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How To make Pitta Breads with Couscous and Roasted Lamb
6 large white pitta breads
For the Lamb :
1700 g shoulder of lamb on the bone 2 tbsp lemon juice
1 level tsp chilli flakes
1 rounded tsp ground coriander
1 rounded tsp ground ginger
1/2 level tsp freshly ground black pepper
1 small clove garlic peeled and crushed
1 small aubergine (about 275g)
2 tbsp olive oil
175 g pitted black olives :
drained
For the Couscous :
225 g couscous
75 ml lemon juice
4 tbsp olive oil
4 medium-ripe tomatoes
20 g fresh flat-leaf parsley, leaves removed -- roughly
chopped -reserving 6 sprigs for garnish 200 g salad onions trimmed fine sliced
salt and freshly ground black pepper :
For the Dressing 1 1/2 tbsp olive oil
1 1/2 tbsp balsamic vinegar
2 1/2 cm fresh ginger :
peeled and grated
salt and freshly ground black pepper
Prepare the lamb the day before. First of all combine the lemon juice, chilli flakes, ground coriander, ginger, black pepper and the crushed garlic. Rub this marinade all over the lamb, place in a roasting tin, cover with clingfilm and chill in the fridge overnight.
The next day, preheat the oven to 200C/400F/Gas 6. Remove the lamb from the fridge 30 minutes before you want to start cooking it. Roast the lamb for 1 hour 20 minutes for pink lamb, giving it a further 30 minutes if you prefer it well done.
While the lamb is cooking, prepare the couscous by putting it in a medium-sized bowl with the lemon juice, olive oil and 275ml of boiling water. Stir the grains with a fork, then cover with clingfilm and leave to stand for 15 minutes to soften - the couscous should be moist but not wet. If it is too dry, add more boiling water.
Put the tomatoes in a small bowl, pour sufficient boiling water over to cover, slowly count to 15, pour off the water and then quickly fill the bowl with cold water. This will stop the cooking process. Drain, lift the tomatoes out, peel and discard the skins, quarter the flesh and then scoop the seeds out with a teaspoon and throw away. Cut the flesh into 1cm dice and return to the bowl. Add the roughly chopped parsley and mint leaves to the couscous, along with the tomatoes and salad onions. Season, mix well to combine, cover and put aside.
Preheat a griddle pan over a high heat for 3-4 minutes or the grill for at least 5 minutes.
Cut the aubergine lengthways into 4 and then cut each of these quarters into 3 long, fat batons. Brush well with the olive oil and place on the griddle or a baking sheet. Griddle on a medium heat or place the baking sheet under the grill for 4-5 minutes, turning the aubergines until they are brown on all sides. Allow to cool and cut into 2cm cubes. While the griddle or grill is still hot, warm the pittas through for about 1 minute on each side, then split.
Mix all the dressing ingredients together in a small bowl.
When the lamb is cooked, remove it from the oven and let it cool for about an hour in its tin. Then, using a very sharp knife, cut the lamb down either side of the bone, trim all the fat and any sinew and discard. Dice the lamb into 1in cubes, put these in a bowl, along with the aubergine cubes, pitted olives and the dressing. Mix well and season.
Spoon the couscous into one side of each pitta bread, and the lamb, aubergine and olive mixture into the other. Garnish with the reserved parsley and mint, arrange in a dish or basket and serve.
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Roast LAMB SHAWARMA Recipe
This nicely spiced roast lamb shawarma is tender, aromatic, mouthwateringly delicious and with an authentic flavor that will take you on a glorious trip to the middle east. Easy to make and to-die-for, this can be a great recipe to make-ahead or for a party menu.
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INGREDIENTS
Shawarma Spices
1 tbsp cumin seeds
1 tbsp coriander seeds
2 inches cinnamon stick
1 tsp black peppercorns
1/2 tsp green cardamom seeds from 8 to 10 pods
6 cloves
1/4 tsp whole nutmeg small piece
1/8 tsp fenugreek seeds optional
1/2 star anise optional
1 tbsp paprika
1 tbsp sumac
2 tsp salt
Other Ingredients
1 tbsp grated ginger or 1 tsp ground dry ginger
6 cloves garlic grated
4 tbsp lemon juice
4 tbsp olive oil
4 lb leg of lamb boneless, butterflied
1 onion large, sliced
2 cups water
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Moroccan Lamb Meatballs
The fragrance when these meatballs are cooking is outrageous! These meatballs are based on my fan-favourite Lamb Koftas, flavoured with a special blend of spices that smells so exotic but are everyday pantry staples.
