LAMB SHANK WITH TOMATO SAUCE

To Make Sauce: A

2 onions large chopped

2 cloves garlic chopped

3 tbsp tomato puree

2 tbsp chili sauce

1 can tomato chopped

Salt to taste

Olive oil for cooking

Method:

Sauté onion & garlic in oil

until soft, add in tomato,

tomato puree, chili sauce,

salt & cook until thick sauce.

B:

1 lamb shank

1 tsp rosemary

1 tsp pepper powder

1 tsp paprika

Salt to taste

Chicken stock

Olive oil

Fresh thyme

METHOD:

Take a heavy bottom pan, add

oil, when hot  add lamb shank,

turning occasionally until brown.

Add chicken stock, rosemary, salt,

pepper, paprika & cook until soft &

dry.

Add tomato sauce & cook for few

more minutes, add thyme & mix

well.

Serve hot with mashed potatoes

& grilled vegetables.

.

CHICKEN RENDANG ( CHICKEN WITH ROASTED COCONUT )

THINGS TO GRIND: A:

10 dried chilly ( pre-soaked )

6 shallots

4 cloves garlic

1 inch ginger

1 inch galangal

1 stalk lemon grass

1 inch fresh turmeric root

Grind all above ingredients into

a thick paste.

B:

1 cinnamon stick

2 star anises

1 onion cut

1 stalk lemon grass

3 tsp meat curry powder

500 gm chicken pieces

3 - 4 tbsp roasted coconut

( Grated coconut, dry roast till

golden & crispy in low fire )

Salt & sugar to taste

1 cup coconut milk

Oil for cooking

½ tsp garam masala powder

1 turmeric leaf chopped

METHOD:

Fry cinnamon stick, star anises, onion

& lemon grass in oil until light brown.

Add in the grinded paste &

fry for few minutes.

Add chicken, curry powder, salt,

sugar mix well, cover & cook till

almost dry.

Add coconut milk & cook for few minutes.

Last add roasted coconut, garam

masala & turmeric leaf mix well.

Serve hot with plain rice, special rice

or breads of your choice.

NOTE:

Chicken can be replace with beef or mutton 

MUTTON MANDY RICE ( YEMENI MANDI ) WITH SALAD & HARRAH SAUCE

A:

800 gm mutton pieced with bone

2 inch ginger chopped

5 cloves garlic chopped

2 onion chopped

1 tbsp black pepper crushed

1 stick cinnamon

2 star anises

1 tsp fennel seeds

3 cardamoms

2 cloves

1 bay leaf

1 tsp nutmeg powder   

Salt to taste

Add enough water & cook mutton

with all the ingredients until soft.

Stain & save the stock to cook rice.

B:

1 tbsp mixed spices

( cinnamon, star anises, cloves,

cardamom & bay leaf )

1 onion chopped

1 tomato chopped

2 -3 green chilly cut

½ tsp garam masala powder

3 cups basmathi rice

( pre-soaked & stained )

Ghee for cooking

METHOD:

Heat up ghee, fry mixed spices.

Sauté onion, add rice stir for few

minutes, add tomato & chillis.

Transfer the rice to rice cooker.

Add mutton pieces, garam masala,

stock & cook until done.

Serve hot with Salad & Harrah Sauce.

Harrah Sauce Recipe:

2 tomatoes

2 cloves garlic

1 stalk coriander leaves

1 tsp lemon juice

Salt & sugar to taste

Method:

Grind all together without water.

Salad Recipe:

2 tomatoes ripe

1 cucumber medium

1 onion medium

1 stalk coriander

Salt, sugar & pepper to taste.

Method:

Chop all vegetables, add seasoning & serve.