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
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
Keyword chef, fusion, indian recipe, potato recipe