Curried pulled lamb
This meltingly tender shoulder of lamb can be cooked in stages over a few days - serve as the centrepiece for an Indian feast for friends
Cucumber & mint relish
Serves 6 - 8
Easy
Prep:
No cook
This cooling sauce is similar to a raita - perfect for serving as a buffet or dinner party side dish to tame hot curries and spiced meats
Skip to ingredients
- ½ cucumber
- large pack mintleaves picked, plus extra, to serve
- 1 garlic clove
- small piece of gingerpeeled
- 100g natural yogurt
Nutrition: per serving (8)
- kcal18
- fat1glow
- saturates0g
- carbs2g
- sugars1g
- fibre0g
- protein1g
- salt0g
Method
step 1
Peel the cucumber and coarsely grate the sides, discarding the seeds. Season generously with salt. Tip into a colander or sieve and leave for 10 mins to drain, then squeeze out as much liquid as you can and tip into a bowl.
step 2
Tip the remaining ingredients into a mini chopper or food processor and blitz. Pour the sauce over the cucumber and stir, then chill until needed. Serve scattered with mint.
