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1½ tbsp olive oil
½ tbsp cumin seeds, roughly crushed
½ tbsp pul biber
1 onion, finely sliced
200g Swiss chard, stems chopped, leaves shredded
400g Aberdeen Angus beef lean mince 5% fat
250g 0% fat Greek-style natural yogurt
1 clove garlic, crushed
20g pack dill, finely chopped
300g fresh lasagne sheets, each sliced into 4 triangles
Heat the oil in a large frying pan and add the cumin and pul biber. Fry for 1 minute, then add the onion and fry for 8-10 minutes, until starting to colour. Add the chard stalks, stir fry for 2 minutes more, then increase the heat and add the beef mince. Season, then break it up with
a wooden spoon. Fry, stirring occasionally, for 10 minutes until well browned, the juices run clear and there is no pink meat. Stir through the chard leaves, until wilted.
Meanwhile, boil the kettle for the pasta. Mix the yogurt, garlic and most of the dill together, then season and set aside.
Cook the lasagne in a large pan of salted boiling water for 3-4 minutes, or until tender, then drain and return to the pan. Off the heat, stir through the yogurt sauce. Divide between 4 plates and top with the beef and extra dill to serve.
For a more decadent version of this dish, make a spiced butter to drizzle over it by melting a knob of butter together with some chilli flakes in a small pan. Also, as a variation, use cavolo nero in place of the chard.
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