SOMETHING SUPER TASTY – TURKISH LAMB ‘LAHMACUN’

The title says it all

Now this dish is a Turkish lamb M Macan is that the pronunciation I think so I’ve just checked anyway I’m just looking at the ingredients I think gee I got a lot of ingredients it’s not not quite as complicated as it looks I must admit but it’s sort of like I suppose

You would say a Turkish Pizza Peter bread anyway anyway first of all let’s think about some veggies and it’s made with lamb mins which is nice but I have also cuz lamb mints can be a bit expensive I made it with chicken mins and I’ve also made it with

Beef mint so you have that ability to change a bit and I better just grab myself a wooden spoon sorry I’m I’m disappearing on you there a minute and what I’ve got is some olive oil in there and I’ve got about a quar of a large onion a quarter of a oh I

Suppose medium carrot and one stalk of celery and I have just diced those fairly finely is important that it’s quite small all right and to that I will then add some garlic a decent I suppose what what would you say a decent plump Clover garlic at least one and then

We’ll just sort that now while that’s happening as I said it’s a not complicated but there is a there is a few steps so while that’s happening what I’m going to do is I’ve got some red onion here this is going to be sort of a

Garnish on the top and what I’m going to add to that about half a lemon I would say and also some smoked paprika I know I say it’s my new thing but it’s been around for a long time now it just has such a wonderful flavor to it and also some chopped coriander

And what we do I suppose massage this red onion and then leave it to the side so you do this fairly early don’t leave it till the last moment cuz you want it to sit in that lemon juice which will soften it next to that we’re going to

Add 500 G of minced lamb now it’s important that you break this up cuz otherwise you end up with a big lump in the middle of your dish which will be raw in the center so break that up you can use a potato masher if you like I

Don’t think it’s necessary but I want to cook it until it changes color and is fairly separate now what I’m going to do is add about 1/4 to half a cup of chicken stock also that other half of a lemon to that we add a good spoon of

and some spices what I’ve got here is some cumin about half a good teaspoon garam masala half a good teaspoon coriander ground coriander half a good teaspoon and half a good teaspoon of turmeric and we just cook that down until it’s thick and fragrant and while that’s happening let’s just make a

Little mix of yogurt to go on the top so just some good good Greek yogurt little bit of coriander that is actually some diced cucumber which I’ve taken the seeds out of and I’ve peeled now that’s optional if you can’t be bothered doesn’t matter it does add a nice flavor to the yogurt

And a little bit of that lemon juice I can still get a little bit out of there and we’re going to add some garlic to that so garlic yogurt cucumber coriander and just mix that up so we’ve got our two garnishes here to go with it we’ve got all our spices

In we’re looking good with our lamb mix but keep on mashing it up bu you kids and as I said we’ll just cook that until it’s thick and fragrant now this is looking good now if it’s drying out too much it wasn’t but if it is drying out

Too much before it’s thick and fragrant what you do is you add some more stock this is going to be hot I remember years ago when I was unhealthy worthy and wise I used to get all these people complaining about the fact that I blew

On my food before I ate it when it was I don’t I was bought up doing that I I don’t know whether why it was strange but anyway I’m whether you like it or not I don’t think that needs any salt of course you could do it on a a pizza base

One of the bought ones or your homemade one if you wanted to now don’t make the layer too thick otherwise by the time the pet is ready the center of the meat won’t be so and then into the oven about 190° 180 something like that and we’ll

Cook that for oh 10 minutes I’d say cuz remembering all you’re trying to do is heat the Peter up because the lamb is hot you knew that all right we should be about right so let’s have a look yeah it’s good you see what I mean that’s

Just got a bit of color that Peter and it’s crisped up a bit some of this onion not too much cuz it’ll take over last but not least I would serve some extra yogurt on the side guys to go with it something nice and smooth and mellow and what

We’ve got here is Devil’s Vine Mero from South Australia now can I talk about this I mean I don’t know about you but I’m going to restaurants these days and I know times are tougher than you know it’s costing him a lot of money to pay

Staff and things like that but the wine start at $100 and I was thinking to myself my goodness so when I go to Dan Murphy’s and buy this for $12 and it’s a bloody nice wine and it will go brilliantly with this cuz it’s nice and smooth and

Laidback is is that a term for wine it is now anyway enjoy this it’s worth whipping up because it’s pretty simple it look it looks a bit more complicated than this cuz there’s quite a few ingredients but it’s bloody tast tasty guys and the wine is a

Ripper guys to show you support for my channel and to keep in the loop subscribe it’s easy to do and don’t forget it’s free OK day cheers