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Winter Lamb Adana Kebab
Winter Lamb Adana Kebab
Middle Eastern
Main
Over 2 hours
Lamb
Difficult
Serves
4

A deeply comforting dish, warm and indulgent with spice and rich lamb meat. This is a great example of taking a classic dish from a traditional cuisine and adapting it to use local, seasonal produce. Use the best quality lamb mince you can get, ideally at least 20% fat for maximum flavour. Pul bieber is Turkish spice made from dried spicy red peppers.

Recipe courtesy of
Ingredients
  • 800g lamb mince
  • 5g ground cumin
  • 2g pul bieber (substitute 1g cayenne pepper if unavailable)
  • 2g sumac
  • 30g white onion, finely diced
  • 5g thyme leaves
  • 5g parley, chopped
  • 1 clove garlic, peeled and finely grated
  • 10g light soy sauce
  • 1 red onion
  • 100ml white wine vinegar
  • 10g caster sugar
  • 100g mayonnaise, ideally homemade
  • 10g mild curry powder
  • 3 units parsnip
  • 500ml whole milk
  • 25g butter
  • 4 flatbreads
  • Salt
  • Vegetable oil, preferably rapeseed
Method
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Method
  1. Spice the lamb by mixing through the cumin, biber, sumaq, onion, garlic, parsley, thyme, and soy sauce thoroughly. Divide the spiced lamb into four equal balls and shape into sausages roughly the length of your flatbread. Push a skewer through the middle of each and compress them a little onto the skewers.
  2. Peel and quarter the red onion. Halve the quarters widthways and separate the onion layers into "petals". Bring the vinegar and caster sugar to the boil and dissolve the sugar competely. Pour this hot pickle liquor over the onion petals in a small container and allow them to steep for at least 10 minutes.
  3. Mix half of the curry powder with the mayo
  4. Peel the parsnips of their outer layer and discard, before continuing to peel the parsnips down to their cores until you have a pile of long ribbons (n.b. do not discard the cores). Heat the vegetable oil to 160C and fry the ribbons for 4-5 minutes until golden and crispy. You can buy ready-made parsnip crisps if you prefer.
  5. Slice the leftover parsnip cores into rough cubes, add the remaining curry powder and fry in the butter over a medium heat for 7-8 minutes until caramelised on the otuside. Add the milk and cook on a low heat until the parsnip is soft. Drain the softened parsnip, reserving the milk, and blitz in a food processor using some of the milk and to loosen, until you have a velverty thick, smooth puree. Season to taste.
  6. Season and cook the lamb skewers on a barbecue, turning often, until cooked through but still a little pink in the middle (n.b. this can be done in a griddle pan instead if you do not have a barbecue).
  7. When ready to serve, warm the flatbreads and parsnip puree. Spread a spoonful of puree in a line down the middle of each flatbread and place the lamb on top. Scatter over a few pickled onion petals, squeeze over some curry mayo and top with a generous handful of parsnip crisps.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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