İskender Kebab

Ingredients

• 600g lamb, thinly sliced (leg or shoulder)
• 1 onion, grated (for the marinade, juice only)
• 1/2 cup plain yogurt, for the marinade
• 1 tsp paprika
• 1/2 tsp black pepper
• salt
• 2 pieces pide bread (or flatbread), cubed
• 3 tbsp tomato paste
• 1 cup tomato passata
• 100g butter
• 1 cup plain yogurt, to serve
• parsley, chopped

Before you cook

• Squeeze the grated onion through a sieve to collect the juice, discarding the pulp.
• Combine the onion juice, yogurt, paprika, pepper and salt in a bowl.
• Add the lamb slices and turn to coat, then marinate for at least 1 hour, or overnight in the fridge.

Steps

1. Heat a large skillet over high heat with a little oil.
2. Sear the marinated lamb in batches, 2 minutes per side, until well charred.
3. Remove the lamb and tent it with foil to rest.
4. Melt half the butter in a saucepan over medium heat.
5. Stir in the tomato paste and cook for 1 minute.
6. Add the passata and simmer for 8 minutes until thickened.
7. Toast the cubed pide in a dry pan until warmed through.
8. Spread the toasted bread cubes across the base of a serving plate.
9. Pile the seared lamb over the bread.
10. Pour the hot tomato sauce over the lamb and bread.
11. Melt the remaining butter in a small pan until it foams.
12. Pour the sizzling butter over the top just before serving.
13. Add a dollop of yogurt to the side of the plate.
14. Scatter with parsley and serve immediately while everything is hot.