Turkish Lamb Slow Slow Slow with Flatbreads/Pittas, Cool Salad and Minty Dip (my version of a Doner Kebab)

By Simon  , , , ,   

May 11, 2013

  • Prep: 1 hr
  • Cook: 1 hr
  • Yields: 8 Medium

Ingredients

1 Shoulder of Lamb on the bone

1 Olive oil

6 Bay Leaves

1 tsp Fennel Seeds

1 tsp Cumin Seeds

1 tsp Ground Corriander

1 tsp Oregano

1 tsp Salt

1 tsp Black pepper

1 tsp Ground Fenugreek

1 tsp Cayene Pepper

1 Cinnamon stick

3 Garlic Bulbs

4 Carrots

Directions

Simply smash all the herbs and spices up in a mortar and pestle with the oil and massage with love into the Lamb.  In a roasting tin, place the Carrots.  Lay the Lamb on top, throw in the smashed Garlic Bulbs and pop in a low oven 120C for the day (8 hours or longer).  For intense flavours, marinate the Lamb overnight in the spice mix in your fridge and play with the spices/herbs, taste them and adjust to your liking.

For the Pittas

White Dough Recipe

Ingredients

  • 560g Strong White Flour
  • 10g Sea Salt
  • 300ml Tepid Water
  • 20ml Oil
  • 5g Dried Yeast

Method

In a bit bowl, bosh the flour and salt mix up a bit with a fork.  Mix the yeast, oil and tepid Water together and empty into the bowl.   Bring the dough together, then turn out onto a work surface and knead for 15 mins.  Build a virtual bakery and vision it….you are the baker so………I am a Baker, wow! My hands are strong and tingle with warmth, I smell the yeasty aromas, my heart is beating a little faster, I love my dough, I can feel it with my fingertips, I notice my excitement, my tongue and mouth begins to salivate, it won’t be too long until I get to eat this beautiful, baked dough, and my friends…I love the look on their faces as they walk into the kitchen, it’s like their eyes can also smell the baked bread, infused with love.  Truly love your dough with all your heart and knead to a smooth, elastic dough (good workout too!).  Place back in the bowl and cover with cling film.  Leave it in a warm place to grow to twice its size –  check it out approx 1 hour….excited?

Pre-heat  oven, very hot, 230C (non-fan assisted) and baking tray or stone.  For the pittas, divide the dough into about 100g dough balls on a well floured worktop.  Roll out the pittas in one direction only, until they are the length from your knuckles to your elbow.  Bung in the oven, one or two at a time, for one minute and it will rise beautifully. Repeat.

The Cool Salad Accompaniment

Ingredients

  • Carrots – peel and ribbon
  • Red Onion – Peel and finely slice
  • Cucumber – peel and ribbon
  • Iceberg Lettuce – shred
  • White Cabbage/Red Cabbage – shred
  • Red Peppers – chop

Mix the Cabbage and the Peppers together to serve.

The Minty Dip

Ingredients

  • Yogurt
  • Fresh Mint Leaves – chopped and some buds for garnish

Mix together for a beautiful, fresh, yogurty, minty sauce

Lemons to serve

Also see our recipe for Chilli Sauce…..it goes amazingly with this dish

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