Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Turkish style lamb bake recipe

1 rating

Ingredients

of the reference intake
Carbohydrate 34.4g Protein 49.9g Fibre 4.5g

Heat oven to 160°C/140°C fan/gas 3. Heat half the oil in a small, deep casserole dish brown the lamb all over really well. Remove from the pan and add the remaining oil then fry the onions and garlic until starting to colour and soften.
Tip in the paprika and chilli and fry for a further minute. Add the tomatoes and 200ml water. Stir in the sugar and vinegar with some seasoning then nestle the lamb into the pot and cook in the oven for 1 1/2 hours. Meanwhile, toast the pitta and cut into random pieces. Remove the lamb from the oven, take out the shanks and put on a plate to cool for a few minutes. Take the meat off the bone and cut into chunks.
To assemble the bake, remove half the sauce then mix half the meat into the remaining sauce, scatter over half the pita and dot over half the yogurt then repeat. Return the dish to the oven without the lid and cook for a further 30 minutes, or until bubbling. Serve with a big green salad.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.