Ingredients with Measurements:
- 1 pound lamb, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon paprika
- 1/4 teaspoon cinnamon
- 2 tablespoons olive oil
- 4 cups mallow leaves, washed and chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh mint leaves, chopped
Special Equipment Needed:
- Large skillet
- Mixing bowl
- Serving platter
Step-by-Step Instructions:
1. Season the lamb with salt, black pepper, cumin, coriander, paprika, and cinnamon.
2. Heat the olive oil in a large skillet over medium-high heat. Add the lamb and cook for 5-7 minutes, until browned and cooked through.
3. In a mixing bowl, combine the cooked lamb, mallow leaves, cherry tomatoes, cucumber, red onion, feta cheese, and mint leaves.
4. Toss the salad until all ingredients are evenly distributed.
5. Transfer the salad to a serving platter.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Cook the lamb over medium-high heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 310
- Fat: 21g
- Carbohydrates: 8g
- Protein: 23g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Mallow leaves can be substituted with spinach or arugula.
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add roasted red peppers or olives for extra flavor.
- Use a different type of cheese, such as Parmesan or cheddar.
- Add a dressing of your choice, such as balsamic vinaigrette or lemon tahini dressing.
Tips and Tricks:
- Make sure to wash the mallow leaves thoroughly before using them in the salad.
- If you don't have fresh mint leaves, you can use dried mint instead.
- Let the cooked lamb rest for a few minutes before adding it to the salad.
Storage Instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- This salad is best served cold and does not need to be reheated.
Presentation Ideas:
- Arrange the salad on a large platter and garnish with extra mint leaves.
Garnishes:
- Garnish the salad with extra mint leaves or a sprinkle of paprika.
Pairings:
- This salad pairs well with grilled vegetables or a side of hummus and pita bread.
Suggested Side Dishes:
- Grilled vegetables
- Hummus and pita bread
- Couscous
Troubleshooting Advice:
- If the lamb is not cooked through, continue cooking until it reaches an internal temperature of 145°F.
Food Safety Advice:
- Make sure to wash your hands and all utensils before handling the lamb or any other ingredients.
- Cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
- Mallow leaves have been used in Mediterranean and Middle Eastern cuisine for centuries.
Flavor Profiles:
- This salad has a savory and slightly spicy flavor from the seasoned lamb, balanced by the fresh and slightly sweet taste of the mallow leaves and cherry tomatoes.
Serving Suggestions:
- Serve this salad as a main course for lunch or dinner.
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