Indian Spiced Lamb, Coriander and Fennel Gourmet Pizza with Tomato Kasundi, Mojito Yoghurt Dressing and Caramelised Onion

Indian Spiced Lamb, Coriander and Fennel Gourmet Pizza with Tomato Kasundi, Mojito Yoghurt Dressing and Caramelised Onion



Matt Cooper

Matt Cooper is owner and chef at The Woodbox which has been open for three years in Hamilton.

The Woodbox is a winery restaurant, serving modern bistro food, with a focus on wine and food matching. It showcases produce from around the region and uses local and organic wherever possible. It also has its own brand of merino lamb which is sourced from the high country in Central Otago. Matt previously owned Relish café in Rotorua for 5 years.

Matt's career highlight is opening the Woodbox after many years of planning and building, and seeing our dream unfold and going on to set the benchmark in the Waikato.

The Indian Spiced Lamb, Coriander and Fennel Pizza is the biggest selling lamb dish at The Woodbox, inspired by the unique flavour of high country merino lamb, but also realising that Indian flavours work so well on a pizza and with lamb.

The signature dish is the Mystery Creek home block grape vine smoked duck breast and confit leg, served with pumpkin puree, coffee jus and sumac dukkah.

Matt uses Fonterra Foodservices products because they are always consistent, and come in good, handy food service sizes. His favourite is the De Winkel Greek Style Yoghurt because of its versatility in the kitchen and the great consistency of the yoghurt itself.

A new recipe will be added every month so check back regularly for more great Kiwi recipes.
Kapiti_Mascarpone_Cheesecake_Glen_Sando_Manuels

Indian Spiced Braised Lamb, Coriander and Fennel Gourmet Pizza, with Tomato Kasundi, Mojito Yoghurt Dressing and Caramelised Onion

Coriander and Fennel Pesto

Ingredients:

  • 1 bunch coriander leaves and stalks
  • 1tbsp coriander seeds, toasted and ground
  • 150ml good quality olive oil
  • 60g Mainland Special Reserve Parmesan
  • 2 garlic cloves
  • 4 shallots, peeled and diced
  • 1 handful fresh mint leaves

Place all of the ingredients into a blender with plenty of sea salt and freshly ground black pepper and blend until smooth. You can adjust the consistency, if it's too thick, with more olive oil.

Mojito Yoghurt Dressing

  • 200g De Winkel Greek Style Yoghurt
  • 20ml vodka
  • 30ml lime juice, fresh
  • chopped mint
  • diced cucumber, seeds removed
  • salt and pepper

Mix all of the ingredients together, set aside in the refrigerator until ready to use.

Braised Lamb Nick Fillets

  • 1kg lamb neck fillets (lamb scotch fillets), boned
  • 2tbsp tomato paste
  • 1l liquid beef stock
  • 2 cloves of garlic
  • 100ml hoisin sauce
  • 1tbsp tandoori tikka spice paste
  • 150ml red wine
  • 100ml dark mango chutney

Brown the lamb neck fillets (you can also use lamb shoulder or a roast leg of lamb for this), in a hot pan and place in a roasting dish with the marinade (combination of remaining ingredients). Braise the lamb for 3-4 hours in the marinade in the fridge over night.
Shred the lamb by hand.

Pizza Dough

  • 1½tsp dry yeast
  • 150-175ml water, just warm
  • 225g baker's flour
  • pinch of salt
  • 2tbsp extra virgin olive oil
  • pinch of sugar

Whisk the yeast with the water and sugar. Stand for 30 minutes and allow the yeast to activate. Add oil, salt and flour and knead until the dough is smooth and elastic. Seal the dough with plastic food wrap, stand in a warm place and allow the dough to double in size. Divide the dough into two equal balls and roll out on a floured surface. Allow to rest while you organise your toppings.

Firstly, spread the coriander pesto on the base of your pizza, followed by Mainland Special Reserve Mozzarella (the best for pizzas) followed by the caramelised onion, braised lamb and tomato kasundi (available from good deli's and food stores).

Bake your pizza on a pizza stone until crispy.

Finally, scatter the mojito yoghurt dressing over the pizza once cut, you can also sprinkle some freshly chopped coriander and flat leaf parsley over the topping for extra colour.

Serve with a light style pinot noir.

Serving: Makes two 11" Pizzas