Lamb Pide With Beetroot Dip

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Squeeze lemon over a piece of oven-crisped Turkish bread filled with spicy mince, then smear with bright beetroot dip before devouring.

The ingredient of Lamb Pide With Beetroot Dip

• 2 teaspoons olive oil
• 500g lamb mince
• 3 shallots trimmed thinly sliced
• 3 garlic cloves crushed
• 1 tablespoon tomato paste
• 1 teaspoon finely grated lemon rind
• 1 teaspoon fresh lemon juice
• 3 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 tablespoons chopped fresh mint
• 1 x 225g can sliced beetroot drained
• 130g 1 2 cup natural yoghurt
• 4 turkish bread rolls
• lemon wedges to serve

The Instruction of lamb pide with beetroot dip

• preheat oven to 180u00b0c heat the oil in a large frying pan over medium heat add the mince and cook stirring with a wooden spoon to break up any lumps for 3 minutes or until the mince changes colour add the shallot garlic tomato paste lemon rind lemon juice 2 teaspoons of cumin and 1 teaspoon of coriander cook stirring for 3 4 minutes or until mince is cooked through stir in the mint set aside to cool slightly
• place the beetroot yoghurt remaining cumin and remaining coriander in the bowl of a food processor process until smooth
• cut an oval piece from the top of each bread roll to make a shell reserve bread place bread shells on a large baking tray fill with mince mixture add the reserved bread to the tray bake for 5 minutes or until crisp thickly slice serve pide with beetroot dip lemon wedges and reserved bread for dipping

Nutritions of Lamb Pide With Beetroot Dip

calories: 456 49 calories
calories: 21 grams fat
calories: 8 5 grams saturated fat
calories: 34 grams carbohydrates
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calories: 32 grams protein
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