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New Recipes

1 Grate coconut flesh 2 Rinse, seed and chop green chili peppers.


Lamb Somosas With Sweet And Sour Tamarind Sauce

Ingredients :

2 red chili peppers, 12g ginger, 1 onion, 1 tomato, 2 green chili peppers, 300g lamb, 2 stalks of coriander, 20g mint leaves, 100ml water, 6.8 cups of oil, some lettuce.

SEASONINGS:
(1) 2T tamarind pulp, 185ml water, 3T sugar, 3/4t salt, 1/2t chili powder.
(2) 1t chili powder, 1t turmeric powder, 1t garam masala.
(3) 1t bay leaves.
(4) 1t salt.
(5) 300g all-purpose flour, 1T ghee, 1t cumin seeds, 9T cold water.

Preparation :

1. Rinse, seed and slice red chili peppers.
2. Peel, rinse and mince ginger.
3. Add seasoning (1) to a stainless steel bowl; Mash; Add the red chili peppers and some ginger ginger; Mix well to be the dipping sauce.
4. Peel, rinse and dice onion.
5. Rinse, peel and dice tomato.
6. Rinse, seed and dice green chili peppers.
7. Rinse lamb; Trim off the fat; Blanch in boiling water for 1 minute; Remove and immediately rinse in running water; Drain; Mince.
8. Rinse and mince coriander.
9. Rinse and mince mint leaves.
10. Rinse lettuce.
11. Heat a pan with 1t oil over a medium heat; Stir-fry the onion over a low heat till fragrant; Add the tomato, green chili peppers, the remaining ginger and seasoning (2); Stir-fry over a low heat for 2 minutes; Add the lamb and seasoning (4); Stir-fry over a low heat for 5 minutes; Pour 100ml water; Add the coriander and mint leaves;
Bring to the boil over a high heat; Cook over a low heat for 15 minutes (keep on stirring in between); Turn off the heat to be the filling.
12. Add seasoning (5) to a stainless steel bowl and mix well; Knead into smooth dough; Divide into 8 equal portions; Roll each into a ball; Roll out each dough on a floured surface to a form a thin circle; Cut each into halves; Roll each half into a cone; Pressing the sides together with fingers to seal it; Stuff each with 3T filling; Dab some water on the open ends of the cone and press together to seal it.
13. Pour 6 cups of oil to a pan; Bring to the boil over a high heat; Deep-fry the samosas over a low heat till both sides have been golden brown; Deep-fry over a high heat for 10 seconds; Remove and drain; Turn off the heat.
14. Arrange the somosas on a serving plate; Garnish with the lettuce; Serve hot with the dipping sauce on the side.