Makhani spiced lamb, cracked wheat salad and khobez

Name: Makhani spiced lamb, cracked wheat salad and khobez
Yield: 10
Ingredients: 0.98kg Shoulder of lamb; 500.0ml Water; 250.0g Knorr Professional Patak's Tikka Masala Paste 1.1kg; 175.0g Bulgur wheat; 50.0g Flat leaf Parsley; 15.0g Coriander; 80.0g Tomatoes; 80.0g Cucumber; 3.0g Lemon zest; 20.0ml Olive oil; 800.0g Khobez; 200.0g Pomegranate (seeds only); 220.0g Greek yogurt

Makhani spiced lamb, cracked wheat salad and khobez – recipe

A makhani spiced lamb sandwich served in an Arabic khobez bread along with a tabouleh salad and pomegranate seeds.

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For the makhani spiced lamb:

Shoulder of lamb 0.98 kg
Water 500.0 ml
Knorr Professional Patak's Tikka Masala Paste 1.1kg 250.0 g

Knorr Professional Patak's Tikka Masala Paste 1.1kg

Product Specification

For the tabouleh salad:

Bulgur wheat 175.0 g
Flat leaf Parsley 50.0 g
Coriander 15.0 g
Tomatoes 80.0 g
Cucumber 80.0 g
Lemon zest 3.0 g
Olive oil 20.0 ml

To serve:

Khobez 800.0 g
Pomegranate (seeds only) 200.0 g
Greek yogurt 220.0 g

Main courses

Lamb

Contract Catering

Pub Food

Indian

A makhani spiced lamb sandwich served in an Arabic khobez bread along with a tabouleh salad and pomegranate seeds.

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Preparation

For the makhani spiced lamb:
- Place the lamb shoulder into a deep tray.
- Rub on the KNORR Patak'sTikka MasalaPaste.
- Pour the water into the base of the tray.
- Cover the lamb with a sheet of greaseproof paper and then cover again with foil.
- Cook at 140c for 4-5 hours or until the meat is falling from the bone.
- Remove the meat from the oven and take out of the tray.
- Pull the meat, removing any large pieces of fat from thelamb.
- Add in a little of the cooking liquid to keep it moist.
- Keep hot to serve.
For the tabouleh salad:
- Cook the bulgur wheat in boiling water.
- Once cooked drain and rinse in cold water.
- Finely slice the flat leaf parsley and coriander.
- Cut the tomatoes into quarters and remove the seeds. Then cut into a fine dice.
- Finely dice the skin and flesh of the cucumber discarding the seeds.
- Mix together the bulgur wheat, herbs, tomatoes, cucumber, lemon zest and olive oil.
- Store ready for service.
To serve:
- Warm the khobez under the grill.
- Add on a portion of the tabouleh then the spiced lamb.
- Finish with some pomegranate seeds and Greek yoghurt to serve.