• 2 Serves
  • 10 min prep time
  • 4 min cooking
  • 313 Cal / serve


  • 1 Tablespoons Dried Currants (12g)
  • 2 Tablespoons Lemon Juice (40g)
  • 2 Tablespoons Low Fat Natural Yoghurt (40g)
  • 2 Teaspoons Tahini (10g)
  • 200g Lean Lamb Steak
  • 1 Teaspoons Sumac (2g)
  • 1g Olive Oil Spray
  • 1 Carrot (61g), coarsely grated
  • 1 Cups Canned Chickpeas (175g), rinsed & drained
  • 1/4 Cups Flat Leaf Parsley (10g), roughly chopped


    1. Combine currants and 1 1/2 tbs lemon juice in a medium bowl. Set aside to soften. Mix remaining lemon juice with yoghurt and tahini in a small bowl.
    2. Preheat a frying pan over medium-high heat. Sprinkle lamb with 3/4 teaspoon sumac and spray lightly with olive oil. Cook for 2 minutes each side for medium rare (depending on the thickness) or until cooked to your liking.
    3. Add carrot, chickpeas and parsley to currant mixture and toss to combine. Serve topped with sliced lamb and tahini yoghurt, sprinkled with remaining sumac.

    Mish Tips

    • Sumac is a ground dried berry with a red colour and citrus flavour. It is available in the spice section at the supermarket.

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