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Greek
Lamb Tabbouleh in lemon and oregano
This Greek Tabbouleh leans on lemon and oregano to do the heavy lifting. We smoke the Lamb for...
Greek · Side
Prawn Side in garlic and yoghurt
A herby take on Prawn Side, built on garlic and yoghurt and finished the way we like it. Ready in about 1 hr 30 min and easily enough for 4 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the greek yoghurt and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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