![Lamb Roll with Freekeh Pilaf Lamb Roll with Freekeh Pilaf](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/70CC4464-7E8C-48DC-BAC8-1E1A06E40E11/Derivates/0264ebe6-0e6e-48ec-b116-32194b584f1d.jpg)
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Ingredients
Lamb Roll
- 4 garlic cloves
- 120 g onions, quartered
- 10 g fresh parsley leaves
- 500 g lamb mince, low-fat (5-10%), broken in pieces (see tip)
- 50 g tomato purée
-
2
Tbsp Urfa chilli flakes (see tip)
or ½ tsp dried chilli flakes - 1 tsp fine sea salt
- ½ tsp ground black pepper
- 500 g puff pastry, ready-made (see tip)
- 1 medium egg, beaten
- 1 Tbsp nigella seeds
Freekeh Pilaf
- 2 Tbsp cumin seeds
- 15 g olive oil
- 140 g onions, quartered
- 30 g tomato purée
- 400 g freekeh (uncooked)
- 50 g unsalted butter, diced
- 400 g tinned chopped tomatoes
- 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
- 600 g water
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade - 1 tsp fine sea salt
- ½ tsp ground black pepper
- 150 g Greek yoghurt
- 10 g fresh coriander leaves, roughly chopped
- Nutrition
- per 1 portion
- Calories
- 2125 kJ / 510 kcal
- Protein
- 22.5 g
- Carbohydrates
- 31 g
- Fat
- 31.4 g
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