a tariq salahuddin restaurant
Heat the oil in a pan over medium heat oil, when it is hot, put in the ginger and garlic pulp, stir for 10-15 seconds then add cumin, coriander, cayenne and curry powder, stir for another 10-15 seconds and then put in the chicken and stir for 30 seconds. Add the lentils, chicken stock and bring to the boil. Partly cover the pan and reduce the heat, then cook for 40 minutes or until lentils are soft.
Add fresh coriander and lemon juice, stir the mix well.
enjoy!
Serves 4 persons
Prep time 25 mins
2 teaspoon sesame oil
2 tablespoon sweet chilli sauce
2 teaspoon ground coriander and cumin
2 tablespoon each soy sauce
2 tablespoon lime juice
4 garlic cloves, crushed
1 tablespoon grated ginger
1 teaspoon oil
i teaspoon sambal oelek
12 lamb cutlets
Combine all the ingrediants (except the cutlets) in a bowl. Season with salt and cracked black pepper.
Place the cutlets in a bowl, add the mix, leave to marinate for 20 min. Cook cutlets on a very hot chargrill pan or barbecue for 5 minutes each side. Serve with french fries.
Serves 2
Prep time 5 mins
250ml plain yoghurt
150g chopped flesh from ripe mango or tinned mango pulp
2 tablespoons castor sugar
10 ice cubes
Combine all the ingrediants in a blender and blen until smooth. Strain through a sieve, pushing through as much liquid as possible. Pour the lassi into 2 glasses.