Bachan Singh

Gaylord, Mortimer Street, London W1


Other recipes:
Badshahi Corn

Lazeez Paslian

Ingredients

60g

yoghurt

6 (pcs)

lamb chops

10g

ginger and garlic paste

1 tsp

black jeera (cumin seeds)

1 tsp

jeera powder

½ tsp

paprika powder

pinch

nutmeg powder

½ tsp

coriander powder

salt to taste

Method

1.    Clean the lamb chops and remove all excess fat.

2.    Marinate them in all the other ingredients

3.    Stir the mixture thoroughly and leave aside for at least 2 hours.

4.    Put onto skewers and roat in a tandoori oven or barbeque grill for at least 10 minutes until chops are cooked all the way through.

5.    Serve with mint chutney and garnish with lemon wedges.

         

Badshahi Corn

Ingredients

500g

seetcorn

30g

tomato pulp

3

Green peppers

5g

broekn cashew nuts

10g

poppy seeds

3g

black pepper powder

2g

red chilli powder

5g

garam masala

10ml

single cream

50ml

cooking oil

salt to taste

Method

1.    Grind cashew nuts and poppy seeds to a fine paste with the cream.

2.    Heat the Oil in a pan and add the ground paste. Cook the paste for 5 to 7 minutes on a very low heat.

3.    Add the rest of spices and sauté the mixture until well mixed.

4.    Add the sweetcorn and finely shredded green pepper and sauté for 3-4 minutes.

5.    Serve Serve hot with a little garnish of chopped coriander leaves.