Ingredients
- Farmstead lamb shoulder tied 800g
- Mozambican coconut piri piri paste 100g
- White cabbage 1/4
- Red peppers 200g
- Everyday Favourite apricot halves in juice 150g
- Mint 30g
- Sweetcorn in water 150g
- Low fat natural yoghurt 100g
- Everyday Favourites ground cumin 20g
- Everyday Favourites white pitta bread 10
- Sriracha hot sauce 30ml
Method
- Place the lamb shoulder in a suitable metal tray and rub all over with the paste. Leave to marinate in the fridge over night if possible
- Roast the marinated lamb in a hot oven at 200°C for 1 hour, once cooked leave to rest
- Shred the white cabbage, slice the peppers, chop the soaked apricots and chop the mint. Combine all together with the sweetcorn in a bowl, then add the yoghurt and cumin and mix together well
- Char the pittas on the grill, then layer up the spicy lamb, slaw, drizzle over the Sriracha and finish with microherbs
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