Out of ideas for your Eid spread? Le Méridien Dhaka comes to the rescue
Braised lamb shanks Photo: Courtesy
Ingredients
Sea salt and freshly ground black pepper
10 pcs lamb shanks
1 pc onion
1 pc carrot
1 pc celery stick
1 pc leek
125 ml olive oil
A few sprigs of rosemary
A few sprigs of thyme
3 tsp tomato sauce
2 litre beef stock
2 pcs of small bulbs of garlic, broken into cloves, skin intact
Methods of preparation
Preheat the oven to160°C (315°F/Gas 2-3). Season the flour with sea and lightly coat the lamb shanks with the flour, shaking to remove the excess. Dice the onion, carrot, celery and leek into 1cm pieces.
Heat the olive oil in a large, heavy-based frying pan and seal the shanks well on all sides, transfer them to a large flameproof casserole dish as they brown. Add the diced vegetables, garlic and herbs to the pan and cook for 5-6 minutes, or until it becomes golden. Stir in the tomato paste and cook for 5 minutes, then spoon the mixture over the meat.
Add the wine to the frying pan, stirring well to deglaze, then pour the mixture over the meat. Add enough stock to cover and bring to the boil. Cover the dish with a lid or foil then transfer to the oven and bake 1 – 11⁄2 hours, or until the meat is tender and pulls away from the bone. Remove from the oven and allow to cool in the stock.
Meanwhile, to roast the garlic put the garlic cloves on a sheet of foil, drizzle liberally with olive oil and fold up loosely. Place on a baking tray and roast for 30-40 minutes until tender. Set aside until required.
Carefully remove the lamb shanks from the stock. Strain the stock, discarding the vegetables, and pour into a heavy-based saucepan. Boil uncovered, over high heat until reduced to a rich, glossy sauce.
Tandoori chicken fresh herb Photo: Courtesy
Ingredients
1 kg chicken leg (boneless)
50 gm tandoori masala
250 gm yogurt (natural)
50 gm cumin powder
30 gm coriander powder
150 gm mustard oil
40 gm garlic paste
30 gm ginger paste
20 ml white vinegar
20 ml lemon juice
50 gm kasmeri chilli powder
10 gm salt
10 gm black pepper crush
25 gm corriander leaves
25 gm chat masala
20 gm mint leaves
100 gm onion slices
200 gm tomato julienne
200 gm cucumber julienne
50 gm spring onion chops
200 gm mixed bell pepper
Methods of preparation
First marinate chicken leg with ginger, garlic, lime juice, salt, pepper, tandoori masala, white vinegar, yoghurt, cumin powder and mustard oil. Mix the ingredients properly and keep it in the chiller for minimum 4 hours. Remove the chicken from the chiller and cook in the oven at 180 degree centigrade for 20 minutes. Take out the chicken and cut into julienne once it is cold and mixed with the remaining vegetables and adjust the seasoning. Garnish with fresh herbs.
Zafrani murgh hawa mahal Photo: Courtesy
Ingredients
2 kg chicken chunks (boneless)
300 gm butter
200 gm gram flour
70 gm salt
30 gm pepper corn
400 gm cheddar cheese (grated)
12 pcs egg for coating
180 gm onion rings (shredded)
80 gm green chilli chops
100 gm giner garlic (chopped)
500 gm sour yogurt
50 gm chat masala
30 gm lemon salt
Methods of preparation
Mix chicken chunks marinated with ginger garlic paste and lemon salt together. Keep warm pales 1 to 2 hours. After that heat butter in a pan, add gram flour crushed pepper and salt and cook until it is half done. Set it aside. Skewer the chicken chunks into a tandoor. Apply mix egg, cheese and saffron over the chicken. Sprinkle the chops coriander and cook until it gets golden in colors in a tandoor. Apply butter chat masala and chops coriander and serve with mint chutney or spicy tomato chutney and mix vegetable salad.
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