Lamb Wraps with Green Tahini
Ingredients
2 tbsp extra virgin olive oil
1 onion, chopped
500g lamb mince
1 tsp ground cumin
1 tsp ground coriander
½ tsp dried mint
1 tbsp tomato paste
150ml chicken stock
¼ cup pistachio, roughly chopped
1 tomato, cut in half and sliced
½ red onion, finely sliced
4 Lebanese bread
For the green tahini
2 sprigs of coriander, leaves picked, plus extra for garnish
A small handful of mint leaves, plus extra for garnish
80g (⅓ cup) tahini
185g Greek-style yoghurt
½ lemon, juice
Lamb Wraps with Green Tahini
Method
Heat oil in a large pan and add the onion, cook for a few minutes to soften then add the spices followed by the lamb. Fry for 2-3 minutes until browned and then add the tomato paste followed by the stock and cook for 8-10 minutes until most of the liquid has evaporated. Season with salt and pepper.
For the green tahini sauce, blend the tahini, yoghurt, herbs and lemon juice with a pinch of salt until smooth and pale green in colour. If it’s a little too thick, blend in a few tablespoons of water.
Fold pistachios through the mince. Place a spoonful of mince into the centre of the bread and wrap. Brush with a little oil and place in the pan seam-side-down, cook for a minute on each side until golden.
Top with green tahini, some tomato and red onion slices and garnish with coriander and mint.