In order to provide complete functionality, this web site needs your explicit consent to store browser cookies. If you don't allow cookies, you may not be able to use certain features of the web site including but not limited to: log in, buy products, see personalized content, switch between site cultures. It is recommended that you allow all cookies. For further information and to see cookies used by this site, please click here.

Search
Select language
  1. Home
  2. Recipes
  3. Little Gem Boats with Spiced Lamb and Sweet Potato
Little Gem Boats with Spiced Lamb and Sweet Potato Little Gem Boats with Spiced Lamb and Sweet Potato

Little Gem Boats with Spiced Lamb and Sweet Potato

Recommend this recipe

Share this recipe:

Step aboard and set sail for tasty midweek meals with our Little Gem Boats with Spiced Lamb and Sweet Potato. Kids and big kids alike will love this playful spin on dinnertime, which is as easy to make as it is delicious and nutritious. Dressing up as a sailor is completely optional when serving, but not optional is the natural yogurt, runny honey and freshly chopped mint that complement the lamb mince perfectly.

Preparation: 5 mins 
Cooking: 15 mins
Ingredients

Makes 12

500g lean lamb mince

50g cashew nuts, roughly chopped  

1 teaspoon olive oil

1 sweet potato (250g), cut into very small cubes (5mm)

1 teaspoon onion salt

1-2 teaspoons ground cumin

Pinch chilli flakes (optional)

1 teaspoon freshly chopped mint

Salt and freshly milled black pepper

To serve

2 little gem lettuce, leaves removed and washed

2 tablespoons natural yogurt

2 teaspoons freshly chopped mint

2 tablespoons runny honey

Method
  • Lightly toast cashew nuts in a non-stick frying pan and set aside.
  • Heat the oil to moderate in the same pan and fry the sweet potato cubes for 6-8 minutes until tender. Remove and keep warm.
  • Use the same frying pan and dry fry lamb mince for 3 minutes, break up the lamb with a wooden spoon as it cooks. Add the onion salt, cumin, chilli flakes and continue to cook for 2 minutes. Stir in mint and season.
  • Arrange lettuce leaves onto a large serving plate and fill with lamb, sweet potato cubes and chopped cashews.
  • Spoon over the yogurt, garnish with the mint and drizzle over the honey before serving.

Recommend this recipe

Share:

Related Recipes