Lamb Fatteh is a Middle Eastern delicacy that combines succulent lamb with nutritious chickpeas. If you’re a fan of this cuisine and searching for a hearty and flavourful meal, then this Lamb Fatteh recipe is perfect for you. This dish is easy to prepare and can be served as a starter or as a main course. The combination of crispy fried bread, chickpeas, and tender lamb will tantalize your taste buds and leave you craving more. For vegetarians, there is a popular variation of this dish that features chickpeas only, which you can find in our Vegetarian Chickpea Fatteh recipe. However, if you’re feeling a little adventurous, I’ve recently gotten creative in the kitchen and have turned this authentic dish into a refreshing salad called Eggplant and Potato Fatteh Salad. It’s so fresh, crispy, and still comforting, perfect for a warm summer day or as a lighter option.
Whether you want to serve it individually or on a large platter to share with friends and family, Lamb Fatteh is an excellent choice for any occasion. So, let’s get started with this mouth-watering recipe!
Step 1.
Crush together the garlic and pepper until somewhat smooth.
In a pot, combine the drained chickpeas and half of the crushed garlic and pepper paste. Add 2 cups of water and bring to a boil. Reduce heat to low and simmer for 25 minutes or until the chickpeas are soft. Drain and set aside.
Step 2.
Deep fry the bread squares in hot oil until golden brown. Drain on paper towels and set aside.
Alternatively shallow fry the bread.
Step 3.
To make the yogurt sauce, combine the remaining crushed garlic and pepper paste, Greek-style yogurt, tahini, salt, and water in a bowl. Mix until smooth and set aside.
Step 4.
In a frying pan, heat 2 tablespoons of olive oil and 3 tablespoons of ghee. Add the lamb mince and season with salt and pepper. Cook until browned and cooked through.
To assemble, layer the crispy bread on a serving platter. Top with the drained chickpeas (reserving a handful for garnishing) and then the cooked lamb (reserving 1-2 tablespoons for garnishing). Pour the yogurt mixture over the top and spread evenly.
Garnish with the reserved chickpeas, and reserved lamb.
Heat the extra ghee with fry pine nuts until golden in colour. Drizzle over the fatteh and sprinkle with chopped parsley.
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