Course: Main
Servings: 5 people
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- red onion - 300 grams (diced)
- garlic - 20 grams
- sunflower oil - 150 ml
- black pepper - 5 grams (freshly ground)
- smoked paprika - 10 grams
- paprika - 10 grams
- coriander seed - 10 grams (ground)
- chilli powder - 2 grams
- nutmeg - 1 gram (freshly ground)
- cumin seed - 20 grams (ground)
- dried rosemary and thyme - pinch
- Shetland lamb shoulder - 1 kg (minced)
- salt - 5 grams
- lemon juice - 25 ml
- raw beetroot - 750 grams (par boiled then slow roasted)
- thick yogurt - 250 grams
- fresh mint -
- fresh coriander -
Instructions:
- Gently fry the onions & garlic in the sunflower oil until lightly caramelised.
- Then add all the spices to the pan and gently fry together for 2 minutes.
- Cool the fried mixture then add to the lamb with salt, herbs & lemon juice. Combine all in a bowl.
- Fry off a little minced 'patty' just to check seasoning & flavour (as different spice brands vary in depth of flavour).
- Divide the mixture into approx 5 x 200g burgers, then press out between cling film to the shape of the pitta bread.
- You then pan fry the lamb 'patties' for 2 minutes on each side in a pan with med /high heat. No oil required.
- Open the pitta bread and then transfer the lamb making a sandwich. Place on baking tray and finish in hot oven for 5 minutes to finish cooking & bake the bread surface more crispy.
- While the pitta is in the oven, cut the beetroot into small chunks, add the yoghurt & chopped fresh herbs, mix in.
- Serve as the accompaniment to the warm lamb fresh from the oven. The beetroot dish helps with the richness & spice of the lamb.