Ingredients :
- 100 ml milk
- 5 grams dried chili, chopped
- 5 grams fennel, ground
- 150 grams lamb meat cuts
- 500 ml water
- 2 grams black pepper
- 50 grams plain flour
- 5 grams cayenne powder
- 10 grams ground coriander
- 20 grams yellow onion, chopped
- 20 grams russet potato, cubed
- 2 grams salt
- 10 grams celery, chopped
- 20 grams carrot, cube
- 30 grams natural yogurt
Method :
- Marinade all dry ingredients with lamb cuts and roast for 30 mins / 180C
- Sauteed root vegetables with oil. Once slightly soft, add flour.
- Pour roasted lamb together with the remaining jus in the pot of previous sauteed vegetables.
- Add water, milk and reduce until slighly thick consistency
- To finish, season with salt, pepper and yogurt. Serve with Bread
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