Lamb Kebabs with Chilli Sauce ‘Fakeaway’ Recipe

Directions: How to Make Lamb Kebabs with Chilli Sauce

• Cooking the Lamb
• First, preheat the oven to high heat.
• Then, put the ½ leg of lamb into a roasting dish, and cover with two cups of water.
• Sprinkle the leg of lamb with the cumin, salt, and black pepper, then rub it into the outside of the meat.
• Put the roasting tin into the oven and cook for 30 minutes before removing and turning the lamb before returning to the oven.
• Cook for a further 30 minutes, then turn the lamb again.
• Return the lamb to the oven for a final 20 minutes, then remove from the oven and leave the lamb to rest.
• Check that the lamb is slightly pink inside. If the lamb needs a little longer, cook for a further 10 minutes and then check again.
• After resting, shred the lamb into chunks, ready to serve in the flatbreads.
  
• Making the Chilli Sauce
• You can start making the chilli sauce while the lamb is cooking. Put all the ingredients into an ovenproof dish.
• Then, cook in the oven for approximately 15 minutes, stirring once halfway through.
• Remove from the oven and add the pan juices from the cooked lamb.
• If you have a food processor that is suitable for hot food, blitz the mixture in the food processor before returning to the bowl. Alternatively, blitz the mixture with a hand blender.
• Put the butter and milk in a small pan over low heat on the hob until the milk is warm and the butter is melted.
• How to Make the Flatbreads
• You can also make the flatbreads while the lamb is cooking. Add the flour and salt to a bowl, and make a well in the middle.
• Pour in the warm milk and melted butter, then stir into the flour and salt using your hand until you have a soft dough.
• Cover the bowl with clingfilm until you are ready to use the dough.
• When you are ready to cook the flatbreads, remove the cling film and divide the dough into six or eight pieces, depending on how large you want the flatbreads.
• Roll each piece into a ball, then put one on a floured surface.
• Flour your rolling pin, then roll out the dough, turning over every few rolls, until the dough is approximately 0.3 centimetres thick.
• Repeat this process for all the balls of dough.
• Heat a frying pan or a griddle pan over medium-high heat on the hob.
• Add a flatbread to the pan and cook on the first side until it is getting light brown patches on the underside, which takes approximately two minutes. The flatbread should also start to puff up a little.
• Flip the bread over, and cook for a further two minutes, or until sections are beginning to puff up and both sides have small brown patches.
• Set the cooked flatbread onto a plate, and then repeat the process with the other balls of dough.
• Tip: Covering the plate of flatbreads with a clean tea towel will keep them warm while you are cooking the rest and until you are ready to serve.
• Assembling the Components
  
• Put a flatbread on each plate.
• Spoon some chilli sauce down the middle of the flatbread, then add the lamb.
• Then, top the lamb with some shredded cabbage, shredded lettuce, grated carrot, and thinly sliced red onions.
• Spoon over some extra chilli sauce if you wish, and we also like to add either mayonnaise or yoghurt.
• Repeat with the rest of the ingredients, and your lamb kebabs with chilli sauce are ready to serve.