Slow Braised Lamb With Pea Hummus and Velvet Cloud Sheep Yogurt Flatbreads

Chef Martin O Donnell previously of the Twelve Hotel in Barna Galway is soon to open his own restaurant Blackrock Cottage in Galway, he has always been a strong supporter of ours, and last week cooked this delicious lamb dish on TV 3 using flat breads made with our sheep's yogurt.

Ingredients for the braised lamb

500g lamb belly, shoulder ok if unavailable diced up small

1 onion

2 cloves garlic

Half fennel sliced thin

½ aubergine diced up small

½ tube tomato puree

1 400ml can of chopped tomato

Tbsp. ground cumin, coriander, ginger, smoked paprika

Sea salt and pepper

Tbsp. oil



  1. In a medium size pot, sweat off the sliced onion and garlic on a medium heat and add the fennel.
  2. Add in the lamb mince and brown it off for 5 minutes stirring regular, add in the spices, aubergine and give it a good stir.
  3. Add in the tomato puree and cook for 3 minutes then add in the chopped tomatoes. Season with a pinch of salt and pepper
  4. Allow to simmer on a slow heat for approx. an hour until the lamb is melt in the mouth tender.

  For the sheep yogurt flatbreads:

(Makes approx. 6 flat breads.  Serves 2)



420g plain flour

400g sheep’s natural yoghurt

Tsp baking powder

Tbsp. dry cumin powder

Pinch salt



  1. Combine all the ingredients in a large bowl until it comes together in a ball, and divide into 6 balls
  2. Then dust the table and roll out each 1 to about 3 mm each
  3. Cook on a dry frying pan, medium heat and turn once golden approx. 3 minutes each side.


For the Pea Hummus:


400g can of chickpea drained

300g frozen peas, defrosted

150ml good quality olive oil or rapeseed oil

3 clove garlic

Squeeze lemon

4 tbsp. tahini paste



  1. In a food blender, blend the peas until smooth and then add the chickpeas and continue blending
  2. Add the garlic and tahini and squeeze of lemon. Then add the oil. If the hummus is a little thick add a splash of water to thin out
  3. Season with a pinch of salt and pepper.


To plate:

  1. Spoon a large spoon of the hummus onto the bowl, and make a well in it, and then spoon over some braised lamb into the well...
  2. Sprinkle over some shop bought crispy onion and sprinkle some wasabi sesame seeds...
  3. Finish off with a little baby herbs and serve the flat breads warm on the side.

 Braised Lamb With Velvet Cloud Sheep Yogurt Flat Breads

Back to blog

Leave a comment

1 of 3