Description
Tomato relish adds Indian flair to this Turkish-inspired meal.
Ingredients
Units
Scale
For lamb:
- 1 pound ground lamb
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 small yellow onion, thinly sliced
- 2 tablespoons Tomato Achaar
- 1/2 cup low sodium chicken stock
For sauce:
- 4 cloves garlic, smashed
- 1/2 teaspoon kosher salt
- 1 1/2 cups Greek yogurt, at room temperature
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons mint, chopped
To serve:
- 1 (17.6-ounce) package gnocchi
- Sumac
- Cucumber slices (optional)
- Lemon wedges (optional)
- Mint sprigs (optional)
Instructions
- Heat a skillet over medium-high heat. Add lamb, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, breaking the meat apart with a spoon, until brown all over. Drain excess fat, if needed.
- Add onion and achaar and continue to cook until onions start to soften. Add chicken stock and bring to a boil, then lower to a simmer, stirring occasionally, until most of the liquid has cooked out.
- While the lamb is cooking, using a mortar and pestle, grind together the garlic and 1/2 teaspoon of salt until it turns into a thick paste. If you don't have a mortar and pestle, you can smash the garlic and salt together on a cutting board with the side of your knife several times, until it forms a paste. Combine the garlic paste, yogurt, lemon juice and mint in a bowl (or in your mortar, if it's large enough). Set aside.
- Bring a large pot of salted water to a boil. Cook gnocchi according to package directions.
- To serve, divide gnocchi between bowls. Top with spiced lamb mixture and a few spoons of yogurt sauce. Sprinkle a little sumac over the top of everything, and garnish with cucumber, lemon and mint, if desired.
Nutrition
- Serving Size:
- Calories: 579
- Sugar: 4.6 g
- Sodium: 785.1 mg
- Fat: 28.3 g
- Saturated Fat: 12.6 g
- Carbohydrates: 48.3 g
- Fiber: 0.7 g
- Protein: 32.1 g
- Cholesterol: 90.4 mg
Keywords: ground lamb, gnocchi, sumac, yogurt
