| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 gross | Onion roughly chopped |
| 1 | 5 cm cube fresh ginger; roughly chopped |
| 4 | Cloves garlic; roughly chopped, up |
| | To 5 |
| 4 | cloves |
| 1/2 Teelöffel | black peppercorns |
| 4 | Green cardamom pods |
| 1 | 5 cm piece cinnamon stick; halved |
| 500 Gramm | Lamb rib chops |
| 4 Esslöffel | Vegetable or corn oil |
| 1 gross | onion finely chopped |
| 175 Gramm | Whole milk natural yoghurt |
| 50 Gramm | butter |
| 1 Teelöffel | Salt |
| 1/2 Teelöffel | fennel ground |
| 1/2 Teelöffel | ginger powder dried |
| 3 | Dried red chillies; soaked in warm |
| | Water for 10-15 |
| | Minutes, up to 4 |
| 1 Esslöffel | rosewater |
|
Puree the onion, ginger and garlic in a blender or food processor. Add a little water if necessary.
Put the puree in a mixing bowl and add the cloves, cardamom, cinnamon and peppercorn. Mix well.
Put the lamb chops in a large mixing bowl and add the above marinade. Mix thoroughly, cover the bowl with cling film and leave to marinate for 3-4 hours or overnight in the fridge. Bring to room temperature before cooking.
Heat the oil over a medium to high heat and fry the onions until they are browned. Remove them with a slotted spoon, squeezing out as much excess oil as possible, by pressing them to the side of the pan with the spoon.
Carlton Food Network http://www. Cfn. Co. Uk/
|
|
Anmerkungen zum Rezept:
keine |
