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
  • 1 tsp black mustard seeds (optional)
  • 0.5 tsp salt
  • 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)


  • In a thick bottomed pan, heat the oil over a medium flame.
  • Add all the spices and stir for half a moment, until the mustard seeds start to pop.
  • Add the onions, garlic and sweat them down until they’re good and soft.
  • Add the mince, turn up the heat and stir until the meat is lightly brown all over.
  • 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).
  • Turn the heat off, move the pan and set aside.
  • Meanwhile, separate the leaves, to form individual ‘cups’.
  • Now to get the seeds from the pomegranate.
  • Halve the pomegranate with a sharp knife, then take a half in one hand and a wooden spoon in your other hand.
  • 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.
  • And so, to serve, take a leaf, and spoon a good dessert spoon of the spiced mince into the thick part of the leaf.
  • Sprinkle with a few seeds and place on your favourite serving dish.
  • Repeat until you have enough. Serve and enjoy!

More by Arun Kapil:

Find recipes by keyword:

entertaining party food light meals and snacks starters and nibbles the afternoon show