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Prep
25m
Cook
30m
Total
55m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a large bowl, combine the lamb mince, grated onion, bell pepper, garlic, herbs, harissa, spices, salt, and yogurt. Mix well until fully combined.
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For
4
M
I
Lamb filling
500
g
10% fat lamb mince
1
Red onion, medium, finely grated & squeezed dry
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Cook along with all of our recipes
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Per Serving
Calories
484kcal
Fat
22g
Carbs
37g
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Cook along with all of our recipes
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This recipe is slightly higher in calories than my usual recipes and a little faffier to make, but it is SO worth it. In my opinion it's one of the best recipes I have done recently, the flavours were so good together. It is a perfect weekend meal, or a day when you can spare a little extra time for the prep.
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Prep
25m
Cook
30m
Total
55m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a large bowl, combine the lamb mince, grated onion, bell pepper, garlic, herbs, harissa, spices, salt, and yogurt. Mix well until fully combined.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
Lamb filling
500
g
10% fat lamb mince
1
Red onion, medium, finely grated & squeezed dry
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
484kcal
Fat
22g
Carbs
37g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
This recipe is slightly higher in calories than my usual recipes and a little faffier to make, but it is SO worth it. In my opinion it's one of the best recipes I have done recently, the flavours were so good together. It is a perfect weekend meal, or a day when you can spare a little extra time for the prep.
Only visible to you
Made it?
Cancel
