Masala Lamb chop.
Ingredients:
10 pcs - Lamb chops 6 pcs
1 tbsp - Bengali 5 spice (corsley grind)
2 tbsp - Ginger garlic paste
2 tbsp - Garam masala
2 tsp - Lemon juice
3 tbsp - Greek yogurt
TT - Salt
Instructions:
Mix all the ingredients together in bowl
Add the lamb chop marinate well and set it aside for at least 30 minutes
Cook the lamb chops over a charcoal or in a pan with ghee both side for about 3-4 minutes each side
Rest for 3-4 minutes
Queeze some lemon juice on top and enjoy
Chicken Cafreal.
Ingredients:
4 pcs - Chicken legs (score with knife)
4 tbsp - Oil
2 large - Diced Onion
2 tbsp - Garam masala
1 cup - Mint
2 cup - Cilantro
2 pc - Green chili
4 tbsp - Ginger garlic paste
2 tbsp - Lemon juice
TT - Salt
Instructions:
In a blender add mint, cilantro and green chili with touch of water enough to blend, make a thick paste marinate the chicken legs and keep it aside
In a medium pan on a medium heat add oil and add onions.
Cook untill the onions are translucent, than add ginger garlic paste and cook for another 2 minutes
Add the Grram masala and cook for another minute than add the marninated chicken along with all the marniation
Add touch of water if needed put the lid on and cook for 20 minutes at low- medium heat.
Check the chicken if it is cooked if not let it covered, add water of needed but not to much of water because you with the sauce to e like a thick paste
Season with salt to taste , squeeze some lemon juice and garnish with chopped cilantro
Serve with rice or dinner roll.
Goat Kheema.
Ingredients:
1 lb - Ground goat
2 large - Diced onion
2 pc - Green chilli
4 tbsp - Ginge garlic paste
1 small - Diced tomato
4 tbsp - Garam masala
4 tbsp - chopped cilantro
TT - Salt
4 tbsp - Ghee
Instructions:
On a medium pot heat ghee on a medium heat
Add diced onion and cook until it is sightly brown
Add ginger garlic paste cook for 2 minutes than add garam masala and chopped green chillia and cook for another 2 minutes
Add ground goat and touch of water if needed and cook for 10 minutes
Add diced tomato
Season with salt and lemon juice and cook until the goat is cooked
Add chopped cilantro
To serve for each cup of cooked goat kheema top with egg yolk for creamness.
Serve with dinner roll.
Bengali style Sablefish Curry
Ingredients:
4 to 6 fillet 5 oz each Sable fish cutlets
3+1 cups Veg stock or water
3 tbsp of oil (mustard oil preferred )
2 tbsp Bengali 5 spice
2 tbsp - Ginger Garlic chopped
200 gm - Diced Onion
500 gm - Tomato fine diced
1tsp - Turmeric
2 tbsp - Garam masala
TT - Salt
Instructions:
Marinate the fish with turmeric and salt and keep aside
In a heavy bottom pot add oil on medium heat quick sear the fish on both the side remove and keep aside
Add Bengali 5 spice to the pot temper for 30 seconds then add onion to the same pot and cook until it’s translucent
Add ginger garlic paste and cook for another 5 minutes
Add chopped tomatoes and cook for 5 minutes than add all the spices cook for a minute
Add veg stock or water to the pot cook for 10 minutes
When the tomato is cooked completely add 1 more cup of water
Add fish fillet, season with salt.
Boring to the boil and remove the pot from the heat
Garnish with cilantro and enjot
Red lentils in Bengali 5 spice
Ingredients:
1 cup - Red Lentils
3 cups - Water
1 tsp - Turmeric
2 tbsp - Garlic chopped
1 tbsp - The Indian pantry’s Bengali 5 spice
1 pc - Chopped Green chilli
1 tbsp - Oil
2 tbsp - Chopped Cilantro
TT - Salt
Instructions:
Add lentil, water and turmeric in a pot and cook until it is completely cooked.
In a pan heat oil and temper spices on low flame, add chopped garlic and chilli when whole spices are slightly brown.
Add the tempered spices into the pot of cooked lentils.
Add some water if needed.
Add salt check the seasoning and let it simmer for 2-3 minute
Garnish with cilantro and serve it hot with rice