Spiced Lamb Lettuce Cups

A delicious light snack.


  • 2 tblsp sunflower oil
  • 2 tsp ginger powder
  • 2 tsp coriander seed (crushed)
  • 1 tsp cumin, crushed
  • 1 tsp turmeric powder
  • 1 tsp black pepper
  • 0.50 tsp salt
  • 1 tsp black mustard seeds (optional)
  • 250 g onions (diced)
  • 3 cloves garlic
  • 500 g minced lamb or turkey (leftovers if cooking for your news years’ party)
  • 100 ml natural yoghurt
  • baby gem lettuce and chicory leaves (for variety, but just the one type is fine. cos or ice-berg lettuce also work fine)
  • 1 pomegranate (seeds)


  1. In a thick bottomed pan, heat the oil over a medium flame.
  2. Add all the spices and stir for half a moment, until the mustard seeds start to pop.
  3. Add the onions, garlic and sweat them down until they’re good and soft.
  4. Add the mince, turn up the heat and stir until the meat is lightly brown all over.
  5. Then, turn down the heat, pour in the yoghurt, stir and continue to cook on a medium heat until the nearly all the liquid has been absorbed (or evaporated).
  6. Turn the heat off, move the pan and set aside.
  7. Meanwhile, separate the leaves, to form individual ‘cups’.
  8. Now to get the seeds from the pomegranate.
  9. Halve the pomegranate with a sharp knife, then take a half in one hand and a wooden spoon in your other hand.
  10. Gently tap the rounded, outer edge of the fruit with your spoon and catch the seeds in a strategically placed bowl! You’re trying to avoid getting the white pithy parts into your (collection) bowl.
  11. And so, to serve, take a leaf, and spoon a good dessert spoon of the spiced mince into the thick part of the leaf.
  12. Sprinkle with a few seeds and place on your favourite serving dish.
  13. Repeat until you have enough. Serve and enjoy!


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