New Recipes

1 Add 1T cooked rice and 250ml warm water into an electronic blender; Blend till smooth; Transfer to a mixing bowl; Add seasonings; Mix into thick and smooth batter; Cover; Set aside for 4 hours to f.

Lahore-styled Lamb Curry

Ingredients :

1/3 cup of chana dhal, 480g lean lamb, 3 cloves of garlic, 3 green chili peppers, 20g coriander, 1 onion, 2 tomatoes, 1/2t salt, 4T vegetable oil.

(1) some lemon juice, some ground black pepper.
(2) 1 bay leaf, 2 cloves, 4 black pepper corns.
(3) 1/4t turmeric powder, 1.5t chili powder,1t ground coriander seeds, 2.5cm-long cinnamon stick, 1t salt.
(4) 2.5 cups of stock, 1.25 cup of water.
(5) 1.5 cups of stock, 3/4 cup of water.

Preparation :

1. Rinse chana dhal; Soak in water for 24 hours; Remove and drain; Rinse and drain.
2. Rinse lamb; Trim off the fat; Discard the bones; Cube; Marinate in seasoning (1) for 45 minutes.
3. Peel, rinse and mince garlic.
4. Peel, rinse and mince ginger.
5. Rinse and chop coriander finely.
6. Rinse and seed green chili peppers; Chop most; Julienne the remaining.
7. Peel, rinse and slice an onion.
8. Rinse and quarter tomatoes.
9. Heat a large pan over a high heat; Add 4T vegetable oil; Heat over a high heat; Turn to a low heat; Add seasoning (2) and the onion; Stir-fry over a low heat till the onion is golden brown; Add seasoning (3), the lamb and the garlic; Stir-fry over a medium heat for 5 minutes; Add seasoning (4); Bring to the boil over a high heat; Cover the pan with a lid; Cook over a low heat for 40 minutes.
10. Add seasoning (5) to a large pan; Bring to the boil over a high heat; Add the chana dhal and 1/2t salt; Bring to the boil over a high heat again; Cook over a high heat till the liquid has almost evaporated; Turn off the heat.
11. Remove the lid from the pan from the step 9; Stir-fry the mixture over a medium heat till some oil appears on the sides of the pan; Add the lentils from the step 10; Stir well over a low heat to mix; Add the tomatoes, the chopped green chili peppers and the coriander; Toss briefly; Turn off the heat; Arrange in a serving pot; Garnish with the green chili pepper julienne. Ready to serve.