Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Fry the onion, pistachios and pine nuts in a little oil for a few minutes until the onion is golden. Stir in the cumin and paprika, then season. Add the garlic and fry for two minutes, then add the beef and lamb and fry for another five minutes until browned. Add the amba, turmeric, cured lemon paste and rose harissa, and fry for two minutes.
Mix the tahini and natural yoghurt and season with salt. Spoon the tahini yoghurt into four shallow bowls, divide the hot beef and lamb mixture on top, and add a few of the toppings, then serve with pitta breads.