New Recipes

1 Pound 100g roasted and unsalted peanuts 2 Heat a dry pan over a low heat; Stir-fry seasoning (1) over a low heat till dry; Turn off the heat.

Lasali Lazeez

Ingredients :

24 pieces lamb chops, 200g yoghurt, 1 onion, 1 egg, 300g pumpkin, 1 green pepper, 1 red pepper, 50g pistachios, 20g almonds, some butter 600ml oil.

(1) 5t ginger paste, 5t garlic paste, 5t mustard paste, 2.5t garam masala, 50ml vegetable , 1.25t chili powder, 1.5t salt.
(2) 4T tomato paste, some salt, some ground black pepper.

Preparation :

1. Hang yoghurt in a muslin cloth for 2 hours to remove the excess water; Transfer to a big bowl; Add seasoning (1); Mix well.
2. Rinse lamb chops; Marinate in the mixture for 4 hours.
3. Peel, rinse and dice an onion.
4. Discard the head of an eggplant; Rinse and dice.
5. Cut pumpkin into halves; Seed; Peel; Dice.
6. Pre-heat the oven to 180 degree celcius.
7. Rinse, seed and dice green pepper.
8. Rinse, seed and dice red pepper.
9. Crash 50g pistachio and 20g almonds.
10. Arrange the lamb chops on a grilling tray; Put in the oven and roast for 7 minutes; Remove and coat each lamb chop with the nuts mixture from the step 9; Put back to the oven and roast for 3 more minutes; Turn off the oven and keep them in the oven for 5 more minutes.
11. Add 600ml oil to a wok; Bring to the boil over a high heat; Deep-fry the eggplant over a high heat for 20 seconds; Remove and drain; Turn off the heat.
12. Heat a flat pan over a high heat; Turn to a low heat; Spread butter in the pan evenly; Add the pumpkin; Stir-fry over a low heat for 4 minutes; Add the onion, the red pepper, the green pepper; Stir-fry over a low heat for 2 minutes; Add seasoning (2); Stir-fry over a low heat till soft; Add the eggplant from the step; Stir-fry over a low heat till mixed; Turn off the heat; Arrange on a serving plate with the lamp chops from the step 10; Ready to serve.