Lamb Fatteh

More a delicious platter of fresh and flavoursome ingredients - with the lamb getting a best supporting actor award - than classic British meat and three vegetables. It's a fairly daunting list of ingredients but you'll find many of them in the spice rack. There's nothing complicated and it doesn't need to be any hotter than warm so there's no pressure with timings etc. Most of it can be done in advance. We've opted for baking, rather than frying, the flatbread strips and toasting the nuts but feel free to differ. Either way, it's a sure fire showstopper.

For the lamb

1 kg Lamb shoulder

4 tbsp Olive oil

1 Cinnamon stick - broken up

2 tbsp Allspice berries

2 tbsp Coriander seeds

6 Cardamom pods - bruised

2 Red onions - unpeeled but quartered

1 Bulb of garlic - cut in half

For the aubergine

2 aubergines - sliced into thin rounds

6 tbsp Olive oil

1 tsp Salt

For the sauce

500 ml Yoghurt

2 tbsp Tahini

Juice of one lemon

1 Garlic clove - crushed

For the salsa

1 tbsp BFS Herby Harissa

Juice of one lemon

4 Marmande tomatoes - peeled and finely diced

1 Red onion - peeled and finely diced

1 Green pepper - finely diced

Bunch of radishes - washed and finely sliced

1 tsp Sumac

1 tsp Turlish pepper flakes - aka pul biber

To finish

4 Pita breads or other flatbreads, torn into strips

2 tbsp Olive oil

1 tbsp BFS Herby Harissa

2 tbsp Toasted flaked almonds

2 tbsp Toasted pine nuts

Seeds from half a large pomegranate

1 tbsp Black sesame seeds

1 tsp Sumac

1 Bunch of flat leaf parsley - leaves chopped to give a decent handfull

Preheat the oven to 160degC (fan). Pour two tbsp of olive oil into a large casserole and sear the lamb on all sides. Add the spices, onion and garlic, fry for a couple of minutes, add 1.5 litres of water, lid and cook in the oven for two hours.

Brush the aubergine slices with olive oil, season and roast in the oven for 45 minutes until soft. Remove and set aside.

Make the sauce by combining all the sauce ingredients

To make the salsa, mix the harissa and lemon juice and gently mix in all the other ingredients.

For the flatbreads, mix the olive oil and harissa and brush the torn bread strips. Lay out on a baking tray and roast in the oven until golden brown and crisp.

To serve, put the lamb on a chopping board, shred (removing any unpleasant bit s of fat). Arrange on a serving platter and moisten with a ladle of the cooking liquor. Cover the lamb with the aubergines, followed by the salsa and spoonfulls of yoghurt sauce, toasted nuts, pomegranate and sesame seeds, sumac and parsley.

Print Options: