Tuesday, September 10, 2013
Grilled lamb cutlets with spiced risoni & rose water yoghurt
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Author by
ADAM SWANSON
Ingredients
500g San Remo Risoni
4 tbspn olive oil
1 tbspn mustard seeds
2 tbspn cumin seeds
1 tbspn fennel seeds
½ white onion, peeled & diced
4 vine ripened tomatoes, diced
1 tbspn fresh red chilli, chopped
1 tbspn garlic, crushed
2 tbspn garam masala
2 cup chicken stock
½ cup fresh chopped coriander
12 lamb cutlets, frenched
Salt and cracked black pepper
100g greek style yoghurt
3 tbspn rose water
4 tbspn olive oil
1 tbspn mustard seeds
2 tbspn cumin seeds
1 tbspn fennel seeds
½ white onion, peeled & diced
4 vine ripened tomatoes, diced
1 tbspn fresh red chilli, chopped
1 tbspn garlic, crushed
2 tbspn garam masala
2 cup chicken stock
½ cup fresh chopped coriander
12 lamb cutlets, frenched
Salt and cracked black pepper
100g greek style yoghurt
3 tbspn rose water
Method
Cook pasta as per packet directions
Once cooked, remove, strain and toss with approx 1 tbspn olive oil.
Whilst the pasta is cooking, heat a pan over medium heat and add the remaining olive oil (approx 3 tbspn) once hot, add mustard seeds, cumin seeds and fennel seeds.
Stir seeds constantly so they don’t burn, cook for 1 to 2 minutes or until seeds start popping.
Once they begin to pop add onion, tomato, chilli, garlic and garam masala, sauté for a further 3 to 5 minutes.
Deglaze pan with stock, then add cooked Risoni, stirring through the spice mix.
Simmer till the stock is absorbed, finish with fresh chopped coriander.
Meanwhile heat a griddle pan or barbeque. Season lamb with salt and pepper and a little olive oil.
Place lamb on pan and cook on each side for 3 to 5 minutes.
Once cutlets are cooked, place 3 cutlets to each plate along with a portion of Spiced Risoni.
Finish with some yoghurt over the top.
Once cooked, remove, strain and toss with approx 1 tbspn olive oil.
Whilst the pasta is cooking, heat a pan over medium heat and add the remaining olive oil (approx 3 tbspn) once hot, add mustard seeds, cumin seeds and fennel seeds.
Stir seeds constantly so they don’t burn, cook for 1 to 2 minutes or until seeds start popping.
Once they begin to pop add onion, tomato, chilli, garlic and garam masala, sauté for a further 3 to 5 minutes.
Deglaze pan with stock, then add cooked Risoni, stirring through the spice mix.
Simmer till the stock is absorbed, finish with fresh chopped coriander.
Meanwhile heat a griddle pan or barbeque. Season lamb with salt and pepper and a little olive oil.
Place lamb on pan and cook on each side for 3 to 5 minutes.
Once cutlets are cooked, place 3 cutlets to each plate along with a portion of Spiced Risoni.
Finish with some yoghurt over the top.
rose water yoghurt
Method Mix the yoghurt and rose water together. Season with a good amount of cracked black pepper and set aside.
Author by
ADAM SWANSONPhotography: Jacqui WayFood Styling: Chris StephanFood Preparation: Belinda Hanson-Kennywww.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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