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'Cooking with Lamb': CURRIED PULLED LAMB KOTA

───   11:30 Tue, 24 Sep 2019

'Cooking with Lamb': CURRIED PULLED LAMB KOTA | News Article

It’s Heritage Day! On the menu tonight… Chef Naledi’s amazing CURRIED PULLED LAMB KOTA – now what can be more proudly South African, than that! You’re going to impress all your friends, possibly even the in-laws with this one!


Ingredients:

4 mini loaves

200g boneless leg of lamb

1/2 cup salad greens

4 slices cheddar cheese

1 tsp garam masala

1 Tbsp crushed garlic and ginger

1/2 brown onion, cut into slices

1/2 tsp chilli flakes

2 large potatoes (cut into batonettes, chips shape)

4 tablespoons vegetable pickle


Method:

1. Boil the lamb in beef stock until very soft. Pull apart the lamb and set aside.

2. Deep fry the potatoes to make slap chips. Season with salt and set aside

3. Heat oil in a pan and saute the onions until translucent

4. Add the crushed garlic and ginger and saute for 2 minutes. Add all the spices and allow them to cook for 1-2mins.

5. Add the pulled lamb to the pan and mix through ensuring the spices are well mixed into the pulled lamb

6. To assemble, Cut 1/3 of the loaf off. Pull out the inside of the loaf. Start layering the ingredients in this order: salad greens, vegetable pickle, 1/8th pulled lamb, cheese, chips.


Dressing:

Ingredients:

1/2 cup Greek or plain yoghurt

1/4 small English cucumber seeded and finely grated

1 clove garlic, finely minced

1 tsp lemon zest

1 tsp fresh lemon juice

1 Tbsp fresh dill, finely chopped

Salt

Ground black pepper


Dressing Method:

In a medium bowl whisk together the yoghurt, cucumber, garlic, lemon zest,   lemon juice and dill. 

Season with salt and pepper.

Drizzle the sauce over the chips and serve.


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'Cooking with Lamb': CURRIED PULLED LAMB KOTA:

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