A meaty affair

Jhol Momo Soup

Ingredients:

• 10 medium ripe tomatoes sliced
• large red onion sliced
• 2 red dry chilli
• 60 gm brown sesame seed
• 3 cloves of fresh garlic sliced
• 1 small bunch of fresh coriander chopped
• 1 chicken stock cube
• 2 tsp chilli powder
• 1 tsp turmeric powder
• 3 tsp oil
• 4 cups of water
• Lemon juice (optional)
• Salt to taste
• Chicken momos

Method:

• Roast the sesame seed in a pan and grind to make a powder and put aside.
• In a pan, heat the oil and fry the dry chilli, sliced garlic cloves and turmeric powder.
• Add the sliced onion and sauté until light brown.
• Add sliced tomatoes and fry it until the tomatoes are cooked and turns into thick paste.
• Now add chicken stock cube, fresh coriander, sesame powder, salt, chilli powder and fry for a few minutes.
• Add this paste into a blender, add a cup of water and blend until the paste is smooth.
• In a big bowl, pour the mixture from the blender and remaining three cups of water and mix until the soup is consistent.
• If you like the soup a bit sour, add juice of one lemon.
• Dunk hot momos in the soup and enjoy.

Recipe courtesy: Meatigo

Lamb Burger

Ingredients:

• 180 gm lamb mince
• 1 egg
• 1 tsp dried oregano
• 1 tsp white wine vinegar
• 4 garlic clove mince
• 15 gm chopped onion
• 10 gm carrot
• 10 gm celery
• 10 gm leeks
• 5 gm rosemary
• 5 gm crushed black pepper
• Salt to taste

Method:

• Mix the lamb, egg, oregano, garlic, carrot, celery, leek, rosemary, salt and pepper together in a mixing bowl with your hands until evenly blended once the mixture is done. Make a pattie out of it.
• Cook on pre-heated grill until the burger is cooked to your desired degree of doneness.
• Serve the burger pattie with iceberg lettuce, sliced tomatoes, sliced gerkins, fried egg and turkey ham on homemade burger buns.
• Your burger is ready.

Recipe credit: The Stables, Mumbai

Slow Low Lamb Shank

Ingredients:

• 300 gm lamb shank
• 200 gm artichokes
• 150 gm mashed potatoes
• 15 gm lemon thyme
• Chilli Oil to taste
• Salt to taste
• White Pepper to taste
• Black Pepper to taste

Method:

• Season the lamb with salt, pepper, and thyme.
• Cook the lamb in sous vide till it’s soft and tender.
• Grill the artichokes and cook it with lemon thyme.
• Finish braising the lamb in a pan.
• Reduce the lamb juice.
• Assemble lamb shank on a bed of mashed potatoes. Arrange the grilled artichokes.
• Pour the reduced lamb juice.
• Finish the plating with a dash of chilli oil and herb as garnish.
• Your lamb shank is ready.