We had a similar dish at a restaurant in Wanchai, Hong Kong (on Moon Street), called Apollo and Artemis, known to be the best Greek-style taverna in Hong Kong. We’re best to live in a hotpot culture, where thin cuts of meat are readily available. Here, a pack of hotpot lamb shoulder (around 400g) sells for HKD40 only, or around HK100 per kg.
Serves 2
Time: đź•°đź•°
Effort: đź’Şđź’Ş
Ingredients:
2 pita bread
150g hotpot lamb
100g Greek yoghurt
1 cucumber
3 garlic cloves
Juice of half a lemon
Salt and pepper
Dill (fresh, if possible)
Olive oil
Method:
1. Grate the cucumber using the largest hole on the grater
2. Season with a teaspoon of salt and let it sit for 15 minutes
3. Remove as much water from the cucumber as possible either by straining through muslin cloth or by pressing against a fine sieve
4. Finely chop 2 garlic cloves
5. Mix together the yoghurt, the garlic, the cucumber, the lemon juice and the dill
6. Add salt and pepper to taste; this is your tzatziki
7. Add a glug of olive oil to a frying pan and bring up the heat
8. Add the remaining garlic clove to the pan
9. Add lamb to the pan and fry on high heat until fragrant
10. Remove garlic from pan
10. Add a generous bunch of dill to the lamb
11. Season with salt and pepper
12. Transfer lamb to a heat-proof dish
13. Char the lamb further with handheld torch; set aside
14. Use the pita to mop up the remaining oil and lamb fat in the pan
15. Return pita to the same pan and toast one by one until brown on both sides and warmed through
16. To serve, add a generous amount of tzatziki onto each pita
17. Add the lamb
18. Roll in tin foil and serve as a warm wrap
Nat & E Homecooking 