Spiced lamb and pine nut lettuce bowls


1 tbsp Olive oil

1 small Onion, finely chopped

1 tsp Cayenne pepper

2 cloves Garlic, crushed

250g Lamb mince

200ml Lamb or beef stock

1 tbsp Tomato puree

Handful of chopped fresh coriander or parsley, or 2 tsp dried

2 gem Lettuces, trimmed and leaves separated

1 tbsp Pine nuts, toasted

2 Spring onions, shredded

100g Greek style natural yogurt, to serve


  1. Heat the oil in a frying pan, add the onion and soften for 5 minutes

  2. Stir through the cayenne and garlic, and cook for another minute or so

  3. Add the mince to the pan and brown well all over, breaking up with a wooden spoon. Stir in the stock and tomato puree, and leave to simmer for 30 minutes, removing the lid for the final 10 minutes of cooking

  4. Fold through the coriander or parsley

  5. Divide the mince between the lettuce leaf ‘cups’, top with some pine nuts and shredded spring onions, and serve with a little natural yogurt