Kebab maitabi

While I don't speak Farsi, I have been told on good authority that the word maitabi (the spelling might be a bit off) means pan, so roughly translated kebab maitabi means kebabs cooked in a pan. So to make my version, you need to start with the kebabs. I make mine with lamb mince, and I always make extra and then freeze them individually in freezer bags and stow them away for a time poor day, as they can be also be barbecued, grilled, baked in the oven or cooked in a pan with or without a sauce and can be enjoyed with rice or bread. In fact, my husband loves eating them with garlic yoghurt, combination of salad (lettuce/spinach, onion, tomatoes) and pickled gherkins if available, all wrapped up in pita bread. The salad and yoghurt can be prepared while the kebabs are cooking. So if gluten or dairy are not a problem, this might be something you may want to try.

For every 500 gms of lamb mince, you will need one onion, three cloves of garlic, salt and pepper. I also add one green chilli, but that is completely optional. Finely chop or process the onion, garlic and chilli (if using) and place in a large bowl, add salt and pepper to taste, I use about 1 teaspoon of salt and 1/2 teaspoon of freshly ground pepper. Traditionally a whole egg would also be used, but i find that the kebabs hold their shape well even without it, more so, if you refrigerate them for a bit. Add the meat and mix well/ massage with your hands. Herein lies the key to making good kebabs. Rest the mixture for 15-20 minutes and then mix again and shape into small patties. You should get about 5-6 patties/kebabs depending upon the size of the patties you make. If you are making extra freeze them in freezer bags for a later day. You won't regret it.

To start with, I seal the kebabs in a non stick fry pan. Once both sides are sealed and are slightly coloured, set them aside for later. You can use the same pan and any residual fat from the lamb to make the sauce.

To make the sauce, roughly chop one onion and 2-3 cloves of garlic. If required, add some olive oil
to the pan, allow it to heat slightly and then add the onion and garlic (though not traditional, i also add 1/2 teaspoon of grated ginger). Once the onions are translucent, add one can of chopped tomatoes and season with salt, chilli powder (to taste, keep in mind that the kebabs are already seasoned) and a pinch of turmeric. Add about 1/4 cup of water (red wine can also be used at this point, however, if you are using wine, ensure that you have cooked of the alcohol before adding the kebabs).  Mix well and then add the sealed kebabs. Cover and cook for about 5 minutes and then turn the kebabs over and cook the other side for a further 5 minutes. You can cook them a bit longer if you prefer. Once they are cooked to your liking, turn up the heat to thicken the sauce (if required) and add some chopped parsley and coriander. Serve hot, it can be enjoyed with either rice or bread.

Gluten and dairy free shepherds pie

As the air gets nippier, one tends to crave something warm and comforting... And nothing beats a hot pie straight from the oven in the comfort department. However, being on a gluten free diet, traditional pies with a pastry base or top are out. But I can still enjoy the good old shepherds pie as it is topped with mashed potato and not pastry. I make mine both dairy and gluten free by making an olive oil mash and by omitting the flour traditionally used to thicken the lamb mince sauce. I also add extra vegetables, so that I can get a more balanced meal.

For my version, you will need the following
500 gms of minced lamb
2 onions diced
7-8 cloves of garlic minced
2 large carrots grated
1 cup of corn kernels ( frozen or canned can be used)
1 cup of frozen peas ( you can use fresh if in season but will need to add them earlier in the preparation to increase the cooking time)
2 heaped tablespoons of tomato paste
150 ml of  chicken or vegetable stock
8-10 medium sized potatoes boiled with their skins on
4 -5 tablespoons of extra virgin olive oil.
Salt and pepper to taste
A teaspoon of dried herbs of your choice - I used thyme and fenugreek

Method
In a large frypan, add 1 tablespoon of olive oil along with the minced garlic and diced onion. Cook on a medium flame until the onions are translucent. Add the minced lamb and incorporate it well with the onions to ensure there are no lumps. Add the grated carrots and cook until the meat is browned. Add the tomato paste, followed by the stock and remaining vegetables. Season with salt and pepper and add the dried thyme. I also added dried fenugreek ( it imparts a very distinct flavour and is considered to enhance breast milk supply). Traditionally, flour is aded at this point to thicken the sauce, but by reducing the amount of liquid used in the recipe, I have been able to omit it. Simmer and cook all the ingredients together for a further five minutes. Set aside.

Peel and mash the boiled potatoes. Add olive oil and season with salt and pepper to taste.
Place the lamb mince mixture in a oven proof dish - I usually use a large dish as I want the ratio between the mince and the mash to be pretty similar, however if you like a thiner crust, use a deeper baking dish. Place the mashed potatoes on top of the mince and spread evenly. Drizzle some olive oil. For a extra crispy top you can sprinkle some corn crumbs. Place in a 180c preheated oven for 30 - 40 minutes, or until the top is crispy and golden brown.

I serve it with a side of a simple salad made with tomato, onion, cucumber, salad greens and avocado, seasoned with salt and pepper and dressed with lemon juice and olive oil.

Enjoy!