Ingredients - (serves 3 to 4)
1 pack döner meat
1 x 400g tin chopped tomatoes
1 cup lamb stock
1/2 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 roasted red pepper, drained and finely chopped
1/2 tbsp olive oil
salt and pepper
For rice
1 cup rice
1 tbsp olive oil
1/2 lemon
salt and pepper
For yoghurt
1 cup Greek yoghurt
1/2 lemon
Approximately 2 tbsp fresh finely chopped parsley, you may use more or less depending on taste.
Method -
Lay the döner meat in a single layer in an oven proof dish, drizzle with olive oil and sprinkle with a couple of pinches of chopped parsley. Place in a preheated oven at 180c and leave to cook until the tomato sauce and yoghurt are read. Check the döner meat now and again and mix around to allow the meat to heat evenly.
Half fill a medium saucepan with cold and water a good 2tsps salt, bring to the boil, then add the rice and bring to the boil, then reduce the heat and cook until the rice just becomes tender. Take off the heat and drain in a colander. Return the rice to the saucepan, add the olive oil, juice of 1/2 lemon, 1tsp chopped parsley, mix together well and keep warm. Taste the rice to make sure it is seasoned enough and add more parsley if you want.
In a frying pan, heat 1/2 tbsp olive oil in a frying pan and gently fry the onion and garlic, until softened but not brown. Add the chopped roasted red pepper, chopped tomatoes, lamb stock, 2 tsp chopped parsley, season with salt and pepper, bring to a gentle boil, turn down and simmer, until the liquid reduces. Taste the sauce to make sure it is seasoned enough and add more parsley if you want. If you want a smoother sauce, blend in a blender or use a hand blender until the sauce is as smooth as you want.
Place the Greek yoghurt in a bowl, add 1tsp chopped parsley, juice of 1/2 lemon and a pinch of salt. Mix together well. Taste the yoghurt to make sure it is seasoned enough and add more parsley if you want.
To serve, place a bed of rice on each plate, lay some slices of döner meat on the rice and spoon over some of the tomato sauce. Serve the yoghurt on the side.
