İskender kebab

Ingredients

Quantities for 4 servings.

• 700 g Lamb, thinly sliced
• 400 g Pide flatbread
• 400 ml Tomato passata
• 120 g Butter
• 300 ml Thick yoghurt
• 1 piece Onion
• 3 clove Garlic
• 1 tbsp Red pepper paste
• 1 tsp Oregano
• 2 piece Green peppers, to serve
• 40 ml Vegetable oil
• to taste Salt and pepper

Method

1. Slice the lamb very thin, season it and leave it twenty minutes.
2. Fry the onion and garlic in oil, add the pepper paste and warm it a minute.
3. Add the passata and oregano and cook the sauce fifteen minutes to thicken it.
4. Cut the pide into cubes and dry them in the oven at 180 °C for eight minutes.
5. Sear the lamb slices over a very high flame in batches, a minute and a half each.
6. Spread the bread on the plates, spoon over some of the sauce, then the meat and the rest of the sauce.
7. Melt the butter until it sizzles and pour it over the meat. Put the yoghurt at the side and serve with fried peppers.