Middle Eastern Welsh Lamb & Aubergine Nachos from Rachel Phipps



Method

  1. Toast the pine nuts until golden in a large, dry frying pan over a medium heat. Keep an eye on them as they can turn quickly from toasting to burnt.
  2. Meanwhile, top, tail and dice the aubergine into small cubes. Remove the pine nuts from the pan and set aside. Turn the heat up to high and add the aubergine along with a generous glug of chilli oil and some seasoning to the pan.
  3. Stir fry until the cubes are starting to soften and brown, then add the crushed garlic, cumin and the mince to the pan. Stir the mince into the aubergine and break it up as it browns with a wooden spoon, turning the heat down to medium high.
  4. While the lamb is cooking (it will be brown, starting to brown a little and very aromatic once it is done) toast the pitta (you can do this under a hot grill or in your toaster) until they're golden, then using scissors cut into nacho shapes. This can be done in advance if you wish.

To serve, arrange the pitta on the plate then spoon over half the mince and aubergine mixture. Spoon over the yogurt, then the rest of the mince. Scatter over the pine nuts, pomegranate seeds and coriander leaves, then finish the plate with a generous drizzle of pomegranate molasses.

See more of Rachel's recipes at: http://www.rachelphipps.com

Recipe Information

Serves 3
Calories kcals
Cooking Time

Ingredients

  • 1 Large Handful Pine Nuts
  • 1 Small Aubergine
  • Freshly Ground Sea Salt & Black Pepper
  • Generous Glug Chilli Infused Oil
  • 250g PGI Welsh Lamb Mince
  • 2 tsp Ground Cumin
  • 1 Large Garlic Clove, crushed
  • 4 Pitta Bread
  • 1 Large Handful Pomegranate Seeds
  • Small Handful Fresh Coriander
  • 2-3 Large Spoonfuls 0% Greek Yogurt
  • Generous Drizzle Pomegranate Molasses

Nutrition Information