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Perfectly Ripe Avocados2s
2sItem price
£1.90Price per unit
95p eachAn aromatic spice mix used in Ethiopian and Eritrean cooking, berbere sings when paired with chicken and rich meats such as lamb or duck.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6, and line a baking tray with foil. In a large bowl, mix the berbere with 1 tbsp yogurt. Add the lamb, coat well, cover and chill.
Put the aubergine on the prepared baking tray with ½ tbsp oil and bake for 10 minutes. Add the peppers, shallots, mint, ½ tbsp oil and a pinch of salt. Mix together, then return to the oven for 15 minutes.
Meanwhile, heat the remaining 1 tbsp oil in a frying pan and cook the marinated lamb for 10-14 minutes, turning halfway, until done to your liking. (Ensure all surfaces are browned.) Mix 125g yogurt with the chopped coriander, lime zest and garlic; season. Warm the flatbreads through in the oven for 2 minutes. Serve topped with the lamb, veg, coriander yogurt, reserved coriander and a drizzle more oil.
Typical values per serving when made using specific products in recipe
Energy | 3,209kJ/ 768kcals |
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Fat | 40g |
Saturated Fat | 12g |
Carbohydrates | 60g |
Sugars | 18g |
Fibre | 10g |
Protein | 38g |
Salt | 2.1g |
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47.5p each