Proota Breid with Harned Lamb
Soordook Proota Breid
Ingredients:
250g self-raising flour
100g cold mashed potato
1 teaspoon salt
4 tablespoons buttermilk
2 tablespoons oil
About 100ml warm water
Method:
Rub the mash into the flour.
Add the salt and then mix in the yoghurt, oil and enough water to make a soft dough.
Divide into 6 and roll each out as thinly as possible.
Cook on a hot pan for about 1 minute each side.
Harned Lamb
Ingredients:
750g lamb neck fillet cut into 2cm thick slices, or use trimmed shoulder or leg meat
25ml oil
25ml cider vinegar
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon chopped fresh rosemary leaves
Place the meat in a bowl and add the oil, vinegar, cumin, coriander and rosemary.
Mix well and marinate in the fridge for at least a couple of hours.
Take the lamb from the fridge and thread onto 4 metal skewers the length of the grill.
Honey vinegar glaze
Ingredients:
2 teaspoons honey
25ml cider vinegar
Salt and pepper to taste
Method:
Whisk together.
When the coal is hot place the lamb kebabs over the coal directly – suspending them on the sides.
When you cook something directly over coal it is known as ‘harning’.
When the meat is sealed, brush with some of the glaze.
Cook for about 3 minutes each side for medium rare or until lamb is how you’d like it cooked.
Rest the kebabs for 5 minutes before serving.
Minty Broad Bean Dip
Ingredients:
350g broad beans
1 clove garlic, minced
A handful of mint leaves
2 tablespoons parsley, chopped
25ml cider vinegar
75ml local rapeseed oil
Salt and pepper to taste
Method:
Lightly boil the broad beans.
Allow to cool.
Blend beans and remaining ingredients to a smooth puree.
Smoked Yoghurt
Ingredients:
250g natural yoghurt
½ teaspoon smoked sea-salt
Method:
Place the yoghurt in a metal bowl and then place in a metal bowl of ice.
Place in barbecue and add a few woodchips.
Cover the barbecue and smoke for about 5 minutes or until the ice has melted.
Stir in the smoked salt.
To assemble:
Take a soordook potato breid and spoon some of the smoked yoghurt over the surface.
Take a kebab and place in the middle and remove skewer.
Top the lamb with some of the broad bean mixture and roll up tightly.
Slice in half and serve.
