Recipient of the ‘Top 10 Chefs in Asia’ honour, and a force to reckon with in the culinary world, Chef Manisha Bhasin has carved a niche for herself in her 30 years with ITC Hotels. She introduced the unique Dehlvi cuisine, amongst other brands like Pan Asian, Dakshin & West View. She constantly endeavours to keep the originality of the cuisine, while creating new combinations & presentations.

Here she tells us how to produce a Quick Asian Lamb with Jasmine Rice, for LBB’s {The Recipe Project}

INGREDIENTS

METHOD

  1. Take a heavy bottom pan on a low flame.
  2. Brown the chopped onions. Set aside.
  3. Add oil. Saute the lamb cubes till browned. Season with salt.
  4. Add ginger garlic paste, turmeric powder and saute lightly.
  5. Fold in tom yum paste and chilli paste along with brown onions .
  6. Saute for 10 mins. Add 500 ml of water. Pressure cook till the meat is done.
  7. Open the cooker and fold in coconut milk and coriander leaves.
  8. Give it one boil and serve hot with steamed rice.

CHEF’S NOTES

  1. Chinese Red Chilli Paste is at times sent with your Chinese packed order, or it’s best to use a homemade one but that can be tedious.
  2. Best accompanied by plain boiled rice and if you are adventurous, go for Jasmine rice and some Asian salad like raw papaya.

N.B. All recipes belong to the chef and are published with permission by Little Black Book. Reproduction of this recipe for print and circulation is not permitted.