Everyone likes a dirty kebab once in a while, don’t they? Yes, you do. Don’t tell fibs! We’ve all done it. Apart from not knowing entirely what is in those strange ribbons of ‘meat’, it’s actually not all that unhealthy. The lamb is cooked on a spit so a lot of the fat drips away. Then there’s plenty of salad and a pitta bread. That’s not too bad is it?! As long as you don’t coat the entire thing in an inch of mayo or burger sauce (ahem … guilty!), it’s fairly nutritious compared with a lot of takeaway options. But is it possible to do it better at home?
I found this recipe on one of the Facebook slow cooker forums that I belong to. I’ve made meatloaf before with beef mince. It was ok but didn’t have as much flavour as I hoped, despite adding a ton of spices. Lamb is naturally a more flavoursome meat, so I thought I’d give this a go and see how it comes out. I considered adding an egg to help bind it, or perhaps some tomato puree for extra flavour. But in the end I stuck to the original recipe and it was pretty good! The kids enjoyed it and Husband was particularly impressed. The flavour is very close to the real thing but the texture is juicier and not as dried out.
500g lean lamb mince
1 tsp dried oregano
1/2 tsp dried mixed herbs
1 tsp dried garlic
1/2 tsp cayenne or chilli powder
1/2 tsp black pepper
1 tsp salt (optional)
1 stock cube
Combine all the ingredients and form into a meatloaf.
Put an inch of water in the bottom of the slow cooker and cover the bottom with balls on scrunched up tin foil. This will keep the meat off the bottom of the crock pot and help the steam to circulate.
Wrap the meatloaf in foil and place on top of the foil balls. Cook on high for 3 to 4 hours, or on low for 5 to 7 hours.
Admittedly it doesn’t look the best when you unwrap the foil. A bit haggis-y in appearance.
Slice it as thinly as you can manage.
I served it tucked into a warm wholemeal pitta bread, with a salad of lettuce, cucumber and white cabbage.