375g Pkt Passage to India Tikka Masala Simmer Sauce
1 cup (250ml) chicken stock
Steamed shredded green beans, to serve
Coriander leaves, lemon wedges & Raita, to serve
Method
Preheat oven to 180C (fan forced). Use a sharp knife to cut slits in the top of lamb 3cm apart.
Place lamb in a roasting pan and spread 1/3 cup of simmer sauce over the top. Roast for 1 ½ hours. Baste lamb with juices from pan at the 45min mark.
Remove lamb from oven and spread another 1/3 cup of Tikka Masala Simmer Sauce over the top. Then combine remaining simmer sauce with 1 cup of stock and pour into roasting pan. Return to oven for a further 1 hour for medium doneness.
In the meantime, make the pilaf and raita
When lamb is cooked, baste once more with sauce while still in pan. Place lamb on top of rice. Cover lamb and rice with foil and stand for 5 mins.
Transfer pan sauce juices to a jug, spoon fat layer off the top of sauce and discard.
Carve lamb and serve with rice and beans. Drizzle with sauce. Garnish with coriander. Serve with lemon wedges and raita.
Raita
Ingredients
1 small Lebanese cucumber
2 tsp salt
1 cup (250ml) plain Greek yoghurt
¼ cup finely chopped fresh mint, plus extra for garnish
½ teaspoon ground cumin
2 tbsp lemon juice
Sprinkle cayenne pepper to serve (optional)
Method
Grate cucumber and mix with salt. Stand for 5 minutes and squeeze out excess
liquid and add to a mixing bowl
Add yoghurt, mint, cumin and lemon juice; and mix well. Spoon into a serving
bowl and sprinkle the top with cayenne pepper and garnish with mint.
Set aside in fridge
Pilaf
Ingredients
3 cups (750ml) chicken stock
¼ teaspoon saffron threads
1 tbsp vegetable oil or ghee
1 large onion, halved, thinly sliced
1 tsp cardamom pods, bruised
½ tsp ground cinnamon or 1 cinnamon stick
¼ tsp turmeric
1½ cups (300g) basmati rice, rinsed
½ cup toasted slivered almonds
Method
To make pilaf, combine remaining hot stock and saffron and set aside to infuse.
Meanwhile, heat oil or ghee in a deep, frying pan over a medium heat. Add onion and cook, stirring occasionally for 5 minutes until lightly golden. Add spices and rice. Cook, stirring for 2 minutes.
Add hot stock mixture and stir until combined. Place lid on and reduce to low. Cook, without stirring for 15 minutes until rice is tender. Remove from heat and stand for 10 minutes.
Add almonds, season and stir to combine. Spread on a serving platter when ready to serve
