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Lamb pide with beetroot dip

    • Method
    • Notes
    1. Step 1

      Preheat oven to 180°C. 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.

    2. Step 2

      Place the beetroot, yoghurt, remaining cumin and remaining coriander in the bowl of a food processor. Process until smooth.

    3. Step 3

      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.

    Time saving tip: Use a bought beetroot dip. Reduce the cumin to 1 teaspoon cumin and halve the amount of ground coriander.

    With a twist: Beef pide with spiced sour cream: Omit the beetroot. Replace the lamb mince with beef mince. Replace the mint with fresh coriander. Replace the yoghurt with sour cream.

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