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Lamb doner
Lamb doner (Elephant Grass Stew) is a modern British fusion recipe for a classic late-night snack of sliced spiced lamb served in corn tortillas with a yoghurt dressing and vegetables gets a home-made makeover. The full recipe is presented here and I hope you enjoy this classic British version of: Lamb doner.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
2
Rating: 
Tags : Sauce RecipesSpice RecipesLamb RecipesVegetable RecipesMilk RecipesFusion RecipesBritish Recipes
Here the late-night classic gets a healthier home-made makeover where it's oven-baked and finished with a cook’s blowtorch. Fresh tasting and easy to prepare, this kebab dish weighs in at 650 kcals per serving.
Ingredients:
For the lamb doner:
175g (6oz) 20% fat lamb mince
175g (6oz) diced lamb leg meat, visible fat removed
2 garlic cloves, finely grated
½ tsp flaky sea salt
½ tsp bicarbonate of soda
2 tsp ground cumin
1 tsp ground paprika
1 tsp onion powder
1 tsp dried oregano
pinch of dried chilli flakes
freshly ground black pepper
For the yoghurt sauce:
100ml (2/5 cup) 0% fat plain yoghurt
2 tbsp finely-chopped mint leaves
pinch granulated sugar
pinch salt
To serve:
2 medium corn tortillas
40g (1½oz) iceberg lettuce, shredded
50g (1¾oz) cucumber, thinly sliced
2 tomatoes, thinly sliced
½ small red onion, thinly sliced
6 pickled chillies
hot sauce, to taste
Method:
Pre-heat your oven to 240°C (220°C Fan/400°F/Gas Mark 9).
To prepare the doner, place all ingredients into a food processor and pulse until smooth. Divide the mixture in half. Shape each portion into a ball and roll out between two large sheets of baking paper, until very thin. Remove the top sheet of baking paper from each piece of meat.
Transfer to your pre-heated oven and bake for 3–4 minutes until browned.
Remove the trays from the oven and carefully use cook’s blowtorch over the surface of the lamb until blackened in small areas. Leave to rest for a couple of minutes.
For the the yoghurt sauce, mix together all the ingredients and set aside.
Warm the tortillas on the top shelf of the oven for 1 minute and place between two warmed plates.
Slice the lamb into strips, about 2.5cm (1in) wide. Serve the lamb on the open tortillas and top with the serving ingredients, yoghurt sauce and hot sauce, if using. Fill generously until unable to wrap.
