An aromatic spice mix used in Ethiopian and Eritrean cooking, berbere sings when paired with chicken and rich meats such as lamb or duck.
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Preheat the oven to 200°C, gas mark 6, and line a baking tray with foil. In a large bowl, mix the berbere with 1 tbsp yogurt. Add the lamb, coat well, cover and chill.
Put the aubergine on the prepared baking tray with ½ tbsp oil and bake for 10 minutes. Add the peppers, shallots, mint, ½ tbsp oil and a pinch of salt. Mix together, then return to the oven for 15 minutes.
Meanwhile, heat the remaining 1 tbsp oil in a frying pan and cook the marinated lamb for 10-14 minutes, turning halfway, until done to your liking. (Ensure all surfaces are browned.) Mix 125g yogurt with the chopped coriander, lime zest and garlic; season. Warm the flatbreads through in the oven for 2 minutes. Serve topped with the lamb, veg, coriander yogurt, reserved coriander and a drizzle more oil.
Typical values per serving when made using specific products in recipe
Energy | 3,209kJ/ 768kcals |
|---|---|
Fat | 40g |
Saturated Fat | 12g |
Carbohydrates | 60g |
Sugars | 18g |
Fibre | 10g |
Protein | 38g |
Salt | 2.1g |
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