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Home Ground Lamb Recipes / Lamb Mince Recipes

Meaty Moroccan Lamb Salad With Yogurt Dressing

Moroccan Lamb Salad With Yoghurt Dressing
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Last month I only created this new recipe for Moroccan Lamb Salad With Yogurt Dressing since I was travelling so much for work. However, now that my work schedule is slowly returning to normal, I’ve been wanting to make some more recipes to share once again.

When we did our market shopping, my husband said he felt like eating lamb, which made me think of making this salad.

This Moroccan Lamb Salad With Yogurt Dressing is filling and delicious. If you prep the roast pumpkin in advance, it also makes for a very quick meal. This salad could easily be made vegetarian by changing the lamb to Tempeh or Tofu.

Moroccan Lamb Salad With Yoghurt Dressing

Meaty Moroccan Lamb Salad With Yogurt Dressing

Gretel ShawGretel Shaw
This Moroccan lamb salad with yogurt dressing is the perfect quick dinner to have when craving a good lamb dish.
5 from 1 vote
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Salad
Cuisine Moroccan
Servings 2 people
Calories 546 kcal

Ingredients
 
 

Salad Ingredients

  • Tasty minced meat isolated on white background250 grams ground lamb (minced lamb)
  •  
    2 tablespoons Moroccan seasoning
  • Store of fresh water¼ cup water
  • pumpkin on white background½ small pumpkin - diced and roasted
  • Top view of fresh zucchini1 medium zucchini
  • Spinach2 handfuls spinach
  •  
    ½ bunch coriander
  • cooking oil3 sprays cooking oil

Yogurt Dressing Ingredients

  • bowl of greek yogurt200 grams Greek yogurt
  • garlic1 teaspoon garlic
  • Cumin in plate isolated1 teaspoon cumin
  • wooden bowl of salt1 dash salt
  • Ground black pepper pile, paths, top1 dash ground black pepper

Instructions
 

Salad Instructions

  • Spray a frying pan with a bit of oil and heat the pan to medium-high
  • Add in the lamb and the Moroccan seasoning and allow the meat to brown.
  • As the meat starts to brown, add a 1/4 cup of water to the pan and keep stirring to make sure the meat doesn’t stick.
  • Whilst the beef is cooking, divide the spinach between 2 bowls and top with coriander leaves and pumpkin
  • Slice the zucchini lengthwise and add to the bowls using a potato peeler or mandolin slicer.
  • Once the meat has browned, divide it between the bowls.
  • Top with the below yogurt sauce and enjoy

Dressing Instructions

  • Combine all ingredients in a small bowl, stir well
  • That’s it, enjoy on top of the salad!

Nutrition

Calories: 546kcalCarbohydrates: 31gProtein: 37gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 96mgSodium: 168mgPotassium: 2025mgFiber: 4gSugar: 15gVitamin A: 31970IUVitamin C: 57mgCalcium: 263mgIron: 7mg
Have you tried this recipe?Please leave a rating and comment.
Tags: Moroccan
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