How to make Rosemary And Pistachio Lamb Steak With Onion And M -
A rich and exotic dish – mutton cooked with pistachios and served with an onion flavoured sauce
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lamb chops (chaampan) , Pistachios (पिस्ते )
Cuisine : Fusion
Course : Main Course Mutton
You can also find more Main Course Mutton recipes like Banjara Gosht Keeme Ki Kadhi Lamb Potjie Shaan E Raan
Rosemary And Pistachio Lamb Steak With Onion And M Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 5-6 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Rosemary And Pistachio Lamb Steak With Onion And M Recipe
Lamb chops (chaampan) 8
Pistachios powdered 6 tablespoons
A few sprigs of rosemary chopped
Black peppercorns crushed 12
Garlic finely chopped 6-8 cloves
Oil 4 tablespoons
Fresh bread crumbs 1 1/2 cups
Parsley finely chopped 2 teaspoon
Potatoes cubed 2 large
Butter 2 tablespoons
Cream 2 tablespoons
Onion sliced 1
Mushrooms sliced 8-10
Mutton stock 2 cups
Cornflour/ corn starch 2 tablespoons
Method
Step 1
Marinate the lamb chops with salt, three fourth of the crushed black peppercorns, garlic, two tablespoons oil and rosemary. Keep in refrigerator for around four hours.
Step 2
Meanwhile boil potatoes in salted water and drain. Pass through a sieve into a bowl. Add butter and cream and whisk till smooth.
Step 3
Add salt and the remaining crushed black peppercorns and whisk. Preheat oven to 180 ºC. Heat the remaining oil in a pan or skillet and sear the chops on both sides for around five minutes each. Drain. Combine pistachio, bread crumbs and parsley in a bowl.
Step 4
Roll the chops in the mixture. Cover with an aluminium foil and cook in the preheated oven for ten to twelve minutes. In the same pan, sauté onions till brown.
Step 5
Add mushrooms and sauté for around two minutes. Add stock and salt. Bring to a boil. Dissolve cornflour in quarter cup of water and add. Cook till the sauce reaches the desired consistency.
Step 6
Place the mashed potatoes in the centre of a serving plate and arrange the chops upright on top of the potatoes
Step 7
Drizzle the sauce half over the chops and half around the plate. Garnish with a rosemary sprig and serve hot.
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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.
