Baroda Masala Crust Lamb Stakes -pan seared & slow cooked

Baroda Masala Crust Lamb Stakes -pan seared & slow cooked
 
alt

This recipe was uploaded
by Bipins Masala

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 800g of very lean lamb stakes
  • 1 Methi Masala micro curry sauce -contains all the fresh indian herbs and ground spiced professional crafted (get it from www.curryfusion.net)
  • coriander for garnish
  • fresh ginger sticks for garnish
  • lemon
Use lean fresh lamb stakes, coat each surface lightly with the masala curry paste (you oder online form www.curryfusion.net), use a teaspoon to spread the spices and season with a little salt and freshly cracked pepper. Seal and cook each side for 6-7 minutes under gentle heat. Transfer the stakes into a heavy ceramic oven try, tightly cover in foil keep warm in an oven at 110-120C for 30 minutes. This will release all the juices and cook the meat to a point where is tender and flaky. Garnish with coriander and fresh ginger matchsticks and if you like a squeeze of lemon.

Baroda Masala Crust Lamb Stakes -pan seared & slow cooked

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by Bipins Masala

 
 
You can create the most delicious aromatic melt-in-the-mouth lamb with little fuss, serve with rice or a one the main dishes at a dinner party. The trick is to use quality meat, lean and fresh. Takes very little time to prepare, simply coat each side lightly with the fresh bipins methi masala or use the bipins sheek masala, season with salt and pepper. The herd and spice blend is traditionally put together and is a real real authentic and a traditional treat. Seal and cook each side for 6-7 minutes under gentle heat. last week I cooked this dish for a VIP guests and one of them a real expert said, "the lamb was perfect, in fact more than perfect, simply exquisite!"

Method


Use lean fresh lamb stakes, coat each surface lightly with the masala curry paste (you oder online form www.curryfusion.net), use a teaspoon to spread the spices and season with a little salt and freshly cracked pepper. Seal and cook each side for 6-7 minutes under gentle heat. Transfer the stakes into a heavy ceramic oven try, tightly cover in foil keep warm in an oven at 110-120C for 30 minutes. This will release all the juices and cook the meat to a point where is tender and flaky. Garnish with coriander and fresh ginger matchsticks and if you like a squeeze of lemon.
Show/hide comments

comments powered by Disqus