Fatteh recipe<\/p>\n
By Louise McCrimmon<\/p>\n
Serving instructions Serves 8 |Takes 15 minutes to make, 3\u00bd hours to cook, plus resting |Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars Rating Louise McCrimmon is head chef at the Harvey Nichols’ Second Floor Restaurant and Bar in Bristol. Her sublime layered Lebanese platter is a fantastic way to share food.<\/p>\n
Ingredients<\/p>\n
1 tsp paprika<\/p>\n
2 garlic cloves, finely chopped<\/p>\n
1 tbsp chopped fresh coriander,<\/p>\n
plus extra to garnish<\/p>\n
50g butter, softened<\/p>\n
1 whole lamb shoulder, weighing about 1.75kg<\/p>\n
50g toasted pine nuts, to serve<\/p>\n
For the tomato sauce<\/p>\n
2 garlic cloves, finely sliced<\/p>\n
1 onion, finely sliced<\/p>\n
6 tbsp olive oil<\/p>\n
400g can chopped tomatoes<\/p>\n
1 cinnamon stick<\/p>\n
For the yogurt dressing<\/p>\n
250g Greek yogurt<\/p>\n
1 garlic clove, crushed<\/p>\n
For the pitta toasts<\/p>\n
6 white pitta breads, halved lengthways into 2 ovals and cut into triangles<\/p>\n
25g butter, melted<\/p>\n
For the pilau rice<\/p>\n
25g butter<\/p>\n
1 onion, finely chopped<\/p>\n
250g basmati rice<\/p>\n
400g can chickpeas, drained and rinsed<\/p>\n
1 cinnamon stick<\/p>\n
600ml good vegetable stock<\/p>\n
50g raisins<\/p>\n
Method<\/p>\n
1. Preheat the oven to 140\u00b0C\/fan120\u00b0C\/gas 1. Mix the paprika, garlic and coriander with the butter. Place the lamb in roasting tin, then smear with the butter, before covering with foil and placing in the oven to slowly<\/p>\n