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Moroccan Lamb Pizza
Moroccan Lamb Pizza
(Recipe from the Heart Foundation Cookbook - "Deliciously Healthy" - Chapter: Starters)
PREP TIME 30 minutes COOKING TIME 20 minutes
1 tablespoon sunflower oil
1 red onion, finely chopped
2 cloves garlic, crushed
225g lean lamb mince
1/2 cup canned crushed tomatoes
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1 tablespoon chopped fresh coriander
1 tablespoon lemon juice
4 single serve, 97% fat free pizza bases
2 tablespoons pine nuts, toasted
120g reduced fat mozzarella, grated
1 cup fresh mint leaves
1 cup fresh flat leaf parsley
Cracked black pepper
2 tablespoons mango chutney
Raita (yoghurt relish)
1 cup reduced fat natural yoghurt
1 Lebanese cucumber, grated
1 tablespoon fresh mint, chopped
METHOD:
1. Heat the oil in a fry pan, add the onion and 1 clove of crushed garlic and cook over a medium heat for 1 minute. Add the lamb and cook until the lamb is browned, breaking the meat up with a fork. Drain any excess oil from the pan. Add the tomatoes, cumin, ground coriander and cinnamon and cook for 5 minutes. Stir in the fresh coriander and 2 teaspoons lemon juice.
2. Preheat oven to 200°C. Spread the lamb topping over the pizza bases and sprinkle with pine nuts and mozzarella. Bake for 10 minutes or until the cheese has melted and the pizzas are heated through.
3. To make the raita Mix the yoghurt, grated cucumber, remaining crushed clove of garlic and chopped mint in a bowl.
4. Toss the mint and parsley leaves in the remaining lemon juice and season with pepper. Serve the pizzas topped with the herb leaves, raita and chutney. Serves 4.
NUTRIENTS per serve
Energy: 2039kJ
Energy: 487cal
Total fat: 21.7g
Saturated fat: 6.0g
Monounsaturated fat: 6.5g
Polyunsaturated fat: 5.1g
Protein: 31.7g
Carbohydrate: 40.7g
Fibre: 3.8g
Sodium: 621mg
Cholesterol: 65.75mg
http://www.heartfoundation.com.au
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