We love Lamb – but as Lamb is a bit expensive, especially this time of year, I bought some Lamb mince from Aldi.
I am making a Fakeaway kebab, Lamb Kofte with a herby fattoush salad, garlicky houmous, soft homemade flatbread, ‘pickled’ red onion and leftover Cous Cous salad 😋
There are loads of recipes online, I have made up my own version based on what we like, but feel free to ‘fiddle’ and make it your own 😊
Take a peeled medium sized onion and either very finely chop it, or like me half and stick in The Thermomix, add a minced clove of garlic, a deseeded red chilli (as much as you like) I add 2 teaspoons of Ras el Hanout, this is an absolutely amazing spice blend, but if you don’t have any to hand you can add a teaspoon each of ground cumin and coriander. Add chopped bunch of fresh coriander and a pinch of salt and pepper. Also moisten a slice of bread, squeeze any excess moisture Our and either add to the Thermomix bowl or grate into you chopped mix. Mix these together, either by a quick blast in the Thermomix or stir together if making by hand, then in a separate bowl, take 500g of 20% fat Lamb mince, you need the fat to keep the patties moist.
This is the fun bit, get you hands in there and make sure it is all blended together, I form these into 12 long patties – 4 each for us tonight 😊 I put these into the fridge for a couple of hours for the flavours to develop and let’s them firm up. These can be frozen at this stage, so they can be cooked when you need something quick.
Heat up the griddle till very hot, place the patties on and cook for a good few minutes on each side, till cooked through.
Whilst this is happening, make your dough for the flatbreads, I am using 2 standard coffee mugs of plain flour, and 1 of plain natural yoghurt (I use Aldi Greek yoghurt), mix these 2 ingredients together with a pinch of salt and a tablespoon of olive oil – this makes a lovely smooth dough, this quantity makes 12, but use the ratio 2/1 for whatever quantity you would like to make.
which should be left for 20 minutes before breaking into golf ball sized pieces and rolling out very thinly – on a medium heated Tawa or frying pan, with no oil, place one flatbread on and cook for 1-2 minutes on each side till specked brown and puffy – continue till all cooked.
Again these can be frozen ready to grab 🤗
The houmous really is a food blender recipe, I add a tin of drained chick peas, a fat clove of garlic a teaspoon of Tahini, a pinch of salt, a good glug of Olive oil and the juice of half a lemon
blitz till smooth, 2 minutes, speed 5/6, scape down bowl half way through – free free to add a bunch of fresh corriander for a green version.
The salad is based on a middle eastern Fattoush – seeded chopped cucumber and tomatoes – sliced radishes, sliced spring onions, a handful of fiery Rocket leaves, a whole pack of chopped coriander and a good amount of chopped mint leaves, a sprinkle of salt and pepper and mix together.
I have a shop bought garlic and corriander wrap to use up, I toast one in the oven till crisp, then break into small shards – this is mixed with the salad just before serving to ensure they stay crisp.
Drizzle with pomegranate molasses and a shake of sumac, a lemoney lush spice just before serving.
This is in no way traditional but the flavours are bright and fresh and lovely.
Serve in separate bowls so everyone can help themselves – lovely midweek treat.