John Myers
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Ingredients
Lamb skewers with naan bread
Naan bread
- 300 g Diinkel flour 630
- 5 g Yeast, fresh
- 1 tsp Raw cane sugar
- 50 g Soy yoghurt (Alpro - natural)
- 0,5 tsp Sea salt
- 100 ml Water, lukewarm
Lamb skewers
- 500 g Minced lamb (Turkish butcher)
- 1 Shallot
- 1,5 tbsp Yellow curry paste
- 0,25 bunch Coriander, fresh
Yogurt dip
- 2,3 stem Mint
- 1 Clove of garlic, smoked
- Salt to taste
- Wild salad with edible flowers
Instructions
Naan bread
- Put the spelled flour, yeast, raw cane sugar, soy yoghurt, sea salt and the lukewarm water in a food processor. Mix for 10 minutes to form a smooth dough. Then cover and place in a warm place, let rise for 30 minutes.
- Then take out the proofed dough and divide it into five or six pieces, roll out into flat cakes. Let a non-stick pan get hot and add the flatbread. Bake on high heat for 2 minutes on each side. Then brush with oil and keep warm.
Lamb skewers
- First, preheat the oven to 200 degrees circulating air or 220 degrees top / bottom heat. Take a bowl and add the minced lamb. Peel the shallot in a lightning chopper, chop. Add yellow curry paste, freshly chopped coriander and mix everything together.
- Then shape small meatballs out of the minced meat, place them on wooden skewers and roll on them in an elongated manner. Got a total of 20 pieces and then put them on a baking sheet that was lined with paper. Then put them in the preheated oven and bake for about 15 minutes until they are cooked through.
Yogurt dip
- Pour Turkish yoghurt into a small, tall bowl. Chop the mint, peel the clove of garlic and add pressed. Stir in salt to taste. Then let something go through.
Serving
- Take one or more flat plates and place the naan bread on top. Garnish with the cleaned wild lettuce and the edible flowers. Put lamb skewers on top to taste as you like. Put the yoghurt dip in an extra dip bowl and place on the flat plate next to it. Serve immediately! * Link: Yellow curry paste
