A Spanish Twist on the Mince

A Spanish Twist on the Mince

The crispy iceberg lettuce is a refreshing contrast to the strong flavor of the meat sauce. The yogurt has a cooling effect and works well as a side dish. Wholemeal bread and a salad of green beans and squash are excellent accessories.

4 servings
Preparation time: 15 min.
Cooking time: 45 min.

350 g [0,8 lb] minced
1 large onion, peeled and chopped
1 small green bell pepper, cleaned of seeds, chopped
2 cloves garlic, peeled and crushed
1 1/2 level tsp chilli powder
1 can (400 g) canned tomatoes, drained and chopped
3/4 dl [0,15 pt] of tomato juice from the can
30 g [1 oz] raisins
2 tablespoons apple vinegar
2 teaspoons tomato paste
1/2 level tsp ground ginger
1/2 teaspoon thyme dash
freshly ground black pepper
1 small iceberg lettuce, shredded
4 scallions, cleaned
8-12 small radishes, cut in half
100 g [3,5 oz] natural yoghurt


[1] Cook the minced meat in a dry frying pan (Teflon) over medium heat for 3-5 min., until it is no longer pink. Stir with a fork to crumble the mince.

[2] Add the onion, bell pepper, garlic and 1 teaspoon of the chili powder. Cook further stirring for 8 min.

[3] Add the tomatoes and tomato juice, raisins, vinegar, tomato paste, ginger and thyme and season with pepper. Simmer uncovered for 30 minutes. Stir occasionally.

[4] Put the shredded lettuce of four plates. Spread the meat sauce on top and garnish with green onions and radishes. Stir the yogurt until it is completely smooth and even, sprinkle with the rest of the chili powder and serve it as a side dish.