Lamb Three Ways
Here are a few simple recipes shared by Chef Krishna that we can cook at our home and enjoy it with our friends and family members this Dashain.
Chef Krishna Kaji Basnet has more than three decades of experience in cooking. He has worked in different international and domestic five-star hotels such as Hotel Himalayan and Hotel Yak and Yeti. He also has association with the world’s best chain like Sheraton.
Here are few simple recipes shared by chef Krishna that we can cook at our home and enjoy it with our friends and family members this Dashain.
Nepali spiced leg of lamb
- 1 leg of lamb
- 1 teaspoon salt
- 1/2 cup ginger garlic paste
- 2 teaspoon green chilli paste
- 4 bay leaves
- 2 tablespoons mustard oil
- 1 tablespoons lemon juice
- 3 sticks cinnamon, broken into 1-inch pieces
- 1 tablespoons red chili powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon turmeric powder
- 1 tablespoon garam meat masala
- 1 teaspoon nutmeg powder
Clean the lamb leg and trim the extra fat. Wash it under running water and pat dry with kitchen towel. Prick the lamb leg with fork. Then marinate it with ginger-garlic paste, salt, green chilli pest, lemon juice, mustard oil, bay leaf, cinnamon and all powder masala. Refrigerate the lamb leg for minimum four hours, or preferably overnight for better taste. Heat a pot. Put marinated lamb leg and grill all the parts till golden brown. Now gently pour warm stock or water on it and cook gently on slow flame with a tight lid for two hours or till cooked. Remove the lid and cook on high flame so that excessive moisture gets evaporated. Allow it to cool. To make the sauce use the leftover juice and pour it on top of lamb. Lamb is ready to serve.
Lamb Kachila kebab
- 200 gm lamb minced meat
- To taste salt/ pepper
- 10 gm fenugreek seed
- 30 ml mustard oil
- 30 gm chopped spring garlic
- 10 gm coriander leaves
- 1 dry red chili
- 1 egg
- Chili powder to taste
First of all, take a large mixing bowl and put the meat in it. Then, add chopped spring garlic, coriander leaves, dry red chili, salt, egg and chili powder. Mix all the ingredients thoroughly. Now, heat a pan and add oil t on it. When the oil is heated, splatter fenugreek seed and let it turn black in color. When that happens, add turmeric powder to it and immediately pour it over the meat mixture. Again mix it thoroughly. Make meat patty and grill it in the pan till well cooked. Finally serve with shredded green salad and coriander chutney.
Grilled Lamb chop
- 1 tea spoon cup lemon juice
- 1 tablespoon olive oil
- 1 teaspoons finely chopped garlic about 4 cloves
- To taste: sea salt/ crushed pepper
- 1 teaspoon rosemary leaves
- 3 pcs. lamb loin chops about 3/4-1 thick
- 100 gms. seasonal vegetables
- 100 gms rice or potatoes
Mix all ingredients, except for lamb in a bowl. Place the lamb chop in the mixture and make sure all sides are properly coated with the mixture. Let it rest in the fridge overnight. The longer the better, but give them at least one hour. Remove the chops and let them come to the room temperature (approximately 20 minutes) before cooking. Now grill the lamb chop on pan or griddle plate for 5 minute or according to your taste. Serve the lamb chop on the bed of rice or potatoes with vegetables. Drizzle with it lemon juice before serving and garnish with chopped parsley and herbs.