• Friday, Sep 21, 2018
  • Last Update : 09:05 am

Meat Lover's Special

  • Published at 04:58 pm June 15th, 2018
  • Last updated at 05:44 pm June 15th, 2018
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Courtesy

Out of ideas for your Eid spread? Le Méridien Dhaka comes to the rescue

Who doesn't love meaty delicacies with pulao or khichuri for lunch or dinner on Eid day? We're pretty sure you do! Following are recipes of some finger-licking delights from Le Méridien Dhaka  to enhance the pleasures of Eid for you and your guests.



Braised lamb shanks

Braised lamb shanks             Photo: Courtesy

Ingredients


Plain (all-purpose) flour

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

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

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.