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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1238g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 105 (19%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 546
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