Bav's Christmas Lamb Chops

Spicy Lamb Chops, served with a Mango, Coriander & Mint Relish

Ingredients

1kg Lamb Chops (front), 1 centimetre thick cuts

25-30 fresh mint leaves, finely chopped

1tbsp garlic paste

1tbsp ginger paste

3tbsp natural plain yogurt

1/2 juice of a fresh lemon

2tbsp sunflower oil

1tbsp ground coriander

1tsp chilli powder

1tsp ground nutmeg

1tsp ground black pepper

2tsp salt

Preparation

In a large mixing bowl, add the oil, garlic, ginger pastes and all the dry spices and mix together well.

Then add the yogurt, lemon and finely chopped mint leaves and stir in.

Add the lamb chops and mix in well, either with a spoon or using you're hands. Cover and leave to marinate up to 3 hours or preferably over night.

Arrange the chops on a large roasting tray, using all the marinade. Place in the middle of a pre heated oven at 225 °C degrees for 45 minutes. Check and shake the tray a few times.

Serve hot!

Tuna Fish Samosas - Something Different

Tuna Fish  Samosas served with an Indian Salsa

The Bombay Sandwich

The Bombay Sandwich stand in Vile Parle West (Mumbai), no doubt this guy holds the record, for making the most sandwiches everyday.

Now to try this recipe at home, all you need is a few ingredients, a Brev and the Natco Bombay Sandwich spread.

Ingredients

Natco Bombay Sandwich Spread

Slices of white bread

Medium white washed potatoes, boiled, peeled and sliced

Thinly sliced tomatoes

Peeled cucumber thinly sliced

Thinly sliced red onions

Thinly sliced beetroot

Butter & Margarine

Salt & Pepper

Preparation

Spread margarine on one side of the slices of bread, followed by the Natco Bombay Sandwich Spread.

First place the finely sliced cucumber, then the potatoes, tomatoes, onions and beetroot, as seen in the pictures to one side of the bread.

Sprinkle salt and pepper before placing another slice of bread on top.

Place in the Brev which should be well buttered. Wait for the light to turn red, before carefully removing!

Serve hot.

My Methi Chicken

Chunks of boneless chicken cooked in spices, herbs, tomotoes, yogurt & methi (fenugreek). 

Ingredients

1kg medium chicken chunks

100gms fried onions

20gms kasuri methi (dried fenugreek)

1tbsp garlic paste

1tbsp ginger paste

1 ½ tsp cumin seeds

6-8 whole black peppercorns

1 ½ tsp salt

1 ½ tsp ground coriander

1tsp chilli powder

1tsp turmeric powder

½ tsp ground black pepper

1tsp garam masala

1tbsp fresh chillies finely chopped (optional)

200gms natural plain yogurt whipped

4med fresh tomatoes liquidised

6tbsp sunflower oil

Preparation

In a large deep frying pan, preferably one with a lid, heat up the oil on a medium heat. Once hot add the cumin seeds, black peppercorns and fry for 20 seconds.

Add the fried onions and stir fry for one minute, then add the garlic, ginger pastes and stir fry for a further 30 seconds.

Add in the chickens chunks and stir fry for 10 minutes, until all meat has turned white. Sprinkle in all the dry spices, kasuri methi and stir fry for a further minute or two.

Reduce heat and pour in the blended tomatoes and whipped yogurt, stir in, cover with a lid and allow too simmer for 40 minutes, occasionally stirring.

Sprinkle in the salt, green chillies if using, stir and serve hot.