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

Ingredients
Makhani spiced lamb, cracked wheat salad and khobez
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£26.94
For the makhani spiced lamb:
Shoulder of lamb
/kg
0.98 kg
0%
Water
/ml
500.0 ml
0%
Knorr Professional Patak's Tikka Masala Paste 1.1kg
/g
250.0 g
0%

0
May contain nuts and their derivatives
May contain peanuts and their derivatives
For the tabouleh salad:
Bulgur wheat
/g
175.0 g
0%
Flat leaf Parsley
/g
50.0 g
0%
Coriander
/g
15.0 g
0%
Tomatoes
/g
80.0 g
0%
Cucumber
/g
80.0 g
0%
Lemon zest
/g
3.0 g
0%
Olive oil
/ml
20.0 ml
0%
To serve:
Khobez
/g
800.0 g
0%
Pomegranate (seeds only)
/g
200.0 g
0%
Greek yogurt
/g
220.0 g
0%
/
For the makhani spiced lamb:
-
Shoulder of lamb 0.98 kg
-
Water 500.0 ml
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
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.
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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.