Greek Style Lamb
500g lean lamb mince
1 onion, chopped
2 cloves of garlic, crushed
400g can of ratatouille
2 tbsp tomato ketchup
1 tbsp tomato puree
1 tbsp mixed herbs
4 pitta breads (optional)
2 beef tomatoes (optional)
Serves 4
1. In a large non-stick saucepan, dry fry the lamb mince until brown all over with no pink left (about 5 mins)
2. Add the chopped onion and garlic and cook for a further 1-2 mins.
3. Add the ratatouille, tomato ketchup, tomato puree and herbs. Bring to the boil, reduce heat and simmer for 15 mins.
4. Serve with rice, or fill pitta breads with mince mixture and sliced beef tomatoes.
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