Lunch 🤖 AI Generated

Injera Pizza with Berbere Lamb & Fat Switch

Ethiopian meets Italian in this showstopping lunch where tangy sourdough injera becomes a protein-rich pizza canvas topped with spiced halal lamb and a vibrant berbere tomato sauce. Our Fat Switch cuts 280 calories (48%) by swapping ghee for spray oil and using lean lamb, keeping every bold flavor intact.

25m

Prep Time

35m

Cook Time

Servings

305

Calories

22g

Protein

🛒 Ingredients

✓ 2 large sourdough injera (store-bought or homemade)
✓ Olive oil cooking spray
✓ 1/2 medium red onion, thinly sliced
✓ 3 cloves garlic, minced
✓ 180g lean halal lamb mince (5% fat)
✓ 1 tbsp ginger, grated
✓ 1/4 tsp cardamom, ground
✓ Sea salt and black pepper to taste
✓ 3 tbsp berbere spice blend
✓ 1 can (400g) crushed tomatoes
✓ 1 tbsp tomato paste
✓ 1/2 cup low-sodium lamb or vegetable stock
✓ 1/4 cup low-fat Greek yogurt
✓ Fresh cilantro and mint for garnish
✓ 1 tbsp lemon juice
✓ 1/2 tsp honey

👨‍🍳 Instructions

1. Prepare the Berbere Sauce: Heat a small saucepan over medium heat. Lightly spray with cooking oil. Toast 3 tbsp berbere spice blend for 30 seconds until fragrant. Add minced garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, and stock. Simmer 12–15 minutes, stirring occasionally, until thickened. Season with salt, pepper, and lemon juice. Set aside.

2. Brown the Lean Lamb: Spray a large skillet with cooking oil twice and heat over medium-high. Add sliced red onion and cook 3 minutes until softened. Add 180g lean lamb mince and break into small pieces with a wooden spoon. Brown for 5–6 minutes, stirring frequently, until no pink remains. Drain any excess liquid.

3. Spice the Lamb Filling: To the browned lamb, add minced ginger, ground cardamom, and a pinch of salt and black pepper. Stir well and cook 2 minutes to bloom spices. Add 2–3 tbsp of the prepared berbere sauce to the lamb and fold together. Keep warm on low heat.

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4. Toast the Injera Base: Preheat oven to 200°C (400°F). Place injera on a large baking sheet. Lightly spray both sides with cooking oil using 2 quick sprays per side. Bake for 4–5 minutes until edges begin to crisp but center stays pliable. Remove from oven.

5. Assemble the Pizzas: Divide the remaining berbere sauce between the two warm injera, spreading evenly to edges. Top each with half the spiced lamb mixture, distributing evenly. Return to oven for 4–5 minutes until toppings are heated through and edges are lightly crispy.

6. Finish and Serve: Remove from oven. Dollop 2 tbsp low-fat Greek yogurt on each pizza. Garnish with fresh cilantro, mint, and a light squeeze of lemon juice. Slice into 4–6 wedges per serving and serve immediately while warm.

📊 Nutrition per Serving

Calories305 kcal

Protein22g

Carbohydrates51g

Fat8g

Fiber6g

🏷️ Tags

#Ethiopian pizza recipe low calorie#berbere lamb fusion lunch#injera sourdough flatbread pizza

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