New Recipes

1 Add 500ml semolina flour and seasonings to a bowl; Mix well; Gradually add 100ml water; Mix well; Gradually add 200ml yoghurt; Mix well; Knead into smooth dough; Cover with a damp cloth for 20 minu.

Balti Lamb Chops With Potatoes

Ingredients :

8 lamb chops, 20g mint leaves, 20g coriander, 1 cup of corn, 2 potatoes, 8 tomatoes, 2T natural plain yoghurt, 4 cloves of garlic.

(1) 2/3 cup of lemon juice, 1t salt, 2T olive oil.
(2) 1 bay leaf, 1t garam masala, 1t chili powder, 1/2t black cumin seeds, 3 black pepper corns.

Preparation :

1. Rinse lamb chops; Trim off the fat; Marinate in seasoning (1) for 30 minutes.
2. Rinse mint; Chop most finely.
3. Rinse and chop coriander finely.
4. Add the chopped and chopped coriander to lamb chop mixture; Mix well; Cover; Keep in the fridge for 6 hours.
5. Peel, rinse and mince garlic.
6. Peel, rinse and cut potatoes into pieces; Blanch in boiling water for 6 minutes; Remove and drain.
7. Rinse and chop tomatoes roughly.
8. Heat a saucepan over a high heat; Add 3T corn oil; Heat over a high heat; Turn to a low heat; Add the chopped tomatoes; Stir-fry over a low heat for 2 minutes; Add seasoning (2); Stir-fry over a low heat for 3 minutes; Add 2T natural plain yoghurt; Stir-fry over a low heat till well mixed; Add the blanched potatoes; Toss well; Turn off the heat.
9. Add 2/3 cup of corn oil in a pan; Bring to the boil over a high heat; Turn to a low heat; Deep-fry the marinated lamb chops over a low heat till cooked (about 11 minutes); Turn to a high heat; Deep-fry over a high heat for 10 seconds; Remove immediately; Drain; Turn off the heat.
10. Bring the sauce mixture from the step 8 to the boil; Turn to a low heat; Add the deep-fried lamb chops from the step 9; Simmer over a low heat for 7 minutes; Turn off the heat; Arrange on a serving plate; Garnish with the remaining mint. Ready to serve.