Ingredients
For the makhani spiced lamb:
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Shoulder of lamb 0.98 kg
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Water 500 ml
For the tabouleh salad:
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Bulgur wheat 175 g
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Flat leaf Parsley 50 g
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Coriander 15 g
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Tomatoes 80 g
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Cucumber 80 g
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Lemon zest 3 g
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Olive oil 20 ml
To serve:
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Khobez 800 g
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Pomegranate (seeds only) 200 g
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Greek yogurt 220 g
Preparation
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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.
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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.
