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For the makhani spiced lamb:

For the tabouleh salad:

  • Bulgur wheat 175 g
  • Flat leaf Parsley 50 g
  • Coriander 15 g
  • Tomatoes 80 g
  • Cucumber 80 g
  • Lemon zest 3 g
  • Olive oil 20 ml

To serve:

  • Khobez 800 g
  • Pomegranate (seeds only) 200 g
  • Greek yogurt 220 g
  1. For the makhani spiced lamb:

    • Place the lamb shoulder into a deep tray.
    • Rub on the KNORR Patak's Butter Chicken Paste.
    • 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.
  2. 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.
  3. 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.
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