Spiced Lamb and Scotch Bonnet Yoghurt Tart

Spiced Lamb and Scotch Bonnet Yoghurt Tart

It’s December and everything is festive and extremely cold, so it’s time to get the winter clothes and every comfy blanket possible and have a slice of this cockle warming tart. I saw this recipe in a cooking magazine and thought it was all too bland so remixed it and made it winter beating using scotch bonnet, curry powder, succulent lamb leg steaks, sweet pomegranate, nutty tahini all on flaky puff pastry then topped with fresh pomegranate and rocket giving it that real festive look.

Servings: 4 or more
Prep Time: 20 minutes
Cook Time: 25 minutes
Skill level: 25 minutes
Heat level: Hot


Shop bought puff pastry sheet
1 egg, lightly beaten
250g lactose free Greek yogurt
1 tsp curry powder
1/2 tsp allspice
2 tbsp of Tahini, I’ve used Belazu Authentic Tahini
1/2 lemon juiced
Salt and pepper to taste
Two Lamb leg steaks from butcher or supermarket roughly 250g (Blitz or finely chop to mix into yogurt)
1 spring onion
1 shallot
Thumb of ginger skin off
1 scotch bonnet, deseeded
Large garlic clove crushed
10g coriander
10g fresh dill
10g of mint, leaves only Garnish:
1 pomegranate deseeded
A Handful of rocket
Pomegranate molasses


Get the oven preheated to 200°C, gas mark 6.

1: Unless you are a pastry master buy ready made puff ; get it onto a baking tray and using a sharp knife score a border being careful not to cut too deep and then lightly brush the whole pastry with the beaten egg. Bake for 20-25 minutes or until golden and puffed. Using your hand or a spatula gently flatten the scored centre of the tart.
2: Meanwhile, blitz your herbs, scotch bonnet and seasoning transfer to a small bowl and whisk together with the yogurt, tahini and 1/2 the lemon, zest and juice; season and pop in the fridge for later.

3: Season your lamb with some of the yoghurt mix. Just enough to coat it and get a frying pan on a med/high heat.
4: Depending on thickness, cook the steaks fat side first to render down adding flavour and fat into the pan. Add a little oil if needed then cook for 2-3 minutes on each side until browned and light pink in the centre, I had thick steaks and popped in the oven for an extra 10 minutes. Cover and rest for 5 minutes, once rested slice thinly cover and keep warm ready for the next stage.
5: Spread the yogurt mixture over the centre of your pastry, Top with the sliced lamb, pomegranate, a handful of rocket and then drizzle with your pomegranate molasses it as easy as that. Serve and eat immediately as best served hot, although I found out the next day it was also delicious cold. It could also be cut down into smaller sections and used as little appetisers at your next party or dinner hot or cold.

Rum Pairings

I’m sure by now you’re blessed with a fine array of craft and spiced rums to pair with this spicy dish.

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David Scotland

Ever since I was a child I have felt at home in the kitchen it has been an important part of my life and is an important part of Caribbean family life's. For generations and for people from all corners of the world it is a source of socialising and bonding with family and friends, It is never just about great flavour and food though but also great memories, music, friendship, love, laughter and culture... it all gets cooked up.

You don't need to be the best cook in the world to feel good in the kitchen. I've created and used recipes and ingredients that are accessible enough you can re-create them at home with minimal fuss and maximum flavour whilst creating your own memories as you do.

David Scotland