food blogging

Spiced Lamb and Couscous Rösti with Mini Pita Bread.

Spiced Lamb
Spiced Lamb and Couscous Rösti. Served with a Mint and Pomegranate Yoghurt, Mini Pita Bread and Sweet Potato.

A rustic dish with the added originality of the couscous röstis. The Pita bread is so simple to make you will be knocking them out in the hundreds…well maybe a few dozen. Although a traditional Pita is typically a leavened bread, my recipe dispenses with the yeast and uses plain flour. If you can’t make fresh Pita – with pockets the size of a kangaroos pouch – with this recipe, just buy them.

Ingredients:

Spiced Lamb:
400g diced lamb shoulder.
1/2 red onion.
1 chilli – sliced. (medium hot)
400g chopped tomatoes – tinned is fine.
4 tabls olive/veg oil.
1 tsp turmeric.
1 tsp cumin.
3 crushed cardamons.
3 heaped dessert spoons of tomato puree.
3 cloves of garlic – sliced.
200ml chicken stock.
Seasoning – salt and black pepper.

Mini Pitta Bread: (makes 6 x 10cm pittas)
100g plain Flour – sieved.
100g yoghurt.
1 tsp bicarbonate of soda – sieved.
3 tsps Chia seeds – optional.

Couscous Röstis: (makes 6)
90g dried couscous.
90ml hot chicken stock.
1 tsp ground coriander.
1 beaten egg.
Drizzle of olive oil for cooking.
5-10g butter for cooking.
Seasoning – salt and pepper.

Mint and Pomegranate Yoghurt:
4 large dessert spoons of yoghurt.
Seeds from 1/4 of a pomegranate.
7 fresh mint leaves – finely chopped.
3 tsps lemon juice.
Seasoning – salt and pepper.

Side of Sweet potato:
1 medium sweet potato cut into 8 wedges.
Drizzle of olive oil.
Seasoning – salt and pepper.

Roasted Red Onion and Paprika Wedges:
2 medium red onions peeled. Halved, then cut each half into 4 wedges.
Note: Only trim the root ends of the onion so that the wedges don’t fall apart when cut.
Paprika.
Seasoning – salt and pepper.
Olive oil – for drizzling.

Method/cook:

Spiced Lamb:
Set oven to gas 3 or 160°C/325°F (you will need a oven proof pan with lid)
Warm the oil in a pan.
Add the spices and the sliced chilli, lightly cook for 2 minutes.
Add the garlic and diced onion and lightly fry until soft. Add more oil if needed.
Note: Spices can burn easily if the oil is to hot – gentle heat at first will prevent this.
When the onion is soft add the diced lamb and fry for 2 minutes.
Now add the tomato puree and fry for a further 2 minutes.
Add the chopped tomatoes and the chicken stock. Bring to a simmer.
Season with salt and pepper.
Place a lid on the pan and cook in the oven for 1 hour 30 mins’ at gas 3 or 160°C/325°F.
Note: Use oven proof dish if you don’t have a pan with a lid.
After 1 hour 40 mins’ the lamb should be tender. When cooked set aside.
Tip: The lamb can be cooked the day before and warmed up when needed. Tastes even better when all the flavours are left to infuse overnight. Store in a refrigerator when cooled.

Mini Pittas:
Mix all the dry ingredients in a bowl.
Add the yoghurt and form into a dough. Set aside for 1 hour to rest – important.
Note: Don’t over work the dough. Just bring the ingredients together
and add a touch more flour if it is too wet. This particular dough is quite sticky and is normal.
After resting, place the dough on a floured surface and separate into 6 equal pieces. To do this, make a 6 inch sausage shape and divide in half, then divide each half into thirds.
Flour your hands and roll each piece of dough into a ball. With a rolling pin, roll out each ball of dough into a 10 cm diameter circle. (See image)
_V2A6815

Once your pita dough has been shaped, heat up a griddle pan.
When the griddle is hot place two pita dough rounds in the pan.
(See image)
_V2A6817
As soon as you see bubbles appearing on the top of the dough turn it over.
Leave to cook and puff up to create the pockets.
As you can see from the image the dough puffs up beautifully.
Once the dough has puffed up turn again to slightly brown if needed.
Set all your cooked pita bread aside.
Note: As soon as the top of the dough begins to bubble, turn it over. Don’t let the initial bubbles become to large, as when you turn the pita over you will get uneven cooking on one side.

Couscous Röstis:
Soak the dried couscous in the hot stock. Cover with cling film and leave to cool.
When the couscous has cooled mix in the coriander, seasoning and beaten egg.
Cook in metal rings with olive oil and a touch of butter.. (See image)
_V2A6809
Two dessert spoons of the couscous mixture for each ring will make 6 röstis.
Cook the first side for 1 minute then remove the rings.
When the first side is golden brown turn over and cook until golden brown.
(see image)
_V2A6813
When you have cooked all your röstis – set aside.
Tip: Wipe the pan clean after cooking each röstis or batch. This stops the next batch becoming to brown and tasting of burnt butter.

Mint and Pomegranate Yoghurt:
Mix all the ingredients together – simple as that.

Side of Sweet potato:
Place sweet potato wedges in a roasting tin.
Drizzle with olive oil and season with salt and pepper.
Roast your sweet potato wedges in a hot oven at gas 7 or 220°C/425°F for 35-40 minutes.

Roasted Red Onion and Paprika Wedges:
Place onion wedges in a roasting tin.
Drizzle with olive oil, season with salt and pepper and sprinkle with paprika.
Roast onion wedges in a hot oven at gas 7 or 220°C/425°F for 30 minutes or until soft and lightly browned.

Serving:
Stack three röstis, per person, with the spiced lamb between each layer.
Serve with the Pita bread, sweet potato, onion wedges and yoghurt.
Enjoy.

Spiced lamb
Spiced Lamb and Couscous Rösti. Served with a Mint and Pomegranate Yoghurt, Mini Pita Bread and Sweet Potato.

2 thoughts on “Spiced Lamb and Couscous Rösti with Mini Pita Bread.”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s