Recipe for ground lamb topping on pizza
The topping: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the pine nuts, onion and bell pepper; cook, stirring, until softened, about 6 minutes. Stir in the tomato paste and cook 1 minute. Add the remaining 1/4 cup olive oil, the lamb, cumin, cinnamon, red pepper flakes, allspice and 1/2 teaspoon salt. Cook, breaking up the meat, until browned, 5 minutes. Stir in the tomatoes and cook 1 minute. Remove from the heat and stir in the yogurt, lemon juice, cilantro and parsley; season with salt.
Make the sauce: Stir the yogurt, mint, lemon juice and 1/4 cup water in a bowl. Season with salt and pepper. Refrigerate, covered, until ready to use.
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Serving Size: 1 Serving (1238g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 546 | ||
Calories from Fat: 105 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 134.5mg | 5 % | |
Potassium 1993.3mg | 52 % | |
Total Carbohydrate 105.2g | 31 % | |
Dietary Fiber 20.1g | 81 % | |
Sugars, other 85g | ||
Protein 14.9g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 546
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