For the meat
450g Lamb/chicken, cut into inch cubes (the lamb can be neck, shoulder or leg, the chicken breast or thigh)
1-2 tbps natural yoghurt
1 tbps Harissa
Juice from half a lemon
1tbps olive oil
Crushed clove of garlic
1x red pepper roughly chopped (other colours also fine)
1x onion, roughly chopped
2x garlic cloves, sliced
2x tbps sunflower oil
For the warm Aubergine salad
2 x medium aubergines, in 1cm slices
1x onion, sliced
3x tbps pomegranate molasses (can substitute with lemon juice)
1x tbps honey
1xtsp coriander seeds (powder is fine)
2xtbsp olive oil
Salt & pepper
Handful Pomegranate seeds
50g Feta cheese, crumbled
Handful chopped coriander
For the carrot & cabbage salad
1x grated carrot
Quarter of cabbage (red, white or sweetheart), thinly sliced
Juice from half a lemon
1x tsp caraway seeds
1x tbps olive oil
For the tomato & onion salad
250g fresh tomatoes, roughly chopped
Quarter onion, finely chopped
1x clove of garlic
1x fresh chilli (optional)
1xTbps olive oil
1x tbps red wine vinegar
Salt & pepper
Serve with flatbreads or pittas and yoghurt garlic dip
Method
Marinate your meat in the harissa, yoghurt, lemon juice, garlic & oil. The longer you marinate, the better, but a couple of hours works.
Once you're ready to cook, heat the 2 tbps olive oil in a large pan on a medium heat for a couple of minutes, then add the onion & aubergine.
Mix the molasses, honey & coriander seeds together in a bowl and add to the aubergine & onion. Put a lid on and reduce to a low heat.
Heat some sunflower oil in a large pan on a high heat for a couple of minutes, then add the marinated meat.
Once the meat has some colour on it, add the roughly chopped pepper, onions & sliced garlic, then turn down to a low heat.
Whilst the aubergine & shish dishes are cooking, the salads can be made.
Add all the ingredients for the carrot & cabbage salad in one bowl and mix thoroughly.
Mix all the ingredients for the tomato & onion salad in another bowl.
If you have time, make the garlic yoghurt dip from the tikka cook-a-long.
The aubergines should now be soft and squishy, so remove from the heat, put in a separate bowl and sprinkle in the feta, pomegranate seeds and the coriander.
Serve the meat on a plate with some flatbreads or pittas and help yourself to the salads!
If you've cooked lamb, a chianti or barolo goes well. With the chicken, I'd drink one of a Pinot Noir for red or chardonnay, Riesling or Sauvignon Blanc for white.
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