fbpx

Moroccan Lamb Pizza

Print Friendly, PDF & Email

INGREDIENTS

  • 200g tinned chopped tomatoes
  • 1/2 onion, finely diced
  • 1/2 tsp of each paprika, chilli and turmeric
  • 2 cloves of garlic, finely diced
  • Lamb rump (as per two times the RAW portion on your plan)
  • Wraps (as per your carb portion on your plan)
  • 1 capsicum, diced
  • 1/2 onion, finely diced
  • 100g de winkle natural yoghurt
  • Coriander, chopped
  • 30g feta
  • Salt and pepper, to taste

DIRECTIONS

Preheat the oven to 180°C. Place a non-stick pot on medium heat and cook tomato, onion, spices, and garlic until reduced. This will take around 10 minutes.

Season lamb and sear for 6-8 minutes on each side. Remove from pan, cover in foil and rest for 10 minutes before slicing into bite sized pieces.

Place wrap on oven tray. Cover with tomato sauce. Top with lamb, capsicum, and onion. Cook for around 10 minutes until brown and the wrap is crunchy. Drizzle with yoghurt and top with coriander and feta. Season with salt and pepper.

 

Serves 2