pulled lamb kota

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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

Dressing

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

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 orders: salad greens, vegetable pickle, 1/8th pulled lamb, cheese, chips

For the dressing: 

1. In a medium bowl whisk together the yoghurt, cucumber, garlic, lemon zest,  lemon juice and dill. Season with salt and pepper

2. Drizzle the sauce over the chips and serve