Bharta Ghosh

Lamb chops stuffed with an aubergine, onion, garlic mixture.
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Serves

1

Cooking Time

25-30 min

Meal Type

starter

Preparation Time

20 min

Difficulty

Medium

INGREDIENTS

  • 3 tbsp olive oil
  • 1 aubergine
  • 1 onion
  • 15 to 20 garlic cloves
  • 15 to 20 chives
  • salt
  • 1 tsp all spice powder
  • 2 tbsp cumin powder
  • 1 tbsp white butter
  • ½ tsp nutmeg powder
  • 2 lamb shanks
  • ½ block cheese
  • flex micro greens
  • pea shoot

PREPARATION

  1. 1

    Brush olive oil on medium aubergine.
  2. 2

    Leave into coal pit to char.
  3. 3

    In a bowl add chopped onions, chopped garlic, chives, salt, all spice powder, cumin powder, peel out aubergine skin, split and remove its seeds.
  4. 4

    Chop aubergine finally and mix well, pour olive oil, white butter and mix well.
  5. 5

    Put everything into greased stock pot and spread out, place aubergine skin over.
  6. 6

    For tenderiser add garlic, rock salt and crush nutmeg powder.
  7. 7

    Add olive oil and crush again.
  8. 8

    Apply tenderiser on the lamb shanks, wrap the lamb shanks.
  9. 9

    Sprinkle nutmeg powder.
  10. 10

    Place shanks into stock pot. put onions ring over, pour olive oil.
  11. 11

    Put cube of cheese, sprinkle all spice powder, cumin powder, black pepper corn, bay leaves, coriander and salary leaves.
  12. 12

    Place stock pot over coal and close lid and cook.
  13. 13

    Separate meat from shank bone.
  14. 14

    Serve with aubergine puree flex micro greens, pea shoot.
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