Ok, now this recipe needs to be on your radar if, like me, some days are a little on the mad side and time is short! Think of this as a middle eastern inspired stir fry, odd I know but it works and as the boys eat it with their hands, a huge hit in our house!
The fresh herbs really make this zing but feel free to mix them up and just use what you have to hand, fresh coriander and fresh oregano work well too.
The photo shows our gluten free option but the rest of the family use Lebanese bread or pitta bread. If you want to do this dairy free, omit the yogurt and maybe add a wee dollop of hummus?
1 onion, diced
2 garlic cloves, roughly chopped
1 tablespoon ground cumin
4 teaspoons sumac
4 teaspoons zatar
1 tablespoon sesame seeds
700g minced/ground beef
600g cooked and cut to 2cm dice potatoes, skin still on
200mls stock or water
500g frozen peas
salt and pepper
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh dill, chopped
Heat the oil in a very large frying pan, mine is a 32cm diameter and this just fits!
Once the oil is hot, add the onion and cook for 5 minutes until softened, add the garlic and cook for 1 minute. Pour the spices into the pan and stir until fragrant, only 30 seconds or so.
Add the beef to the pan and over a high heat brown the meat.
Add the potatoes and stock or water, turn the heat down to medium and simmer until the liquid has evaporated, it doesn’t take long in such a big pan.
Now add the peas and keep stirring to cook them through and lightly fry the meat and potatoes. Season well.
Stir through the fresh herbs at the end and serve with flat bread and yogurt.