Updated: Nov 21, 2020
This is a Lebanese recipe. I grew up in Beirut and this is a dish my mother used to prepare for us as children. She would stuff it into courgettes and bake it. I suggest serving it on spiralized courgettes, cauliflower rice or regular white rice, for those looking to add lean mass.
1 lb grass fed beef
1 shallot, chopped
1 cup no added sugar pasta sauce OR crushed tomatoes
3 tbsps dried chopped mint (or fresh when you can find it)
2 lemons, juiced
Salt and pepper
1 cup full fat plain greek yogurt
1 clove minced garlic
1 tbsp mint
1 tbsp lemon juice
Salt and pepper to taste
Spiralized courgettes, cauliflower rice or white rice, cooked.
A day or at least an hour ahead: mix minced garlic, mint, lemon juice and salt and pepper into plain Greek yogurt. Cover and refrigerate.
Sauté the shallot in a nonstick frying pan with a little olive oil. Add the beef (lamb) and cook until browned. Add the tomato sauce and mint and simmer for 10 minutes. Add salt and pepper to taste.
While the beef/lamb is simmering, cook the spiralized courgettes, cauliflower rice or regular rice. Serve with the beef/lamb mixture and squeeze a LOT of lemon over the top.