John Torode’s Delicious Homemade Lamb Kebabs | This Morning

This Morning published this video item, entitled “John Torode’s Delicious Homemade Lamb Kebabs | This Morning” – below is their description.

John’s adding some spice to your midweek meal. He’s in the kitchen with his delicious pulled lamb kebab – which is slow cooked and served with flatbreads, slaw and hummus.

Broadcast on 02/03/22

This Morning YouTube Channel

John Torode’s Lamb Kebabs

Ingredients

• ½ tbsp coriander seed
• ½ tbsp whole cardamom cracked
• ½ tbsp cumin seeds
• ½ tbsp fenugreek
• ½ tbsp ground turmeric
• 2 tbsp olive oil
• 1 large shoulder of lamb
• 2 onions, peeled and cut into four thick slices
• Juice of 1 large or 2 small lemons
• Good glass of white wine
• 1 tablespoon salt
• 24 charlotte potatoes (about 600g), peeled
• 1 tin chickpeas
• 200ml yoghurt
• 1 bunch of coriander
• 1 small bunch of mint

For the flatbread

• 250g yoghurt
• 275 self raising flour
• ½ tsp bicarb
• 20gr butter
• 20ml milk
• 1 tsp salt

For the Tzatziki

• 2 garlic cloves, peeled
• 150ml natural yoghurt
• 10 leaves of mint
• 1 large cucumber cut in julienne on a mandolin or half
• 1 lemon juice

Method

1. Preheat the oven to 180C.
2. Roast all the spices well and crack them in a mortar and pestle or with a rolling pin then mix with olive oil.
3. Score the lamb shoulder deeply and then place in a pan on top of the thickly sliced onions. Squeeze over the lemon juice and sprinkle liberally with salt.
4. Rub the scored lamb shoulder all over with the spice mix and pour in the glass of wine. Cover with foil but lightly, like a tent or use a cast iron pan and a lid.
5. Put into the preheated oven and turn it down to 150C and cook for 3 hours.
6. Meanwhile, boil the potatoes for 10 minutes, drain and leave to one side. Mix with the chickpeas and the chickpea water
7. After 3 hours, take the lamb from the oven and remove the foil or lid.
8. Lift the lamb from the pan carefully and place potatoes and the chickpeas in the bottom of the pan and give a good stir to pick up all the juice.
9. Place the lamb on top and cook for another hour, uncovered, at 160C.
10. Take out the lamb and if it has lots of juice, drain it off and keep as a gravy.
11. Shuffle the pan well so the potatoes and chickpeas pick up all the pan bits. Drop in the yoghurt and a good handful of coriander to make into a salad.
12. Take two forks and pull the lamb from the bone and sprinkle with the rest of the chopped herbs
13. Serve with flatbreads, Tzatziki, pickles, hummus, chopped tomato salad, pickled chillies as well as the potato and chickpea salad you just made.

For the flatbread

1. Melt butter and milk together in a small pan.
2. Mix flour, salt and bicarb in a bowl and add the yoghurt and milk mixture and mix to make a dough.
3. Knead until you have a springy dough then divide the dough into 10 even-sized balls.
4. Preheat a moderate grill and put a large baking tray under it to heat for about 10 minutes or heat a frying pan on a medium heat.
5. Flatten the balls of dough into rough teardrop shapes, roll out until thin.
6. Place on the hot baking tray and grill under moderate heat for about 2-3 minutes on each side until golden. Watch all the time, as they can change colour and burn very quickly.

For the Tzatziki

1. Put 2 garlic cloves into a pestle and mortar with a little salt. Crush to form a paste.
2. Put the yoghurt into a small bowl and stir in the garlic paste and chopped mint.
3. Mix the cucumber with the lemon juice and then mix into the yoghurt.

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