Galayet Bandora with Spiced Lamb
- 21 mintotal time
- $4.60£2.40a serving
- 618495calories
- 2730 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Jordanian-style fresh tomatoes cooked down with spiced lamb, peppers and garlic, scooped up with warm bread.
Ingredients
Serves 4.
- 1 yellow onion, finely chopped
- 1 bell pepper, green, diced
- 1 lb ground lamb
- 3 garlic cloves
- 6 tomatoes
- 2 tbsp tomato paste
- ½ bunch parsley
- ¼ bunch mint
- 1 lemon
- 4 pita breads
- 2 tbsp olive oil
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- ½ tsp black pepper
- salt, to taste
Contains: wheat (gluten). Check the label: milk, soy, sesame, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the olive oil in a large, deep frying pan on medium-high heat. Cook the yellow onion and bell peppers for 3 minutes until starting to soften.
- Add the lamb, breaking it up with a spoon, and wash your hands after handling it. Fry for 6 minutes, stirring now and then, until browned and cooked through with no pink (160°F); meanwhile, finely chop the garlic and chop the tomato. Spoon off any excess fat, then stir in the garlic, ground coriander, ground cinnamon, black pepper and ½ teaspoon of salt for 1 minute.
- Add the tomato and tomato paste and cook for 5–6 minutes, stirring now and then, until the tomatoes have collapsed into a juicy, glossy sauce; meanwhile, chop the parsley and the mint leaves. Taste for salt.
- Meanwhile, warm the pita bread in a toaster or dry frying pan.
- Spoon into shallow bowls, scatter over the parsley and mint, squeeze over a little juice from the lemon and serve with the warm bread for scooping and the rest of the lemon in wedges.
Leftovers: Fridge 2 days; reheat until piping hot.
Ingredients
Serves 4.
- 1 onion, finely chopped
- 1 pepper (red, yellow or green), green, diced
- 450 g lamb mince
- 3 garlic cloves
- 6 tomatoes
- 30 g tomato purée
- ½ bunch parsley
- ¼ mint (pack)
- 1 lemon
- 4 pitta breads
- 2 tbsp olive oil
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- ½ tsp black pepper
- salt, to taste
Contains: gluten. Check the label: milk, soya, sesame, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the olive oil in a large, deep frying pan on medium-high heat. Cook the onion and peppers for 3 minutes until starting to soften.
- Add the lamb mince, breaking it up with a spoon, and wash your hands after handling it. Fry for 6 minutes, stirring now and then, until browned and cooked through with no pink (71°C); meanwhile, finely chop the garlic and chop the tomato. Spoon off any excess fat, then stir in the garlic, ground coriander, ground cinnamon, black pepper and ½ teaspoon of salt for 1 minute.
- Add the tomato and tomato purée and cook for 5–6 minutes, stirring now and then, until the tomatoes have collapsed into a juicy, glossy sauce; meanwhile, chop the parsley and the mint leaves. Taste for salt.
- Meanwhile, warm the pitta bread in a toaster or dry frying pan.
- Spoon into shallow bowls, scatter over the parsley and mint, squeeze over a little juice from the lemon and serve with the warm bread for scooping and the rest of the lemon in wedges.
Leftovers: Fridge 2 days; reheat until piping hot.
Nutrition per serving
| Calories | 618 |
|---|---|
| Protein | 27 g |
| Carbohydrate | 51 g |
| Fat | 35 g |
| Fiber | 6 g |
| Sodium | 410 mg |
| Calories | 495 |
|---|---|
| Protein | 30 g |
| Carbohydrate | 45 g |
| Fat | 23 g |
| Fibre | 6 g |
| Sodium | 330 mg |
Worked out from the ingredients, 466 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $4.60 a serving in the US (range $3.52–$6.10) and £2.40 in the UK (range £1.84–£3.17). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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