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This recipe will take you 50 minutes plus 1 hour marinating

Serves 4

  • 8 lean lamb leg steaks, visible fat removed, chopped
  • 1 onion, finely diced
  • 1 tsp garlic granules
  • 1 tsp ground ginger
  • Small pack fresh mint, leaves finely chopped, reserving some roughly chopped leaves to serve
  • 200g fat-free natural Greek-style yogurt
  • 2 tsp harissa spice mix*
  • 2 x 400g cans chopped tomatoes
  • 1 tsp smoked paprika
  • 4 tbsp tomato purée
  • ¼ tsp ground cumin
  • Juice of 1 lemon, plus extra lemon halves to serve
  • ¼ cucumber, coarsely grated
  • 150g dried bulgar wheat, rinsed under cold water
  • ½ pack fresh parsley, finely chopped
  • 2 large roasted red peppers in brine from a jar, drained and roughly chopped
  • 400g can chickpeas, drained and rinsed
  • *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp.

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