Lamb And Snow Peas Stir Fry

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- Ham
Cuisine: Turkish
Difficulty: Medium

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Prep Time

20 Mins
Cook Time

35 Mins
Serving

4
View

1 951

The doner is a Turkish creation of meat, often lamb, but not necessarily so, that is seasoned, stacked in a cone shape, and cooked slowly on a vertical rotisserie. As the outer layers of the meat cooks, it’s shaved off and served in a pita or other flatbread with vegetables and sauce. Doner is the « mother, » as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.

Although the sliced meat can be served on a platter with rice and cooked vegetables, it’s most popular as a sandwich eaten as fast street food. You might find tomatoes, lettuce, cucumbers, red onion, cucumbers, or pickles inside the pita, and the sauce might be Greek yogurt-based tzatziki or Middle Eastern tahini.
Making an authentic doner kebab at home can be a bit tricky although still possible if you have the set up for a slow cooking vertical rotating spit. For most home kitchens, however, some improvisation will be required. But the flavors and spices will be easier to recreate than the exact shape. You can form ground lamb into balls and thread them on skewers, but the easiest way to get the sliced look of a street doner kebab is to make a sort of meatloaf.

Ingredients

4 Garlic

1 cumin

1 paprika

1/4 black pepper

1/2 English cucumber

1 piece Lambi Raat

Nutrition

Daily Value*

Total Fat: 45.8g 32%
Chlosterols: 224mg 75%
Sodium: 149mg 44%
Iron: 5 mg 30%
Water : 150ml 3%

Directions

Step 1

Rinse and blot the lemon. With a vegetable peeler, remove the zest, scrape off the bitter white skin on the back, scald and finely chop. Squeeze the fruit.

Step 2

Peel the carrots and cut them into small pieces. Clean the spring onions and slightly shorten the stems. Cut them in half in height.

Step 3

In a pressure cooker, fry the lamb cut into large cubes with the oil and butter over high heat. Add the carrots, onions, bouquet garni, lemon juice and 20 cl water. Add salt and pepper. Close tightly and cook for 20 minutes.

Step 4

Remove the clove of garlic and chop it very finely. Mix it with the chopped flat-leaf parsley and the chopped lemon zest.

Step 5

Flake the snow peas, put them in the casserole as soon as the meat is cooked and leave to cook for 3 minutes without covering. Serve hot, sprinkled with the lemon, garlic and parsley mixture.