Nook Cooking: Middle Eastern inspired

I’m back with another easy meal prep for a Middle Eastern inspired dinner. It made plenty for four of us, with extra brown rice to experiment with the next day! Today we’re making Spiced Lamb, Garlic Roasted Vegetables, Lemon and Tamari Brown Rice and a scrumptious Tahini Yogurt Dressing. Let’s go! 

Garlic roasted vegetables

The veggies take the longest, so this is where we start. Oven on at 200C and let’s get chopping. Top and tail two medium aubergines and cut them into a smallish dice. Deseed two red and one orange peppers and cut into chunks. Peel three garlic gloves and roughly chop. Put all of the veg into a large roasting tin, drizzle with plenty of olive oil and place in the oven. It will take around an hour to cook, so stir twice during this time.

Spiced lamb

This spicy, savoury lamb mince mix went down a treat. Peel and dice one medium onion, then chop one courgette into quarters. Saute the veg in a little olive oil over a medium heat. When the vegetables have softened (take your time, at least ten minutes), add 500g lamb mince and cook until brown. 

Here come the spices! Add one teaspoon of cumin, two teaspoons of paprika and half a teaspoon of cinnamon. Grind in some black pepper and add a pinch of salt. Stir through and do the taste test. More paprika? A little more sweetness? It’s all in your hands. Turn the heat down to a low simmer and let the flavours slowly combine.

Lemon and tamari brown rice

I love brown rice at any time, but it works especially well with warming, earthy dishes like this one. Add the juice of one lemon, plus two tablespoons of tamari to a large pan of boiling water. Then add 300g basmati brown rice, stir and lower the heat to a simmer. The rice should take around 40 minutes to cook. 

Tahini yogurt dressing

This dressing couldn’t be simpler and adds a contrasting, cooling flavour to the meal. Add four heaped tablespoons of natural yogurt to a bowl, then add one heaped tablespoon of tahini to it. Stir briskly to combine the two and leave in the fridge until ready to serve.

The finished dish in all its glory

Plating up

Drain the rice, give the vegetables one final stir and check the seasoning of the meat. Add rice to one third of your bowl, veggies to the next third and fill the final third with meat. Add a dollop of tahini yogurt on top of the meat and add a teaspoon of houmous to the roasted veg, if liked. 

I hope you like this recipe and do let me know if you cook a version of it. Leave a comment in the section below or feel free to tag me in your creations on Instagram @cookinginthenook 


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