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Minced Lamb and Turmeric Pancakes

Minced Lamb and Turmeric Pancakes

Eleanor Craig
This delightful fusion of flavors brings together the robust taste of minced lamb with the warm hue of turmeric-infused pancakes. Driven by the rich culinary traditions of the Middle East, these pancakes provide an adventurous twist on classic savory dishes.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Middle Eastern
Servings 4 Plates
Calories 599 kcal

Ingredients
 
 

Minced Lamb Mixture

  • Tasty minced meat isolated on white background500 grams ground lamb (minced lamb) - Preferably grass-fed
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - extra virgin
  • Ripe yellow onion on a white background1 small onion - finely diced
  • garlic3 cloves garlic - minced
  • ground cumin1 teaspoon cumin
  • Heap of dried coriander seed and ground coriander on white background1 teaspoon ground coriander
  • wooden bowl of salt1 teaspoon salt - to taste
  • Ground black pepper pile, paths, top½ teaspoon ground black pepper - freshly ground

Turmeric Pancake Batter

  • Pile of flour isolated on white background1 cup all purpose flour (plain flour Australia and UK)
  • Turmeric powder in plate1 teaspoon turmeric - ground
  • decanter of milk1 cup milk - preferably whole
  • chicken egg1 large egg
  • wooden bowl of salt¼ teaspoon salt - to taste

Instructions
 

  • Begin by preparing the minced lamb mixture. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion and sauté until golden brown, approximately 5 minutes. Add the minced garlic and continue to cook for an additional minute until fragrant.
  • Add the minced lamb to the pan, breaking it apart with a wooden spoon. Cook until the meat is browned and cooked through, around 10 minutes.
  • Season the lamb with ground cumin, ground coriander, salt, and black pepper. Mix well to combine. Allow the flavors to meld together by letting it simmer gently for 5 minutes. Set aside and keep warm.
  • While the lamb cooks, prepare the turmeric pancake batter. In a mixing bowl, combine the all-purpose flour, turmeric, and salt. Whisk in the milk and egg until the batter is smooth and free of lumps.
  • Heat a non-stick skillet over medium heat and lightly grease with oil. Using a ladle, pour approximately 1/4 cup of batter for each pancake. Cook each side for about 2 minutes or until golden and set.
  • To serve, place two pancakes on each plate, spoon the minced lamb mixture generously over the top, and garnish with fresh coriander leaves.

Notes

For extra depth, add a pinch of cinnamon to the lamb mixture. Substitute gluten-free flour for dietary adaptations.

Nutrition

Calories: 599kcalCarbohydrates: 30gProtein: 28gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 145mgSodium: 844mgPotassium: 486mgFiber: 2gSugar: 4gVitamin A: 175IUVitamin C: 2mgCalcium: 126mgIron: 4mg
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