MOROCCAN LAMB MEATBALLS
INGREDIENTS
1 1/2 tbsp olive oil (for cooking)
MEATBALLS:
500 g / 1 lb lamb mince (ground lamb)
1 small onion grated using box grater (~1/2 cup, inc juices)
1/2 cup panko breadcrumbs (sub ordinary)
1 egg, 2 cloves garlic minced
1/4 cup coriander/cilantro leaves, finely chopped
1 1/2 tsp EACH cumin, coriander, paprika
1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy)
1 tsp cooking/kosher salt, 1/4 tsp black pepper
SERVING:
4 pita pockets, 5 cups shredded lettuce, 2 tomatoes sliced, 1 red onion finely sliced
Extra coriander/cilantro leaves, finely chopped
MINT YOGHURT SAUCE:
3/4 cup plain yoghurt, 1/2 cup (tightly packed) mint leaves, 2 tsp lemon juice, 1/4 tsp salt
Put aside ½ cup yogurt sauce. Then blitz remaining ¼ cup with everything else. Stir in reserved ½ cup.
1. Meatballs - Mix meatball mixture well. Portion into 20 balls, roll. Heat oil in large non-stick skillet on medium high. Cook 8 minutes until browned. (Or 20 min in oven at 220°C/450°F (200°C fan)). Serve stuffed in warmed pockets!
Lamb shank with a warm couscous salad by Ludovic Dieumegard
A taste of summer - whatever the weather!
Ludovic Dieumegard of the Harbourmaster, Aberaeron serves up a Moroccon influenced dish cooked low and slow for perfect results. Welsh Lamb shanks, full of flavour, that fall of the bone complimented beautifully by a warm couscous salad and pomegranate seeds for extra texture - c'est magnifique!
Gyros, Tzatziki Sauce, Homemade Pitas (Episode #216)
Tim and Nicki share some classic Greek dishes including Lamb Gyros, Tzatziki Sauce and Baklava for dessert. Don't forget making your own pita bread from scratch! So simple! Jeneen Wiche stops by Tim's farm to talk about raising his own lamb and walk around his property to discuss perfect locations.
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Lamb and Pistachio Koftas Recipe
This is an easy and simple but delicious midweek meal that has beautiful flavours! I’ve chosen to make these koftas a bit special by including FreshLife Pistachios and Ground Almonds in the mixture - it gives them a tasty nutty flavour and great texture. Pistachios have a lovely sweetness and give great crunch, while the Ground Almonds help keep the koftas nice and moist. Both are a source of healthy protein, too – bonus!
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Get the full recipe for these Lamb and Pistachio Koftas
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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LAMB AND PISTACHIO KOFTAS RECIPE
1/2 Medium Onion
1/4 Cup Chopped FreshLife Pistachio Kernels
1/4 Cup FreshLife Ground Almonds
1 tsp Ground Cumin
1/4 tsp Chili Flakes
1 Garlic Clove
1 tsp Salt
500g / 1lb Lamb Mince or Beef Mince
2 tsp Oil
1 Bag Baby Spinach
1/2 Red Onion
1/4 Cup FreshLife Whole Cranberries (or you can used Sliced if you don’t have Whole)
Juice of half a Lemon
2 Tbsp Extra Virgin Olive Oil
1/2 tsp Salt
1/2 tsp Pepper
4 Pita Breads
1/4 Cup Greek Yoghurt
Extra FreshLife Pistachios for sprinkling on top
Make the koftas by combining the onion, pistachios, ground almonds, cumin, chilli flakes, minced garlic clove, salt and lamb mince. Roll out into oval shaped meatballs.
Heat a heavy based pan over medium-high heat and add the oil. Cook the koftas on each side for 4-5 minutes or until browned and cooked through.
While the Koftas are cooking make the salad. In a large bowl combine the spinach, red onion and cranberries. Add in the lemon juice, olive oil and salt and pepper. Toss the salad well.
Warm the pita bread up in the oven or a baking tray for 5-10 minutes at 180/350.
To serve the koftas, top the pita bread with the salad, 2 of the lamb and pistachio koftas and a drizzle of greek yoghurt. Top with a few chopped pistachios for some texture and enjoy.
Thanks to FreshLife for sponsoring this video. They have a delicious range of nuts, seeds and dried fruit - awesome for adding texture and flavour to your recipes, no matter what you’re making. The range is available from the baking aisle in Countdown and selected New World
stores.
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