Melissa's Galactic Milk Stout Lamb and Haggis Kebabs | Big Drop

Melissa’s Galactic Milk Stout Lamb and Haggis Kebabs

How to make Melissa’s Galactic Milk Stout Lamb and Haggis Kebabs

Ingredients

For the kebab:

  • 400 g (14 oz) minced (ground) lamb (around 20% fat)
  • 200 g (7 oz) haggis, skinned and chopped into 2 cm (3/4 in) cubes
  • 100-120 ml (31⁄2 fl oz/scant 1⁄2 cup) Big Drop Galactic Milk Stout
  • 2 tablespoons ras el hanout
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2–4 tablespoons harissa
  • 2 teaspoons fine sea salt
  • groundnut, grapeseed or other neutral oil

For the quick-pickled swede:

  • 1 tablespoon fine sea salt
  • 11⁄2 teaspoons caster (superfine) sugar
  • 60 ml (3/4 fl oz/generous 1 tablespoon) hot water
  • 70 ml (13/4 fl oz/scant 1/4 cup) white wine vinegar
  • 200 g (7 oz) swede, peeled and cut into 2 cm- (3/4 in-) thick slices

To assemble:

  • Shop-bought flatbread
  • Iceberg lettuce, finely shredded and sauces of choice

Roast garlic and mint yoghurt sauce

5tbsps goat or thick natural yoghurt

Handful of mint leaves

Bulb of roasted garlic (chop top 1cm off the top of a bulb of garlic so the cloves are just exposed, place on a piece of foil big enough to wrap the bulb, sprinkle with a bit of oil and salt, twist close, pop in oven on 180C for about 20-25 minutes until it smells sweet)

Salt

Method

Make your quick pickling liquid.

Peel and cut your swede into slices, place in the pickling liquid and put in the fridge.

Shred your lettuce, set aside (in the fridge if you like, but it doesn’t need to be) and prepare any sauces you’d like to make (additional recipe for the yoghurt sauce I made below)

Next, cut your haggis into small cubes, place in a large mixing bowl, add your lamb, spices, salt and harissa, squidge together with your hands, being careful not to totally break up all the haggis.

Wash your hands, clear your prep away and get ready for the cooking step!

Put your oven on to warm your flatbreads as per the packet instructions.

Put your pan on a medium heat, oil your hands and form the kebabs into your desired size and shape, I like to make mine the size of a decent sausage.

Place in the pan as you go, don’t over crowd the pan, you can always pop the ones that are cooked in the bottom of the oven you’re using to warm your flatbreads or wrap them in foil.

Don’t forget to wash your hands before handling your tongs, or anything else, after you’ve handled the raw meat mixture.

When they are all cooked, pop your flatbreads in the oven, drain your swede and cut it into matchstick sized pieces and assemble your kebabs however you like, or take it all to the table and let everyone do their own.

Roast garlic and mint yoghurt sauce

Squeeze the roast garlic cloves out of the bulb into a small blender, add remaining ingredients, blitz, season to taste.