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In the Middle East meat is normally
stewed or barbecued. Here, this delicious exception from Turkey
where the lamb is pan-fried instead.
Ingredients
- lean lamb - 450g/1 lb,
preferable boned leg, cubed
- Greek yogurt - 250ml/8fl oz/1
cup
- tomatoes - 4 skinned and chopped
- garlic - 2 cloves, crushed
- bread - 4 slices, crusts removed
- butter - 40g/1½ oz/3 tbsp
- black pepper and salt
- mint leaves and paprika - to
garnish
For the marinate
- large onion - 1, grated
- Greek yogurt - 120ml/4fl oz/½
cup
Method
- First make the marinate. Blend
the onion and yogurt and some seasoning in a large bowl.
- Add the cubed lamb, cover
loosely with clear film and leaves to marinate for 1 hour.
- Melt half the butter in frying
pan and fry the meat for 5-10 minutes until tender but still
moist.
- transfer the meat to a plate and
keep warm while cooking the tomatoes.
- Melt the remaining butter in the
same pan and fry the tomatoes 4-5 minutes until soft.
- Meanwhile, toast the bread and
arrange in the bottom of a shallow dish.
- Season the tomatoes and spread
over the toasted bread in an even layer.
- Blend the garlic and yogurt,
then season with pepper and salt. Spoon over the tomatoes.
- Arrange the meat in a layer on
top. sprinkle with mint leaves and paprika then serve at once.
Serves 4.
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