How to make Polenta with Lamb Patty and Honey Wasabi Sauce -

Try this interesting combination of dish made with Asian and Western flavours

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Instant Mushroom Polenta, Lamb Mince (कीमा)

Cuisine : Fusion

Course : Main Course Mutton

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Polenta with Lamb Patty and Honey Wasabi Sauce

Polenta with Lamb Patty and Honey Wasabi Sauce Recipe Card

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Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 1

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Polenta with Lamb Patty and Honey Wasabi Sauce Recipe

  • Instant Mushroom Polenta shredded 5-6

  • Lamb Mince 1/3 cup

  • Cumin seeds 1 teaspoon

  • Lamb mince 1/2 cup

  • Red capsicum cut into juliennes 1/4

  • Green capsicum cut into juliennes 1/4

  • Yellow capsicum cut into juliennes 1/4

  • Honey 1 tablespoon

  • Wasabi sauce 1 teaspoon

  • Oil 4 tablespoons

  • Garlic 4-5 cloves

  • Onions chopped 2 medium

  • Butter 1 tablespoon

  • Potato parboiled, peeled and grated 1 medium

Method

Step 1

Heat 2 tablespoons oil in a non-stick pan.

Step 2

Add half the garlic cloves and sauté for 2 minutes.

Step 3

Add half the onions and cook till translucent.

Step 4

Add the spinach and cook for 1 minute.

Step 5

Add 1 cup water and salt. Add polenta gradually and mix.

Step 6

Cook for five to seven minutes, whisking continuously so that lumps do not form. Keep it warm.

Step 7

Heat the remaining oil in another non-stick pan.

Step 8

Add the cumin seeds and when the seeds begin to change colour, add the remaining garlic cloves and onions and sauté till lightly coloured.

Step 9

Take the lamb mince in a bowl. Add the sautéed garlic-onions and mix well. Add salt to taste.

Step 10

Transfer into the jar of a mixer and blend to a smooth paste.

Step 11

Transfer into a bowl, and divide the mixture into equal portions. Shape into flat patties.

Step 12

Heat a non-stick pan. Place the patties and cook on low heat, basting with little oil ans sprinkling with little water intermittently, till evenly done on both sides.

Step 13

Mix the grated potato with the capsicum juliennes. Add salt to taste. Heat the butter in another non-stick pan..

Step 14

Divide the mixture into two equal portions and shape into patties.

Step 15

Cook the patties till crisp on both sides.

Step 16

Mix honey and Wasabi to make a smooth sauce and coat the cooked lamb patties with it.

Step 18

Place the potato rosti on one side and the lamb patties on the other side.

Step 19

Brush the honey-Wasabi sauce on the plate, remove the mould and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.