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Spiced lamb leg with tahini garlic sauce and flatbreads
Fruit and vegetables
3 fat
garlic
cloves, minced
2 tsp ground
coriander
½
lemon
, juice only
4 fat
garlic
cloves, minced
2
red onions
, thinly sliced into half moons
3 large
tomatoes
, sliced into half moons
150g/5½oz long pickled
cucumbers
in brine, sliced lengthways
mixed red and green pickled
chillies
200g/7oz
pomegranate
seeds
4 tbsp chopped fresh flatleaf
parsley
Tins, packets and jars
8 tbsp
tahini
Cooking ingredients
300g/10½oz
self-raising flour
, plus extra if needed
sea salt
2 tsp
paprika
2 tsp ground
cumin
1 tsp
cinnamon
2 tbsp
olive oil
, plus extra for searing
sea salt and freshly ground
black pepper
sea salt
and freshly ground black pepper
Dairy, eggs and chilled
300g/10½oz Greek-style
yoghurt
6 tbsp plain
yoghurt
200g/7oz Greek-style
yoghurt
Meat, fish and poultry
1–1.5kg/2lb 4oz–3lb 5oz
lamb
leg, butterflied and bones removed
Other
1 lemon, juice only
lukewarm water, for thinning the sauce
Back to recipe
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