Saturday, 31 October 2015

Dish #417 - Lamb & Prawn Cajun Jambalaya - #perfectweekendmeal


Jambalaya is rice dish, very similar to the Indian Biryani, but Jambalaya is a dish with Spanish and French influence. Though I don't have all the details except that it tastes really good...

I have had Jambalaya in some restaurants in Bangalore as well as abroad, and tried making this at home.
The first time I made it I used a recipe from a food channe, but due to my Indian taste buds I found it pretty bland, from then I started using Cajun spice to give it a small Mexican twist and make it as delicious as my Cajun prawns.

After cooking it realized that its very simple to make, but equally delicious to our biryani with less time in the kitchen.

Though I cook this on Sundays, its pretty easy to cook it on weekdays also as its quick and a complete meal.

Ingredients:
olive oil - 1 tbsp
Lamb cubes - 200 gms
Prawns - 200 gms
Onion - 1 - diced
Red pepper - 1- thinly sliced
Garlic cloves -2 - crushed
Cajun  - 1 tbsp 
long grain rice - 250g
plum tomatoes - 400g can
lamb stock or Water - 350ml
Parsley or Coriander - for garnishing

Method: Heat the oil in a large frying pan with a lid and brown the lamb for 5-8 mins until golden.
Remove and set aside. Tip in the onion and cook for 3-4 mins until soft.
Then add the pepper, garlic, prawn and Cajun seasoning, and cook for 5 mins more.
Stir the lamb back in with the rice, add the tomatoes and stock.
Cover and simmer for 20-25 mins until the rice is done.
Serve hot garnished with parsley or coriander leaves.

Friday, 9 October 2015

Dish #416 - Mediterranean Style Grilled Lamb Chops


Grilled lamb chops is one of my favorite evening starter...
Made these couple of days back in Mediterranean style and my family absolutely loved it and I am sure you will too..!!

Ingredients :
Lamb chops - 500 gms
Yellow bell pepper - 1 - sliced
Cherry tomatoes - 6-8
Garlic - 1 head
Thyme leaves - Fresh or dry - 2 tbsp
Rosemary leaves - Fresh or dry - 1 tbsp
Bay leaves - Fresh or dry - 4
Salt to taste
Black peppercorns - cracked - 2 tsp
Olive oil - 150 ml

For Garnishing
Feta cheese - crumbled - 1 handful
Mint leaves 

Method :
Peel the garlic cloves and grind in a mixer or food processor with the thyme, rosemary, bay leaves, salt, peppercorns and oil.  Alternatively grind dry ingredients using a pestle and mortar then blend in the oil.

Mix the lamb chops, yellow peppers, cherry tomatoes and marinade together and marinate for a couple of hours before barbecuing/grilling.

Grill on charcoal grill or oven grill until done.

Serve hot garnished with Feta cheese and mint leaves.

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