Lamb Chops and Mash on my plate

Lamb Chops and Mash on my plate 

Ingredients 

Lamb Chops

1. 4-5 nice big juicy lamb chops
2. 4 cloves garlic - chopped
3. 100 grams of butter
4. 1-2 sprigs of fresh thyme
5. 1-2 sprigs of dry or fresh rosemary 
6. salt
7. pepper 
8. Crushed red chili pepper (optional)

Mashed Potatoes 

1. 4-5 boiled and peeled potatoes 
2. 1/4 cup milk
3. 1 tablespoon sour cream
4. 1 teaspoon garlic powder 
5. 1 teaspoon oregano 
6. 1 teaspoon pesto sauce/ fresh parsley 
7. salt to taste 
8. pepper to taste 
9. 2 tablespoons butter

Method 

Lamb Chops 

1. marinate the lamb chops with salt and pepper and set aside for 20-30 mins
2. In a flat pan add the butter and chopped garlic 
3. On medium head lay in the lamb chops and keep turning until done 
4. Add thyme, rosemary, and chili pepper (optional) to the butter and coat the lamb chops with the liquid 
5. Serve when done according to your flavor 

Mash- 

1. In a pot, on low heat, melt the butter. 
2. Add milk and the mashed boiled potatoes 
3. Add all the above ingredients. 
4. Add cream in the end when the flame is off. 

Serve with salad and wine. You can add some buttered toast or garlic bread to accompany the meal. 

Don’t forget to tell me how it turned out. 

Kofta Curry

Koftas 

Ingredients 

1. 1 Lauki (Bottle gourd)
2. 3 boiled potatoes 
   
3. 1 cup chickpea flour 
4. 3-4 cloves of garlic
5. 1-inch ginger 
6. 1 large or 2 medium onions 
7. 4 tomatoes 
8. 2 green chillies (optional)
9. 1 teaspoon chilli powder 
10. 1 teaspoon turmeric 
11. 2 teaspoon coriander powder 
12. salt to taste 
13. vegetable oil 1 cup to fry the dumplings 
14. 2 tablespoon vegetable oil for the curry 
15. fresh coriander for garnish 

Method 

1. Medium grate the lauki and ginger, with clean hands take ball sizes of the lauki and squeeze out all the excess water as much as possible in a bowl, keep the squeezed lauki in a separate bowl. We will use the squeezed liquid later.
2. Add boiled potatoes to the squeezed lauki. Crush and knead it in. Add spices- salt, 1/2 spoon chilli powder, 1 teaspoon coriander powder. Add chick pea flour and knead all well. Do not use water as lauki has its own water. Keep the mixture as dry as possible. Roll into meatballs size balls. 
3. Heat oil in a pan and when it reaches medium heat start frying the balls (pakodi). Do not fry on high flame or they will burn from the outside and stay raw in the middle. 
4. Keep aside. 
5. For the curry grind the garlic and onions together. Heat oil in a pan and add the onion-garlic mixture. Fry until golden brown. 
6. Grind tomatoes separately and add to the onion-garlic mix in the pan. 
7. As it comes to splatter, add spices and green chillies sliced. 
8. Add 2 cups of water. 
9. Simmer 5-10 mins. 
10. When ready serve the curry over the balls in a separate bowl and garnish with fresh cut coriander. For best results let the lauki balls (Pakodi) sit in the curry for 5 minutes before beginning to eat.
11. Eat with roti, naan or basmati rice. 

Don’t forget to tell me how it turned out. 

Palak-Corn-Paneer

Palak-Corn-Paneer

Ingredients

1. 1 bag or 2 bunches of Spinach (Palak)
2. 1 slab of paneer 
3. 1 cup of frozen corn or 2 fresh grated corn (optional)
4. 1/4 cup tomato puree 
5. 3-4 cloves of garlic
6. 1 teaspoon cumin
7. 1/2 teaspoon red chilli powder 
8. 1 tablespoon coriander powder 
9. salt to taste 
10. 2 tablespoons cooking oil
11. 2 tablespoon sour cream (optional)

Method 

1. Boil a big pot of water 
2. Put in the spinach once it comes to a boil.
3. Boil for 5-10 mins, strain and keep to cool
4. Roughly puree the spinach in a mixer once cool
5. In a pan heat the oil, add cumin and garlic.
6. Once it begins to splutter add red chilli powder and coriander powder 
7. Add the spinach and stir until it begins to change colour. 
8. Add corn and tomato puree
9. Mix well and cook on medium heat for 5 minutes
10. Add paneer and cream and stir until the paneer is covered with the palak.
11. Turn heat off and serve with warm naan bread 

Don’t forget to tell me how it turned out.