Let’s start with yogurt and go on to our tomato sauce. So for the yogurt we will put our desired quantity in a bowl and beat it until its smooth, if you think that the yogurt is too dry and not at the correct consistency you can add a few drops of milk to give it that correct consistency. Once the yogurt is smooth and silky we add the garlic and salt to it and give it a taste. If it lacks garlic or salt we can adjust the seasoning. Leave it aside while we prepare the tomato sauce.
For the tomato sauce, finely chop the shallots, in a pan add the butter and sweat the onions on a low flame. While the onions are sweating keep on giving it a stir while chopping the tomatoes. Add the tomatoes to the pan and cover the pan and let the tomatoes dissolve on a medium heat. It should not be too thick or to thin the best way to check the tomato sauces consistency is to stir it and see the back of your spoon run your finger through the middle of the spoon if the tomato sauce is dripping once you tilt the spoon that means you need to reduce the sauce a little more. I would recommend to season at end because if we season in the beginning it might get too salty when the water evaporates. Once the sauce is ready season with some salt, black pepper, red chili flakes (pul biber), a pinch of cumin if you want to.
Now that everything is almost complete lets prepare our butter sauce. In a pan add butter on a medium heat and let it melt. Once the butter has melted it will soon start to foam as the heat starts to increase, during this stage add half a teaspoon of each ingredients mentioned about except the cumin add half a pinch of cumin to it. When the butter is foaming it’s a very crucial state therefore be careful not to burn the butter as soon as the foam starts to disappear that means the butter is ready to be poured on top so keep it aside.
Now that all our ingredients are prepared all we need to do is take the meat out of the freezer and carve it with a very sharp knife in order to make this process a bit easy it’s better to take the meat out about 45 mins before you start to carve the meat. Take those carvings add them to the pan and fry them off. While the meat is frying in the pan toast the pita bread in a dry pan and add a spoon or two of the butter sauce to it (optional)
Now that we have all the condiments ready it is time to layer, plate up and enjoy our meal so start by placing the pita bread at the base of the dish, next add the tomato sauce on top of it. Add the fried meat on top with a scoop of our garlic yogurt on the side. To give it the restaurant feel you can add a grilled green chili and petal of grilled tomato on the side. Heat the butter again and pour about 2-3 tablespoons of the butter sauce on the lamb. Our dish is not ready to satisfy our hungry little stomachs. Afiyet olsun.
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A fun person who loves to cook. Love exploring new places. Always up for a few drinks with good company