One of the Blue Team's recipes from the Croke Park challenge
Ingredients
- 450 g diced shoulder of lamb
- 2 cloves of garlic, crushed
- 1 tsp crushed dried chillis
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tblsp runny honey
- 1 large natural yoghurt
- 500ml chicken stock
- pitta pockets (see recipe below)
- baba ganoush (see recipe below)
- rocket leaves, washed
- For the pitta:
- 1 kg strong flour
- 40 ml olive oil
- 25g fresh yeast
- 5g ground white pepper
- 7g salt
- 1 tsp caster sugar
- 560ml warm water
- For the baba ganoush:
- 3 medium aubergines
- 130g tahini paste
- juice of one lemon
- 3 cloves of garlic, finely chopped
- pinch of cayenne
- 1 tblsp olive oil
Method
- Mix the garlic, chillis, spices, honey and yoghurt together to form a marinade. Toss the lamb in marinade, set aside for about an hour if have the time.
- Brown the meat in an ovenproof dish or pot, add in the stock, bring up to a simmer, cover with a lid and bake in an 160c oven for 1-11/2 hours or until falling apart.
- For the pitta:
- Dissolve the yeast in the water. Put the dry ingredients into the bowl of a food mixer w the dough attachment in place, add the liquid and mix until you have a smooth dough. Leave to rest for 1hour or longer.
- Roll into marble sized balls and then flatten with a rolling pin. Bake at 220c on metal trays until they are puffed up and golden. Split and fill immediately or leave to cool and warm up just before serving.
- Pre-heat the oven to 190c.
- Roast the whole aubergines for 30-40 minutes or until they are completely soft. Leave to cool. Split them in two lengthways and scoop out the pulp. Puree in a food processor with the other ingredients until smooth. Season to taste
- To serve - Split open the warm pitta pocket, spread with a teaspoon of baba ganoush,stuff w some leaves of rocket, a cube or two of lamb.
