Name: Moroccan kefta with spicy tomato sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 lean lamb leg steaks, visible fat removed, chopped; 1 onion, finely diced; 1 tsp garlic granules; 1 tsp ground ginger; Small pack fresh mint, leaves finely chopped, reserving some roughly chopped leaves to serve; 200g fat-free natural Greek-style yogurt; 2 tsp harissa spice mix*; 2 x 400g cans chopped tomatoes; 1 tsp smoked paprika; 4 tbsp tomato purée; ¼ tsp ground cumin; Juice of 1 lemon, plus extra lemon halves to serve; ¼ cucumber, coarsely grated; 150g dried bulgar wheat, rinsed under cold water; ½ pack fresh parsley, finely chopped; 2 large roasted red peppers in brine from a jar, drained and roughly chopped; 400g can chickpeas, drained and rinsed; *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp.

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This recipe will take you 50 minutes plus 1 hour marinating

Serves 4

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