Egyptian · Lunch, Dinner
Fattah with lamb
Crisp bread and rice layered with braised lamb and garlicky vinegar yogurt.
- Calories
- 573 kcal
- Protein
- 32 g
- Carbs
- 70 g
- Fat
- 18 g
- Prep
- 15 min
- Cook
- 40 min
Per serving, for one person.
Contains: dairy, gluten.
Ingredients
- 100 g Lamb leg (lean)
- 1 pita Pita bread
- 100 g Plain yogurt (curd)
- 1 clove Garlic
- ¼ tbsp Vinegar
- 40 g Basmati rice
- ½ tbsp Olive oil
- ¼ tsp Salt
Method
- Brown the lamb in the oil for 5 minutes, then add 300ml water; cover and simmer for 30 minutes until tender, keeping the broth.
- Toast the pita until crisp and tear into pieces. Cook the rice according to the packet.
- Mix the yogurt with the crushed garlic, vinegar and a few spoonfuls of the lamb broth.
- Layer the toasted bread, then rice, then lamb in a bowl, and spoon over the garlic yogurt sauce.