Broad bean smash with lamb shawarma
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Ingredients
- 600g lamb neck fillets
- warmed flatbreads, to serve (optional)
MARINADE
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 2 cardamom pods
- a small bunch coriander, finely chopped
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 tsp mild chilli powder
- 2 cloves garlic, crushed
- 1 lemon, zested and juiced
- 2 tbsp olive oil
FETA CREAM
- 100g feta, crumbled
- 100ml natural yogurt
- a small handful dill, chopped
BROAD BEAN SMASH
- 2 tbsp olive oil
- 1 clove garlic, crushed
- 300g broad beans, double podded (start with 500g of podded)
- a handful mint, chopped, plus a few leaves to serve
- a handful dill, chopped, plus a few leaves to serve
Method
- STEP 1
To make the marinade, heat a small frying pan and toast the cumin seeds, coriander seeds, fennel seeds and cardamom pods for a few minutes until fragrant. Cool, then grind to a powder in a spice grinder or using a pestle and mortar. Mix in a bowl with the other marinade ingredients and season. Put the lamb neck fillets in a baking dish, pour over the marinade and leave in the fridge for at least 4 hours (or overnight, if you like).
- STEP 2
To make the feta cream put the feta, yogurt and dill in a small food processor. Whizz until smooth, then tip into a bowl.
- STEP 3
Take the lamb out of the fridge about an hour before you want to cook it. Heat the oven to 160C/fan 140C/gas 3. Cover the baking dish with a double layer of foil and cook for 2½-2¾ hours or until the lamb is crusted and golden. Take out and rest while you make the broad bean smash.
- STEP 4
To make the smash, heat the olive oil in a pan. Cook the garlic for 3-4 minutes or until fragrant, then tip in the broad beans. Stir until well coated, then season. Use a masher to roughly crush most, but not all, of the beans. Season and stir in the chopped mint and dill.
- STEP 5
Divide the smash between plates. Pull the lamb neck into chunks and toss in any cooking juices, then pile on top of the beans. Sprinkle with more dill and mint leaves, then serve with the feta cream and warm flatbreads, if you like.
