Updated: Aug 11, 2020
Tzatziki sauce, warm spices, feta and seasonal vegetables with ground lamb.
Ingredients for the meat:
1 pound ground lamb or beef
1 teaspoon ground cumin
1 teaspoon smoked sweet paprika
1 teaspoon smoked sea salt
1/2 teaspoon freshly ground black pepper
Ingredients for tzatziki sauce:
1 cup full-fat Greek yogurt
1/4 cup fresh dill, finely chopped
1 clove fresh garlic, finely diced
1 teaspoon sea salt
1 teaspoon onion powder
2 tablespoons extra virgin olive oil
1/2 cucumber, small dice
Ingredients for roasted potatoes:
2 large russet potatoes, peeled
2 teaspoons sea salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
In a large pan on medium heat, cook the lamb, cumin, sea salt and pepper until browned. Drain any excess fat and set aside.
For the tzatziki, combine all ingredients in a small bowl. The taste will improve as it sits in the refrigerator.
For the potatoes, cut into small dice and season with salt and spices. Bake at 450*F 15-20 minutes or until tender.
To assemble the bowls, layer beef and potatoes with fresh cherry tomatoes, steamed basmati rice, Greek feta cheese, seasonal vegetables and tzatziki sauce.
Makes 3-4 servings.