Surkh Pasliyan By Chef Ajay Chopra From Living Foodz

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In Northern Flavours, Chopra will explore regional recipes from North India, including Rajasthan, Delhi Punjab, Himachal Pradesh, Jammu & Kashmir.
  1. Pierce the rack of lamb and rub in salt, ginger/garlic paste, malt vinegar, red chilli powder,mustard oil and place in cool place for at least two hours.
  2. Mix in yogurt ,clove powder in the rack of lamb
  3. Marinate it properly and keep aside for overnight.
  4. Sear the rack in hot oil and keep aside.
  5. Heat oil put garam masala whole, brown onion place the seared rack with the whole marinade.
  6. Bring it to a boil and simmer for 1 hour ,cook till done.
  7. Now skewer it and tan in tandoor, glaze it with the cooking liquid and serve hot with beetroot and snowpeas salad.


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