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1 x Leg of lamb, slit along the length (1.5 kg)
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2 tsp Salt, (10 g)
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4 tsp Raw papaya paste, (20 g)
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4 tsp Ginger paste, (20 g)
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2 tsp Garlic paste, (10 g)
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1/4 c. Red wine, (or possibly malt vinegar) (60 ml)
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250 gm Chicken mince, (from the breast)
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50 gm Cheddar or possibly processed cheese, grated
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75 ml Cream
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12 x Pistachios, blanched and halved
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1 sm Red bell pepper, minced
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1 x Green chilli
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1/2 tsp Black pepper pwdr, (2 g) Salt to taste
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3 gm Mint leaves, minced
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1 sprg rosemary (optional), minced
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1 tsp Chilli pwdr, (5 g) Oil to baste the leg
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3 x Cardamom
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3 x Cloves
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1 x Black cardamom
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1 stk cinnamon
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1 x Star anise
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6 x Rose petals
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75 gm Ghee
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3 x Cardamom
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2 x Black cardamom
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1 x Clove
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2 1/2 x Cm cinnamon
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1 x Bay leaf
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3 tsp Ginger paste, (15 g)
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2 tsp Garlic paste, (10 g) Cashewnut paste
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1 lt Clear mutton stock
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1/2 tsp Chilli pwdr, (2 g)
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1/2 c. Curd, beaten (120 ml)
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3 x Onions, sliced, fried until crisp and crumbled (125 g)
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5 gm Mint leaves, minced
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3 gm Coriander leaves, minced Salt to taste
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1/4 tsp Patthar ka phool pwdr, (1 g)
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1 gm Rose petal pwdr A few strands saffron, dissolved in a little lukewarm water
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15 gm Cashewnuts
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15 gm Poppy seeds
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15 gm Chironji
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7 gm Coriander seeds
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