A fusion of Persian, Indian, and Malay culinary flavours, this curry is as rich as its history, Chef! The pan-seared lamb, coated with a mixture of garlic, tomato paste and Spice & All Things Nice Massaman curry paste, is served inside a warm pita pocket. Balanced with a refreshing homemade tomato, parsley & cucumber salsa and dollops of creamy yoghurt. Best enjoyed with the recommended Waterkloof wine pairing.
Waterkloof’s Massaman & Lamb Pita
Waterkloof’s Massaman & Lamb Pita
with fresh sambal & yoghurt
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cucumber
- Free-range De-boned Lamb Shoulder Chunks
- Fresh Chilli
- Fresh Chillies
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Low Fat Plain Yoghurt
- Onion
- Onions
- Pita Bread/s
- Pita Breads
- Spice & All Things Nice Massaman Curry Paste
- Tomato
- Tomato Paste
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
BROWN LAMB
Place a pot over high heat with a drizzle of oil. Pat the lamb dry with paper towel, cut into small pieces, and season. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side.
MASSAMAN LAMB
Add the Onion to the lamb and fry until soft and lightly golden, 4-5 minutes. Add the garlic, Tomato paste, curry paste, and fry until fragrant, 1-2 minutes. Mix in 100ml [200ml]|#7DA0D7 of water and simmer until thickening, 6-8 minutes. Remove from the heat, add a sweetener, and season.
TOASTED PITA
Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place the pita/s on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
SAMBAL
In a bowl, combine the lemon juice with a drizzle of olive oil and mix to emulsify. Add the tomato, parsley, Cucumber, chilli (to taste), and season.
DINNER IS READY
Fill up the lamb pockets, top with some sambal, and finish with dollops of the yoghurt. Serve any remaining sambal on the side and dig in, Chef!
BROWN LAMB
Place a pot over high heat with a drizzle of oil. Pat the lamb dry with paper towel, cut into small pieces, and season. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side.
MASSAMAN LAMB
Add the Onion to the lamb and fry until soft and lightly golden, 4-5 minutes. Add the garlic, Tomato paste, curry paste, and fry until fragrant, 1-2 minutes. Mix in 100ml [200ml]|#7DA0D7 of water and simmer until thickening, 6-8 minutes. Remove from the heat, add a sweetener, and season.
TOASTED PITA
Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place the pita/s on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
SAMBAL
In a bowl, combine the lemon juice with a drizzle of olive oil and mix to emulsify. Add the tomato, parsley, Cucumber, chilli (to taste), and season.
DINNER IS READY
Fill up the lamb pockets, top with some sambal, and finish with dollops of the yoghurt. Serve any remaining sambal on the side and dig in, Chef!
BROWN LAMB
Place a pot over high heat with a drizzle of oil. Pat the lamb dry with paper towel, cut into small pieces, and season. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side.
MASSAMAN LAMB
Add the Onions to the lamb and fry until soft and lightly golden, 6-7 minutes. Add the garlic, tomato paste, curry paste, and fry until fragrant, 1-2 minutes. Mix in 300ml [400ml]|#7DA0D7 of water and simmer until thickening, 8-12 minutes. Remove from the heat, add a sweetener, and season.
TOASTED PITA
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
SAMBAL
In a bowl, combine the lemon juice with a drizzle of olive oil and mix to emulsify. Add the tomato, parsley, Cucumber, chilli (to taste), and season.
DINNER IS READY
Fill up the lamb pockets, top with some sambal, and finish with dollops of the yoghurt. Serve any remaining sambal on the side and dig in, Chef!
BROWN LAMB
Place a pot over high heat with a drizzle of oil. Pat the lamb dry with paper towel, cut into small pieces, and season. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side.
MASSAMAN LAMB
Add the Onions to the lamb and fry until soft and lightly golden, 6-7 minutes. Add the garlic, tomato paste, curry paste, and fry until fragrant, 1-2 minutes. Mix in 300ml [400ml]|#7DA0D7 of water and simmer until thickening, 8-12 minutes. Remove from the heat, add a sweetener, and season.
TOASTED PITA
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
SAMBAL
In a bowl, combine the lemon juice with a drizzle of olive oil and mix to emulsify. Add the tomato, parsley, Cucumber, chilli (to taste), and season.
DINNER IS READY
Fill up the lamb pockets, top with some sambal, and finish with dollops of the yoghurt. Serve any remaining sambal on the side and dig in, Chef!
Frequently Asked Questions
What is the preparation time for Waterkloof’s Massaman & Lamb Pita?
The preparation time for Waterkloof’s Massaman & Lamb Pita with fresh sambal & yoghurt is between 20 and 35 minutes.
What is the total time required to make Waterkloof’s Massaman & Lamb Pita with fresh sambal & yoghurt?
The total time required to make Waterkloof’s Massaman & Lamb Pita with fresh sambal & yoghurt is between 30 and 45 minutes.
How many servings does Waterkloof’s Massaman & Lamb Pita provide?
4 servings
What are the main ingredients in Waterkloof’s Massaman & Lamb Pita?
Cucumber, Free-range De-boned Lamb Shoulder Chunks, Fresh Chilli, Fresh Chillies, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon Juice, Low Fat Plain Yoghurt, Onion, Onions, Pita Bread/s, Pita Breads, Spice & All Things Nice Massaman Curry Paste, Tomato, Tomato Paste, Tomatoes
What is the nutritional information of Waterkloof’s Massaman & Lamb Pita?
Calories: 863, Carbs: 81 grams, Fat: grams, Protein: 42.4 grams, Sugar: 15.1 grams, Salt: 925 grams
How do I prepare Waterkloof’s Massaman & Lamb Pita?
DINNER IS READY: Fill up the lamb pockets, top with some sambal, and finish with dollops of the yoghurt. Serve any remaining sambal on the side and dig in, Chef! SAMBAL: In a bowl, combine the lemon juice with a drizzle of olive oil and mix to emulsify. Add the tomato, parsley, cucumber, chilli (to taste), and season. TOASTED PITA: Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place the pita/s on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets. MASSAMAN LAMB: Add the onion to the lamb and fry until soft and lightly golden, 4-5 minutes. Add the garlic, tomato paste, curry paste, and fry until fragrant, 1-2 minutes. Mix in 100ml [200ml]|#7DA0D7 of water and simmer until thickening, 6-8 minutes. Remove from the heat, add a sweetener, and season. BROWN LAMB: Place a pot over high heat with a drizzle of oil. Pat the lamb dry with paper towel, cut into small pieces, and season. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side.
What should be prepared from my kitchen to make Waterkloof’s Massaman & Lamb Pita?
Cucumber, Free-range De-boned Lamb Shoulder Chunks, Fresh Chilli, Fresh Chillies, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon Juice, Low Fat Plain Yoghurt, Onion, Onions, Pita Bread/s, Pita Breads, Spice & All Things Nice Massaman Curry Paste, Tomato, Tomato Paste, Tomatoes
How many calories does Waterkloof’s Massaman & Lamb Pita have?
863 calories
How much fat content does Waterkloof’s Massaman & Lamb Pita have?
grams
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