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New Recipes

1 Peel, rinse and mince garlic 2 Peel, rinse and mince ginger.


Rezala

Ingredients :

8 lamb rib chops, 2 onions (large), 16g ginger, 4 cloves of garlic, 4T vegetable oil, 2 nutmeg, some saffron, 1T hot water, some rose petals.

SEASONINGS:
(1) 1T lemon juice, some ground black pepper.
(2) 5 cloves, 1/2t black pepper corns, 6 green cardamom pods, 2 2.5cm-long cinnamon stick.
(3) 3/4 cup of plain yoghurt, 1/4 cup of butter.
(4) 1t salt, 1/2t ground cumin seeds, 1/2t chili powder.
(5)1/2t granulated sugar.
(6) 1T rose water, 1T lime juice.

Preparation :

1. Rinse lamb rib chops; Trim off the fat; Marinate in seasoning (1) for 40 minutes.
2. Peel and rinse onions; Chop 1 onion finely; Slice the remaining.
3. Peel, rinse and mince ginger.
4. Peel, rinse and mince garlic.
5. Add seasoning (2), the chopped onion, the ginger and the garlic to a mixing bowl; Mix well; Add the lamb chops from the step 1; Mix well so that the lamb chops are evenly coated; Cover with cling film; Keep in the fridge for 4 hours; Remove from the fridge so that they are back to the room temperature before cooking.
6. Heat a large pan over a high heat; Add 4T vegetable oil; Heat over a high heat; turn to a low heat; Stir-fry the sliced onion over a low heat till golden brown; Remove; Squeeze out the excess oil; Drain on the kitchen paper.
7. Heat the pan over a high heat again; Stir-fry the lamb chops from the step 5 over a medium heat for 5 minutes; Turn to a low heat; Cover with a lid; Cook over a low heat for 7 minutes.
8. Heat a small pan over a high heat; Turn to a low heat; Add seasoning (3); Stir over a low heat for 6 minutes; Turn off the heat; Stir in the pan from the step 7; Add seasoning (4); Toss over a low heat briefly; Cover; Cook over a low heat for 48 minutes.
9 Soak some saffron in 1T hot water for 15 minutes; Remove; Drain.
10. Rinse and soak rose petals for 5 minutes; Remove and drain.
11. Grate nutmeg with a stainless steel grater to the large pan from the step 8; Add seasoning (5); Cook over a low heat for 2 minutes; Add seasoning (6) and the saffron from the step 9; Stir well; Return the onion from the step 6 to the pan; Cook over a low heat for 3 minutes; Turn off the heat; Arrange on a serving plate; Garnish with the rose petals. Ready to serve.