Bangala Chops – Baby lamb on the bone with a twist

Ingredients:

• Baby Lamb
• Black Pepper
• Tarragon
• Garlic
• Ginger
• Yogurt
• Salt
• Olive Oil
• Chopped rosemary

Method

1. Marinate the lamb in this combination for around two hours – mix; add chops, cover and chill
2. 15-20 minutes (according to taste) at 200˚C
3. While chops are in oven it is time to make sauce.
4. Making the sauce: For this you’ll need: The same ingredients as the marinade; an onion, coriander seeds, tamarind
5. Bit of Olive Oil in a boiling pot, add some garlic and ginger to bring out flavour
6.  Add diced onion before garlic browns
7. Add the black pepper, tarragon, garlic, yogurt, salt, chopped rosemary and coriander seeds (TIP: roasting the seeds and then crushing them with a mortar and pestle will maximize their flavour)
8. Soak tamarind in water, pulp it and add pulp to sauce for the “tang”

TIP: The moisture from the onion softens the tamarind.

Serve with Boiled potatoes flavoured with tarragon and salt, and add a variety of peppers for colour.

Salmond Shorisha – Salmon fillets, slightly spiced with mustard seed and garlic paste in a delectable sauce

Ingredients

• Salmon (with skin on to keep shape and flavour)
• Garlic Paste
• Mustard Seeds
• Black Pepper
• Salt
• Turmeric for colour
• Lemon – quarter freshly squeezed

Method

• Marinate for 30 mins
• Fry in two tablespoons of olive oil for 5-10 minutes (skin side down)
• Making the sauce (ingredients mixed together and heated in pan)
• Garlic
• Crushed Mustard Seeds
• Olive oil,
• Shallots (TIP: Always use shallots not onions, shallots have a more subtle flavour than onions) cook with a bit of water)
• Salt
• Turmeric (haldi)
• Cumin
• Coriander powder
• Garnish with coriander and serve on a plate with chilli oil and salad.

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