed naans to your plates.
b) Spoon the mince mixture on top.
c) Drizzle over the yoghurt and sprinkle over the remaining za'atar.
d) Serve the baby gem salad on the side. Enjoy!
