Instructions
For the chilli sauce:
- Add ingredients to a small saucepan, bring to a boil, cover, reduce heat and simmer for about 10 minutes.
For the garlic sauce:
- Add the ingredients to a bowl and mix to combine. This is best left to sit for about 30 minutes for the flavours to develop.
If you want to make this even lower calorie, you can skip the mayo and use all yoghurt, but the mayo just gives it a more creamy taste.
For the Doner:
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- Add to a bowl the ground lamb and seasonings and mix to fully combine. (this can be mix the night before if you prefer).
- Preheat oven to 180c, fan 160c, 350f or gas mark 4
- Place a sheet of foil on a baking tray add the doner mixture and form into a flattened meatloaf shape approx 5×7 inches, then wrap the foil up all around it so that the meat is fully covered.
- Place in the oven and bake for approx 35-40mins, meat should be cooked through.
- Remove from oven and allow to rest for 10 mins.
- Using a sharp carving knife, slice the loaf into thin slices (you want them nice and thin)
- Place back on a tray and place under the grill (broil) at a medium heat for a few minutes until slightly charred on edges.
- Serve with the salad, warmed pitta breads and the garlic and chilli sauce.
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