Description
Great British Menu – Leg of Lamb Box
For a limited time only, we can now bring back our Leg of Lamb box that people loved so much! Based around my Great British Menu Winning Main dish you can now have for the entire family or stretch over a couple of meals for 2 people.
2.5-3kg Smoked Leg of Lamb (D) – marinated with cloves, black cardamom, Kashmiri chilli and yoghurt
Four traditional seasonal vegetable curry dishes
8 large fluffy naan breads
Aromatic pilau rice
Seasonal Vegetarian Curries:
For Delivery: November 11th & November 18th
KORAI (V+) Quorn chunks cooked with bell peppers and shallots finished with roasted, corriander seeds, cumin and chilli flakes
DHAL BHAGARA (V+) Yellow lentils spiced with cumin temepered with garlic, roasted chilli and curry leaves
BHUNA ALOO (V+) Roasted new potatoes simmered in a rich roasted shallot and tomato style bhuna sauce
RAJMAH MASALA (V+) Kidney bean curry from the heart of Punjab with thick tomato, onion, ginger gravy finished with garam masala and coriander.
November 25th & December 2nd
DHAL BHAGARA (V+) Yellow lentils spiced with cumin temepered with garlic, roasted chilli and curry leaves
RAJMAH, MUTTER AND MAKAI (V+) North Indian Kidney Bean curry with onion and tomato sauce base and coriander, cumin, cardamom. Finished with dried fenugreek and fresh coriander
KADELA CURRY (V+) Chick pea simmered in a south Indian keralan coconut milk curry spiced with Aamchoor, chilli and ground coriander
BHUNA ALOO (V+) Roasted new potatoes simmered in a rich roasted shallot and tomato style bhuna sauce
December 9th and December 16th
PANEER MAKHNI (V)(D)North Indian style tandoori paneer in a smooth aromatic buttery tomato sauce, finished with local honey and ground fenugreek
GOBHI MATTAR (V+) Punjabi style roasted cauliflower and green pea cooked in a tomato and caramelised onion curry
BHUNA ALOO (V+) Roasted new potatoes simmered in a rich roasted shallot and tomato style bhuna sauce
DHAL BHAGARA (V+) Yellow lentils spiced with cumin temepered with garlic, roasted chilli and curry leave
December 23rd and December 30th
BHUNA ALOO (V+) Roasted new potatoes simmered in a rich roasted shallot and tomato style bhuna sauce
DHAL BHAGARA (V+) Yellow lentils spiced with cumin tempered with garlic, roasted chilli and curry leaf
KADELA KARI (V+) Chick pea simmered in a south Indian keralan coconut milk curry spiced with Aamchoor, chilli and ground corriander
CHANNAI BRINJAL MASSALA (V+) Madras style baby aubergine and cauliflower curry, roasted aubergine and cauliflower simmered in tempered coconut milk
Instructions
Preheat oven to 200 degrees.
LEG OF LAMB
Take the leg out of the fridge and bring to room temperature.
Roast the meat at 200 degrees in a conventional oven for 85 minutes.
Final internal temperature 60 degrees.
After removing from the oven leave to rest for 20 minutes, this will help all the juices to redistribute and for the meat to relax.
Please note these cooking times are based on roasting from room temperature and using our ovens and this will vary from kitchen to kitchen, the cook times are only to be used as guidelines.
VEGETABLE CURRY DISHES
Reheat in pan until piping hot.
YAKHNI PULOA
Ping in the microwave until piping hot.
NAAN
Warm through either in oven or (best way) wrap in a damp cloth and microwave until warmed through)
Delivery
- Nationwide delivery – order by the end of Wednesday and it will be shipped to you with the special food-safe overnight delivery to be received on Thursday.
- Detailed delivery information
- NOTE: All boxes are packaged securely with wool cool insulating sleeves and ice packs to be safe for an overnight or 2 night transit max, on the rare occasion of courier delays. At which point, we recommend moving into the fridge on arrival.
Allergies
Dishes containing gluten (G), nuts (N), dairy (D) or suitable for vegetarians (V) are marked on the menu.
We are unable to alter or swap dishes for dietary requirements but hope the selection would be sufficient for all. Please check this page a week before to see what menu you will be receiving, the menu is also published on the @aktarathome Instagram feed.
Philip Poole (verified owner) –
We had this meal yesterday and invited the in-laws round as the leg was 5.5lbs in old money so a bit more than me and the missus could shift. There was plenty of meat for us all and even some left over for inclusion in a Red Hyderabad curry tonight.
Yes we like curry!!
We found cooking the leg of lamb to be as straightforward as the included instructions described. We like our meat medium well done to be honest and so we cooked it a bit longer than required, we accept that many folk prefer lamb pink, so each to their own l guess.
One tip, try and avoid cooking the leg in anything white as the juices and coatings can bake on and although l soaked it overnight it still took some elbow grease to shift it.
The accompanying dishes were a great match for the lamb. Some easily recognised exotic veg in there, too exotic for the sister in law who had to ask… okra l think it was.
The weight of spice as with all the dishes we have had so far was medium l think l would describe it as….. as one who has raised the bar to Phal in the past… but we learn do we not!
We love the naan breads they are not heavy and stodgy but thinner and substantial.
All in all my wife says it took all the hassle of preparing the meal and what more can you really say.
Well done to Aktar and the team, this is definitely something we would consider having again once we have polished off the tandoori barbecue goodies we still have in the freezer.
Best regards
Philip and Anne.
Stan Shires (verified owner) –
We had the leg of lamb and the 4 veggie curries plus aromatic rice and 8 nans yesterday. It arrived in perfect condition from the courier. The lamb was just below freezing in the middle so we let it slowly come to room temperature. It was all amazing! This was a treat for my Mum’s birthday – 4 of us are really well, and there was loads left over which my mum took away. I love it keeps in the fridge for 3 days or can be frozen. A real treat – 100% recommend. Lamb and marinade was superb – the curries were special and the rice was a touch special. The nans are slightly below par compared tot he rest but that may be just the bread doesn’t lend itself to this process.