Lamb Roll with Freekeh Pilaf

Name: Lamb Roll with Freekeh Pilaf
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8 portions
Ingredients: 4 garlic cloves; 120 g onions; 10 g fresh parsley leaves; 500 g lamb mince; 50 g tomato purée; 2 Tbsp Urfa chilli flakes; 1 tsp fine sea salt; ½ tsp ground black pepper; 500 g puff pastry, ready-made; 1 medium egg; 1 Tbsp nigella seeds; 2 Tbsp cumin seeds; 15 g olive oil; 140 g onions; 30 g tomato purée; 400 g freekeh; 50 g unsalted butter; 400 g tinned chopped tomatoes; 240 g tinned chickpeas; 600 g water; 1 vegetable stock cube (for 0.5 l); 1 tsp fine sea salt; ½ tsp ground black pepper; 150 g Greek yoghurt; 10 g fresh coriander leaf

4.6 9 évaluations

Préparation 35min

Total 1h 5min

8 portions

Ingrédients

Lamb Roll

garlic cloves
4
onions quartered
120 g
fresh parsley leaves
10 g
lamb mince low-fat (5-10%), broken in pieces (see tip)
500 g
tomato purée
50 g
Urfa chilli flakes (see tip)
2 Tbsp
½ tsp dried chilli flakes
fine sea salt
1 tsp
ground black pepper
½ tsp
puff pastry, ready-made (see tip)
500 g
medium egg beaten
1
nigella seeds
1 Tbsp

Freekeh Pilaf

cumin seeds
2 Tbsp
olive oil
15 g
onions quartered
140 g
tomato purée
30 g
freekeh (uncooked)
400 g
unsalted butter diced
50 g
tinned chopped tomatoes
400 g
tinned chickpeas rinsed, drained (1 x 400 g tin)
240 g
water
600 g
vegetable stock cube (for 0.5 l) crumbled
1
1 heaped tsp vegetable stock paste, homemade
fine sea salt
1 tsp
ground black pepper
½ tsp
Greek yoghurt
150 g
fresh coriander leaf roughly chopped
10 g