Here’s another one that went down well in my house hold. Really simple to make, but loaded with lovely flavour. I think if I made it again, I’d add a little mango chutney to the flatbread. Delicious!
Serves 2
Marinade
1 clove garlic - crushed
1 teaspoon chopped ginger
1 teaspoons curry powder
1 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon smoked paprika
Juice 1/2 lemon
1 teaspoon honey
1 tablespoon olive oil
Salt & pepper
400g lamb neck fillet - cubed into 4cm sq
1 tablespoons Greek yogurt
1 tablespoons pomegranate seeds
Coriander 🌿 to serve
Pickles
1/2 red onion
1/3 cucumber - seeds removed and diced
1/2 teaspoon salt
1/2 teaspoon sugar
Cover with equal parts of red wine vinegar and cold water and leave for at least 30 minutes.
Flatbreads - kneed together for 5 minutes wrap and let it rest in the fridge for 35-40 minutes turning once during cooking. Roll into flatbreads and dry fry on each side in a hot pan.
100g Greek yogurt
100g self raising flour
1/2 tablespoon olive oil
METHOD
Mix the marinade together and add the lamb. Coat thoroughly and marinate for at least 30 minutes.
Prep the pickles and also the flatbread and leave for 30 minutes. Now preheat the oven to 180 degrees c fan 200 degrees c conventional.
Thread the lamb onto skewers and cook for 30 minutes.
Cook the flatbreads until golden on each side.
Spread the flatbreads with yogurt, lamb, pickles, pomegranate seeds and coriander and serve immediately.