Lamb pancake pockets
6 servings
Prep: 20 mins,
Cooking: 3 hrs 30 mins
Pancakes stuffed with spicy pulled lamb shoulder, creamy spinach, crumbled feta and a peppadew tapenade.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (38)
Lamb
1.5 kg | lamb shoulder — bone-in |
2 tsp | ground cinnamon |
2 tsp | ground cumin |
1 tbsp | dried oregano |
1 | preserved lemon — quartered |
1/2 cup | olive oil |
2 | garlic cloves — crushed |
1 tsp | salt |
1/2 tsp | freshly ground black pepper |
2 | medium red onions — peeled and quartered |
2 cup | red berry juice |
1 cup | dry red wine |
1 cup | lamb stock |
4 tbsp | moskonfyt — or honey |
1/3 cup | dried cranberries |
1/2 cup | fresh mint — finely shredded |
1/2 cup | feta cheese — crumbled |
Spinach
500 g | spinach — roughly chopped |
1 tbsp | olive oil |
1/2 tsp | salt |
1/4 tsp | freshly ground black pepper |
1/2 tsp | ground nutmeg |
250 g | cream cheese |
Peppadew tapenade
1 cup | peppadews — chopped |
1/3 cup | olive oil |
1/3 cup | dates — chopped |
2 tsp | Dijon mustard |
1 tsp | fresh garlic — crushed |
1 tsp | fresh oregano — chopped |
1/2 tsp | salt |
Pancakes
2 cup | flour |
3 | eggs |
1 tsp | baking powder |
1 cup | milk |
2 cup | water |
1/2 cup | oil |
1/2 tsp | salt |
1 tsp | vinegar |
Tap for ingredients