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1 Peel, rinse and grate carrot 2 Peel, rinse and slice onions.


Balti Lamb With Stuffed Vegetables

Ingredients :

480g minced lamb, 5 green chili peppers, 2 stalks of coriander, 3 small eggplant, 1 green bell pepper, 1 yellow bell pepper, 6 onions, 3 cloves of garlic, 13g ginger, 2 tomatoes, 1t coriander seeds, 6T corn oil, 4 dried red chili peppers.

SEASONINGS:
(1) some lemon juice, some ground black pepper, some salt.
(2) 1t chili powder, 1/4t turmeric powder, 1t salt.
(3) 1/4t onion seeds, 1/4t mustard seeds, 1/4t fenugreek seeds, 1/4t white cumin seeds.
(4) 1t salt, 1t chili powder.

Preparation :

1. Rinse minced lamb; Marinate in seasoning (1) for 45 minutes.
2. Peel and rinse onions; Slice 3/5; Chop the remaining.
3. Rinse, seed and chop green chili peppers.
4. Rinse and chop coriander finely.
5. Peel, rinse and mince ginger.
6. Peel, rinse and mince garlic.
7. Rinse and cut eggplants lengthwise up to stalks.
8. Grind 1t coriander seeds.
9. Rinse and cut off the top of a green bell pepper; Seed.
10. Rinse and cut off the top of a yellow bell pepper; Seed.
11. Rinse and slice tomatoes.
12. Heat a skillet over a high heat; Add 3T corn oil; Heat over a high heat; Turn to a low heat; Add the sliced onions; Stir-fry over a low heat for 3 minutes; Add seasoning (2), the ground coriander seeds, the garlic and the ginger; Stir-fry over a low heat for 1 minute; Add the minced lamb; Stir-fry over a medium heat till the lamb is cooked (about 9 minutes); Add 3/5 of the chopped green chili peppers and an half of the coriander; Stir-fry over a medium heat briefly; Turn off the heat; Cover; Cool to be the lamb stuffing.
13. Heat a skillet over a high heat; Add 3T oil; Heat over a highh heat; Add seasoning (3); Stir-fry over a low heat for 1 minute; Add dried red chili peppers; Stir-fry over a low heat for 1 minute; Add the chopped onions; Stir-fry over a low heat till soft; Add seasoning (4), the tomatoes, the remaining green chili peppers and the remaining coriander; Stir-fry over a low heat for 1 minute; Turn off the heat.
14. Fill the green bell pepper, the yellow bell pepper and the eggplants with the lamb stuffing quite loosely; Arrange on the top of the sauteed onions in the skillet from the step 13; Cover with aluminium foil; Cook over a low heat for 15 minutes; Turn off the heat; Remove the foil; Ready to serve.