İskender Kebap (Sliced Lamb over Pide with Tomato Sauce and Yoghurt)
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Ingredients
- 500 g lamb shoulder steaks
- 280 g ready-made pizza dough
- 400 g tinned chopped tomatoes
- 1 tbsp tomato purée
- 40 g unsalted butter
- 200 g natural yoghurt
- 1 garlic cloves
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 678 kcal
- Protein
- 32.2 g
- Carbohydrate
- 41 g
- of which sugars
- 9 g
- Fat
- 42 g
- of which saturates
- 19.6 g
- Fibre
- 2.9 g
- Salt
- 1.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 220C (200C fan, gas 7). Roll the pizza dough out thinly and bake on a tray for 8-10 minutes until puffed and golden; cut into pieces and spread over a serving platter.
- 2
Meanwhile, simmer the tinned chopped tomatoes and tomato purée in a small pan for 10 minutes until thickened, to make the sauce.
- 3
Crush the garlic clove into the natural yoghurt and season; set aside.
- 4
Heat the olive oil in a frying pan and cook the lamb shoulder steaks, thinly sliced, for 6-8 minutes over a high heat until browned and cooked through with no pink remaining.
- 5
Pile the hot lamb over the baked pide pieces and spoon over the tomato sauce. Melt the butter in the frying pan until foaming and drizzle it over the top.
- 6
Serve with the garlic yoghurt spooned alongside.
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