Slow cooked lamb on yoghurt flatbreads with eggplant puree
prep time 45 minutes. cooking time 5 1/2 hours
Ingredients
1 x 2kg shoulder of lamb
6 cloves garlic, smashed
2-3 strips lemon rind
sea salt & freshly ground black pepper
2 eggplants
1 Tbsp tahini
1-2 cloves garlic, minced
2 tsp lemon juice
6 cups (900g) self raising flour
800ml Bulla Greek Style Natural Yoghurt
1 1/2 tsp baking powder
2 tsp cumin seeds
4 tomatoes, diced
1 red onion, sliced
1/2 cup parsley leaves
2 tsp red wine vinegar
olive oil
to serve
yoghurt, mint and sumac
Cooking Directions
- Preheat oven to 160°C (140°C fan-forced). Slash lamb shoulder with a knife several times and drizzle with olive oil and season well. Place in a roasting pan with smashed garlic, lemon rind and 1/2 cup water. Cover well and cook for 4-5 hours until meat can be pulled from the bone. When cool enough to handle, shred meat and set aside.
- Prick eggplants all over with a fork and cook over an open flame until outside is charred and blackened. Finish cooking in an oven until fully tender. When cool enough to handle, remove and discard stalk and skin. Finely chop flesh and add the tahini, minced garlic, lemon juice and seasonings.
- To make flatbreads, combine flour, yoghurt, baking powder, cumin and salt. Mix into a dough and knead gently on a floured surface until smooth. Divide into 8 even sized balls and roll each out to approx. 15-20cm diameter and place in a hot frying pan, brushed with oil. Cook each side until golden. Repeat with remaining dough.
- Combine tomato salad ingredients and season well.
to serve
Spread eggplant over flatbreads and top with lamb, salad and additional ingredients.
As an alternative option, flatbread recipe can be divided into 16 and rolled to a smaller size.
chicken, pancetta & thyme pies
Ingredients
1 x 2kg shoulder of lamb
6 cloves garlic, smashed
2-3 strips lemon rind
sea salt & freshly ground black pepper
2 eggplants
1 Tbsp tahini
1-2 cloves garlic, minced
2 tsp lemon juice
6 cups (900g) self raising flour
800ml Bulla Greek Style Natural Yoghurt
1 1/2 tsp baking powder
2 tsp cumin seeds
4 tomatoes, diced
1 red onion, sliced
1/2 cup parsley leaves
2 tsp red wine vinegar
olive oil
to serve
yoghurt, mint and sumac