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
For the makhani spiced lamb:
-
Shoulder of lamb 0.98 kg
-
Water 500 ml
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
Preparation
-
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.
-
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.
