Description
There are loud flavours here, with the spice-encrusted meat, garlic-scented yoghurt and the hot smokiness of ground paprika.
Ingredients
1 tsp coriander seeds
1 tsp cumin seeds
6 black peppercorns
3 cloves garlic
3 tbsp olive oil
whole fillet of lamb
salt
For the yoghurt dressing
small bunch of coriander leaves, finely chopped
a few sprigs of mint, leaves finely chopped
6 tbsp thick yoghurt
2 small cloves garlic, finely chopped
To serve
4 handfuls rocket or watercress
a few whole mint leaves
1 lemon, juice only
4 warmed flatbreads
a little hot smoked paprika
Method
Grind the coriander, cumin and black peppercorns to a rough powder with a pestle and mortar. Peel the garlic and mash it into the spices with the olive oil. Rub this paste all over the lamb fillet and set aside for an hour or two.
Make the yoghurt dressing by pulling the leaves from the herbs and chopping them finely. Stir them into the yoghurt. Peel and finely chop the garlic and mix it in. Cover tightly and keep refrigerated till the kebabs are ready.
Get the grill, barbecue or a ridged cast-iron grill pan hot. Season the lamb with salt, lay it on the grill and leave to brown nicely - a matter of five or six minutes. Turn and cook till the other side, too, is crusty and the inside a rosy pink. Set aside for a full five minutes to rest.
Toss the rocket or watercress and whole mint leaves with lemon juice. Slice the lamb thickly, then place two or three slices on a piece of warm flatbread, together with a handful of salad and a large spoonful of yoghurt. Dust with a shake of paprika and roll up.
