Ingredients with Measurements:
- 1 lb ground lamb
- 1 cup uncooked white rice
- 1 small red onion, diced
- 1 small cucumber, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup plain Greek yogurt
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh parsley
Special equipment needed:
- Large skillet
- Medium saucepan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Cook the rice according to package instructions and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the ground lamb and cook until browned, breaking it up into small pieces as it cooks.
3. Add the diced red onion, minced garlic, dried oregano, salt, and pepper to the skillet. Cook until the onion is softened and the garlic is fragrant, about 5 minutes.
4. In a mixing bowl, whisk together the Greek yogurt, lemon juice, chopped dill, chopped mint, chopped parsley, and salt to taste. Set aside.
5. To assemble the bowls, divide the cooked rice between four bowls. Top each bowl with the lamb mixture and diced cucumber. Drizzle the tzatziki sauce over the top.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Skillet: Medium-high heat
- Saucepan: Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 480
- Fat: 21g
- Carbohydrates: 43g
- Protein: 29g
Substitutions for ingredients:
- Ground lamb can be substituted with ground beef or ground turkey.
- White rice can be substituted with brown rice or quinoa.
- Red onion can be substituted with yellow onion or shallots.
- Cucumber can be substituted with cherry tomatoes or bell peppers.
Variations:
- Add chopped Kalamata olives to the lamb mixture for a salty and briny flavor.
- Top the bowls with crumbled feta cheese for added tanginess.
- Serve the bowls with warm pita bread for dipping in the tzatziki sauce.
Tips and tricks:
- Make the tzatziki sauce ahead of time to allow the flavors to meld together.
- Use a non-stick skillet to prevent the lamb from sticking to the pan.
- Double the recipe to have leftovers for meal prep.
Storage instructions:
- Store any leftover lamb and rice bowls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the bowls for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the bowls on a large platter with a side of warm pita bread and extra tzatziki sauce for dipping.
Garnishes:
- Garnish the bowls with a sprinkle of chopped fresh herbs, such as dill or parsley.
Pairings:
- Serve the bowls with a side of Greek salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Warm pita bread
Troubleshooting advice:
- If the lamb mixture is too dry, add a splash of water or chicken broth to the skillet.
Food safety advice:
- Cook the lamb to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Tzatziki sauce is a traditional Greek sauce made with yogurt, cucumber, and herbs. It is often served as a dip or sauce for grilled meats.
Flavor profiles:
- The lamb is savory and slightly gamey, while the tzatziki sauce is tangy and refreshing. The rice provides a neutral base for the flavors to shine.
Serving suggestions:
- Serve the bowls family-style on a large platter for a casual and festive meal.
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Region: Greek