LAMB TANDOORI IN PITA POCKETS
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Khairul Akmal Arbaei
Raventhran a/l Jayatheeson
Dining at the opulent Dorsett Grand Subang which is nestled in the heart of Subang Jaya, is an endless pleasurable affair with the vast international and local specialities available. Represented by Raventhran a/l Jayatheeson & Khairul Akmal Arbaei.
- Sub Category Name
Combo
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Teas Used
Ingredients
Lamb Loin- 2 tbsp chilli powder
- 3g yogurt
- 5g ginger
- 5g garlic
- Seasoning, to taste
- 1 lamb loin
- 20g cucumber
- Lime juice, to taste
- 5g red chilli
- Salt, to taste
- 20g carrot
- 20g onion
- 100g mint leaves
- 30g Dilmah Pure Peppermint Leaves
- 20g green chilli
- 20g onions
- Lime Juice, to taste
- 10g garlic
- Yogurt, to taste
- Salt, to taste
Methods and Directions
Lamb Loin- Blend all ingredients together. When a paste is formed rub it on the lamb loin.
- Sear the lamb loin before baking in the oven until cooked.
- Mix all the ingredients and season well.
- Chill before serving.
- Blend all the ingredients until it thickens and season well.
- Chill before serving.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 24/12/2024
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