Loaded lamb doner fries
50 min
*estimate per serving
Spiced lamb sliced thin over crispy chips, with garlic and chilli sauce.
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450g lamb mince
200g Greek yoghurt
150g tomato passata
Other ingredients
1 onion, grated
2 cloves garlic
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1 tsp dried oregano
1 tsp sea salt
800g potatoes, cut into chips
1 tbsp extra virgin olive oil
1 clove garlic, for the sauce
1 tsp chilli flakes
1 tbsp white wine vinegar
1/4 red cabbage, shredded
1 red onion, sliced
small bunch fresh parsley
What to do
- 1
Heat the oven to 220C (200C fan). Toss the chips in the oil. Roast 35 to 40 minutes.
- 2
Squeeze the grated onion dry. Mix with the lamb, garlic, spices and salt. Knead for 2 minutes.
- 3
Press into a loaf tin. Bake 30 minutes with the chips.
- 4
Mix the yoghurt with 1 garlic clove and salt. This is garlic sauce.
- 5
Simmer the passata, chilli and vinegar for 5 minutes. This is chilli sauce.
- 6
Slice the lamb very thin. Crisp it in a hot pan for 1 minute.
- 7
Pile chips in a box. Top with lamb, cabbage, onion, both sauces and parsley.
Tip: Kneading the lamb makes it tight like a kebab shop doner, so you can shave thin slices.
Good to know: Cook lamb until there is no pink inside.