Makhani Spiced Lamb’ Cracked Wheat Salad and Khobez
Food
Main Courses
A fantastic twist on traditional lamb dishes. This is really simple to serve and great as food to go or takeout.
Ingredients
980g shoulder of lamb
259g KNORR Professional Patak’s Tikka Masala Paste
500ml water
175g bulgur wheat
50g flat leaf parsley
15g coriander
80g tomatoes
80g cucumber
3g lemon zest
20ml olive oil
800g khobez (flatbread)
200g pomegranate (seeds only)
220g Greek yogurt
Method
- For the makhani spiced lamb: place the lamb shoulder into a deep tray. Rub on the KNORR Patak’sTikka Masala 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.
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Cook at 140C for 4-5 hours or until the meat is falling from the bone.
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Remove the meat from the oven and take out of the tray. Pull the meat, removing any large pieces of fat from the lamb. Add in a little of the cooking liquid to keep it moist. Keep hot to serve.
- 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 yogurt to serve.
