Ingredients
Serves 6-8
Adana
1 kg lamb shoulder (boned out)
100 g lamb fat
20 g Aleppo pepper
1 red capsicum, seeded
1 tbsp salt
Cumin flat bread
300 g plain flour
5 g salt
40 g yoghurt
1 tsp toasted and course crushed cumin seeds
2 clove garlic, pounded in a mortar and pestle
1 pinch bi carb soda
130 g lukewarm water
Tomato Salad
Heirloom tomatoes, mixed varieties small if possible, approx 3 per person
½ red onion shaved
1 bunch fenugreek leaves picked and washed, if not available replace with flat parsley
¼ bunch mint leaves
1 tbsp sumac
2 tbsp crushed garlic in a motor and pestle
Olive oil to taste
Sea salt and cracked white pepper to taste
Lemon juice to taste
Method
Adana
Denude the lamb shoulder, and then mince with the lamb fat and red pepper.
Place all ingredients on the bench and knead until it all comes together in a ball.
Put on skewers - 1 serve will be on 1 skewer weighing around 120 g.
Place in the fridge for 30 minutes to firm up before grilling.
Cumin Flat Bread
Combine all ingredients and kneed into a ball. Be careful not to over work as it becomes tough.
Roll out on a floured bench to your desired thickness, the thinner the better, 1cm is good.
Cook in a warm pan with olive oil on a medium heat until it is golden brown.
Tomato Salad
Mix all together in a bowl and season. Serve with yoghurt.