So as promised (what seems like an age ago) here is a really great recipe for you if, like me, you make too many burgers and want to do something different with the leftovers instead of sticking them in a bun and smothering with cheese and ketchup (although that does sound pretty good right now). You can of course just make this from scratch if you fancy, just mix up the mince for the burgers, leave to marinate for a wee while and then follow the recipe; simples! This recipe also seems more fitting for today than another barbecue addition, as is has been hammering it down outside and it is the sort of meal than is comforting when let’s face it, you would rather be inside in front of a fire with a good film on than out bracing the storm.
For the lamb
– Leftover burger mince from previous recipe – or make up with mince with the ingredients stated
– 1 tbsp oil
– 1 onion – roughly chopped
– 1 red pepper – roughly chopped
– 1 chilli – finely chopped
– 400g tin chopped tomatoes
– 1 tbsp tomato puree
– 1 tsp chilli sauce
For the couscous
– 110g couscous – cooked according to pack instructions with 1 vegetable stock cube
– 2 large handfuls baby spinach – roughly chopped
– 2 tsp mint sauce
In a large saucepan or casserole dish heat the oil and then fry the onions and the peppers until soft.
Add the mince and the chillis and then cook until browned before stirring in the tomatoes, puree and chilli sauce.
Bring the mixture to the boil and then simmer for 20-30 minutes until lovely and rich.
While the lamb is simmering, cook the couscous according to the pack instructions with the vegetable stock and then stir in the mint sauce and the spinach.
Plate up the couscous and the lamb and serve with a dollop of tzatziki on the side.