Barbeque Lamb Nibbles Marinated in Knorr
Barbeque Lamb Nibbles Marinated in Knorr Barbeque Marinade served with Watermelon & Lentil Curry
Ingredients (4 portions) Amount
Measure
Name Lamb Ribs Scored on Fat Side
20.00
g
Sugar
20.00
g
Salt
100.00
ml
KNORR Barbecue Marinade 6 x 1 kg
200.00
g
Watermelon Pealed & Cut Brunoise Style
100.00
g
Lentils Cooked
100.00
ml
Coconut milk, canned
1.00
pc
Tomatoes Peeled & Half Cut Brunoise
1.00
pc
Onions Finely Diced Knob of Ginger Minced
2.00
pc
Garlic, cloves Minced
15.00
g
Cumin, ground
15.00
g
Coriander, ground Lamb Masala Natural Masala Tumeric 15g Biriyani Mix 15g Salt & Peppe to Season
1.00
pc
Red Peppers Roasted & cut Julienne
Page 1
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
02.04.2016
80.00
g
Cucumbers Julienne (Reserve Pulp for Raita)
12.00
pc
Coriander, fresh (Cilantro) 12 Fresh Sprigs
1.00
pc
Tomatoes Use Left over Half from earlier
80.00
g
Yoghurt, plain Cucumber Pulp Chopped Finely
1.00
pc
Garlic, cloves Minced Mint Sprigs 2 Sprigs Cut Roughly
1.00
pc
Lime Squeezed
Preparation For the lamb Mix the salt and sugar together Rub the lamb with the salt and sugar mixture Wrap with cling film and reserve for 30 minutes to an hour After the time has lapsed, rinse the lamb under water running, and then pat dry Transfer the lamb into a bowl and add the Knorr Barbeque Marinade Leave it to marinate for 15 minutes
After the marination: Put the lamb into a stainless steel container Add 2 cups of water to cover, and then cover with tin foil (wrap tight) Transfer to a pre- heated oven & roast at 140°C for 2 hrs until cooked When cooked take out of the oven and rest on an oven rack Reserve that the pan juice in a small pot
For the watermelon curry Page 2
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
02.04.2016
Sauté the onion and garlic to a golden state, but without burning them for 8minutes Add the spices Sauté for another 5 minutes Take 100g of the watermelon and liquidize. Return to the pan and add to the curry Simmer for another 10 minutes Finaly add the cooked lentils and cook another 2min Add seasoning Put aside
Garnish
1 Red pepper roasted and cut julienne 80 g cucumber julienne (reserve the pulp for the riatta) 12 sprigs coriander fresh ½ tomato leftover from (2) cut into julienne
Raita 80 g plain yoghurt Cucumber pulp from (3) chopped finely 1 garlic clove minced 2 sprig mint cut roughly 1 lime squeezed Salt and pepper
Page 3
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
02.04.2016
Mix everything together in a bowl Season with salt and pepper Reserve in the fridge
To Serve Cut the lamb into bite size portion and hold in the oven for 2 minutes Line 4 Bowls on a platter Share the curry into the bowls, top with the lamb and add the pan juice Finish with a dollop of Raita on top Garnish with the garnish (3) mix and serve
Page 4
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
02.04.2016
Ingredients (4 portions) Amount
Measure
Name Lamb Ribs Scored on Fat Side
20.00
g
Sugar
20.00
g
Salt
100.00
ml
KNORR Barbecue Marinade 6 x 1 kg
200.00
g
Watermelon Pealed & Cut Brunoise Style
100.00
g
Lentils Cooked
100.00
ml
Coconut milk, canned
1.00
pc
Tomatoes Peeled & Half Cut Brunoise
1.00
pc
Onions Finely Diced Knob of Ginger Minced
2.00
pc
Garlic, cloves Minced
15.00
g
Cumin, ground
15.00
g
Coriander, ground Lamb Masala Natural Masala Tumeric 15g Biriyani Mix 15g Salt & Peppe to Season
1.00
pc
Red Peppers Roasted & cut Julienne
Page 1
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
02.04.2016
80.00
g
Cucumbers Julienne (Reserve Pulp for Raita)
12.00
pc
Coriander, fresh (Cilantro) 12 Fresh Sprigs
1.00
pc
Tomatoes Use Left over Half from earlier
80.00
g
Yoghurt, plain Cucumber Pulp Chopped Finely
1.00
pc
Garlic, cloves Minced Mint Sprigs 2 Sprigs Cut Roughly
1.00
pc
Lime Squeezed
Preparation For the lamb Mix the salt and sugar together Rub the lamb with the salt and sugar mixture Wrap with cling film and reserve for 30 minutes to an hour After the time has lapsed, rinse the lamb under water running, and then pat dry Transfer the lamb into a bowl and add the Knorr Barbeque Marinade Leave it to marinate for 15 minutes
After the marination: Put the lamb into a stainless steel container Add 2 cups of water to cover, and then cover with tin foil (wrap tight) Transfer to a pre- heated oven & roast at 140°C for 2 hrs until cooked When cooked take out of the oven and rest on an oven rack Reserve that the pan juice in a small pot
For the watermelon curry Page 2
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
02.04.2016
Sauté the onion and garlic to a golden state, but without burning them for 8minutes Add the spices Sauté for another 5 minutes Take 100g of the watermelon and liquidize. Return to the pan and add to the curry Simmer for another 10 minutes Finaly add the cooked lentils and cook another 2min Add seasoning Put aside
Garnish
1 Red pepper roasted and cut julienne 80 g cucumber julienne (reserve the pulp for the riatta) 12 sprigs coriander fresh ½ tomato leftover from (2) cut into julienne
Raita 80 g plain yoghurt Cucumber pulp from (3) chopped finely 1 garlic clove minced 2 sprig mint cut roughly 1 lime squeezed Salt and pepper
Page 3
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
02.04.2016
Mix everything together in a bowl Season with salt and pepper Reserve in the fridge
To Serve Cut the lamb into bite size portion and hold in the oven for 2 minutes Line 4 Bowls on a platter Share the curry into the bowls, top with the lamb and add the pan juice Finish with a dollop of Raita on top Garnish with the garnish (3) mix and serve
Page 4
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
02.04.2016
