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Broccoli Crusted Lamb Chop, Makhni Sauce, Ghee Roasted Asparagus , Saffron Mash Potato

5 from 2 votes

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This dish is the combination of international ingredients with Indian taste as I used broccoli for the crust which enhance the flavor of meat , then I made makhni sauce which is almost like butter chicken gravy , I cooked asparagus in ghee instead of butter and olive oil which gives tremendous flavor to asparagus .So check out this recipe , may be on next holiday you wanna try this
Prep Time 20 mins
Cook Time 14 mins
Total Time 34 mins
Recipe CategoryNon-Vegetarian
Served AsDinner, Lunch
CuisineFusion
Servings 1
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Ingredients
  

  • Lamb chop - 1pc
  • Salt
  • Rosemary - a sprig
  • Black pepper - 2 gms
  • Red chili powder - 2 gms
  • Zeera powder - 2 gms
  • Ginger - garlic paste - 1 tspn
  • Broccoli - 150gms
  • For Makhni gravy ————
  • Chopped tomatoes - 2 cups
  • cloves - 2 Laung
  • Cashewnut kaju - 4 to 5 pcs
  • Oil - 1tbsp
  • Butter - 1 tbsp
  • Cumin seeds zeera - 1/2 tsp
  • Ginger garlic paste - 2 tsp
  • Chopped onions - 1/2 cup
  • Chilli powder - 1 tsp
  • Fresh cream - 3 tbsp
  • Garam Masala - 1/4tsp
  • Dried fenugreek leaves kasuri methi - 1/2 tsp
  • Tomato ketchup - 1 tsp
  • Sugar - 1 tsp
  • Salt
  • For Ghee Roasted Aspargus
  • Asparagus - 4 pcs
  • Desi ghee - 1 tsp
  • Salt
  • Chopped garlic - 1 pc
  • For saffron mash potato
  • Large potato - 2 no.
  • Cream - 1 tbsp
  • Butter - 1 tsp
  • Saffron - a pinch
  • Salt
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Instructions
 

  • Clean the lamb chop . Take out the excess fat and marinate it with ginger garlic paste, cumin powder, chopped rosemary, olive oil , salt, pepper, red chili powder and keep it in referigerator for 10 to 15 min.
  • For broccoli crust - Grate the broccoli and keep it on side
  • For saffron mash potato. Take a pot put water in that , add salt . Peel the potato , wash it nicely and then cut the potatoes in equal dice and put the potatoes in the pot
  • Once the potatoes boiled , take out the potatoes and mash it nicely. Take a pan, add cream in the pan and add saffron in it . Let the cream boiled and saffron infuse in it . Add mash potato in that , add seasoning and last butter and keep aside
  • For Ghee Roasted Asparagus Take a pan , put ghee in that , add sliced garlic and asparagus . Sauté it a little until it gets nice brown color and then put it in the oven for 3 to 4 min at the temperature of 200* c and then keep aside
  • For Makhni gravy - To make makhani sauce , combine the tomatoes, cloves, cashewnuts and oil with 1/4 cup of water and blend in a mixer to a smooth pulp
  • Strain the pulp using a strainer and keep aside. Melt the butter in a broad pan and add the cumin seeds. When the seeds crackle, add the ginger garlic paste and sauté on a medium flame for 30 seconds. Add the onions,sauté on a medium flame for 1 min
  • Add the strained tomato pulp, chilli powder, fresh cream, garam masala, dried fenugreek, tomato ketchup, sugar and salt, mix well and cook on a medium flame for 3 to 4 min. While stirring occasionally. Keep aside to cool . Blend in mixer till smooth
  • Use the Makhni as required.
  • Now make your grill or pan hot enough , take out the lamb chop from freeze and put it on the grill , cook well from all the sides and put it in the oven at the temperature of 170*c for 12 to 14 min..
  • Take out the meat 5 min. Before it finishes apple broccoli crust by applying bit of mustard on to the lamb chop and put it back into the oven .
  • Assemble the dish Take a nice and clean plate , pour the Makhni sauce onto the plate , add broccoli crusted lamb chop and ghee roasted asparagus

Please appreciate the author by voting!

5 from 2 votes
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chef ashish Kumar
chef ashish Kumar

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