September: Mince Lamb and Kurdish Naan
Serves 4
Estimated time for preparation and cooking: 50 minutes
As part of a cooking session in the Brent youth club in July, this Kurdish young man wanted to introduce a simple yet delicious dish to his friends and the staff of Young Roots. The star of the show is the lamb mince, which even with minimal spices and seasonings, still packs a whole lot of flavour!
Ingredients
1 white onion
4 large tomatoes (half peeled, half unpeeled for garnish)
½ cup celery leaves (not stalks)
800g lamb mince (or plant-based mince)
Sunflower oil
Salt
Kurdish naan bread
2 lemons
Recipe
1) Preparing your ingredients
a) Finely dice the onion and peeled tomatoes.
b) Chop the celery leaves.
c) Cut lemons in half.
d) Put lamb mince in colander and rinse under water.
2) Cooking ingredients
a) In empty pan, add lamb mince and spread with a spoon to cover the bottom. Cook on a high heat, add some water to prevent sticking, and mix.
b) Add oil and salt, combine, and cover for 20 minutes on a medium heat.
c) Add the onion and tomatoes and combine. Cover again for 10 minutes.
d) When the meat is cooked through, add the celery leaves and combine.
c) Taste for salt
3) Serve up!
a) Serve on warm Kurdish naan bread.
b) Squeeze lemon juice on to the mince.
c) Add roughly chopped fresh tomatoes and lemon on top.