Recipes
Turkish Lamb
A delicious Turkish lamb recipe served with mushrooms and pine nuts
(No Ratings Yet)Instructions
- Mix together the marinade ingredients in a bowl. (2 tablespoons olive oil ,¼ – ½ teaspoon Goodall’s cumin, ¼ – ½ teaspoon Goodall’s oregano, 1 teaspoon of Goodall’s garlic paste, Salt, Goodall’s freshly ground black pepper). Add the lamb pieces and the mushrooms. Stir, cover and leave in a cool place for at least half an hour or longer.
- Heat the butter in a frying pan over a moderate heat and gently fry the pine nuts until golden. Immediately lift out with a perforated spoon and set aside.
- Add 1 tablespoon of oil to the pan and fry the onion util soft. Add 1 teaspoon of Goodalls Garlic Paste and heat through. Add the tomatoes and fry until nicely tender without being mushy. Season with salt and pepper, adding the oregano, lift out and keep warm.
- Add the remaining olive oil to the pan and increase the heat. When it is really hot, add the lamb a few pieces at a time and cook quickly until they are nicely browned, then fry the mushrooms.
To assemble:
- Toast the Pitas. Spoon the tomato and onion mixture on to the pita, sitting the pieces of lamb on top. Heat the yogurt until just warm, either in the frying pan or in the microwave and spoon as generously as you like over the lamb. Scatter the pine nuts on top.
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Ingredients
For the Marinade- 2 tablespoons Goodall’s olive oil
- ¼ - ½ teaspoon Goodall’s cumin
- ¼ - ½ teaspoon Goodall’s oregano
- 1 teaspoon of Goodall's garlic paste
- Goodall’s freshly ground black pepper
- 550-700g (1 ¼ - 1 ½ lbs) lean lamb suitable for frying cut into bite-sized finger-like strips
- 110g (4 oz) mushrooms, quartered or sliced
- 15g (half oz) butter
- 25g (1oz) pine nuts
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 teaspoons of Goodall's Garlic Paste
- 3 large tomatoes
- ¼ - ½ teaspoon Goodall’s oregano
- Salt
- Goodall’s freshly ground black pepper
- 6-8 tablespoons Greek style yogurt
- 2 - 4 wholemeal pita breads.
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