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Lamb & Daal


 Portions 10 persons,

Cook the lentils:

  • Rafhan Corn Oil (1x16L)50 ml

  • Onion, brunoise80 g

  • Minced garlic10 g

  • Olive green sliced50 g

  • Lentils200 g

  • Water1 l

  • Tomato concassè60 g

  • Parsley chopped50 g

  • Oregano leaves4 g

  • Olive oil20 ml

Lamb Cutlets:

  • Lamb rack2.80 kg

  • Knorr Coating Mix (6x870g)60 g

  • Rosemary, fresh100 g

For Sauce:

  • Knorr Demi Glace Base (6x1kg)100 g

  • Water1 l

  • Mustard30 g

  • Preparation

  • Cook the lentils:

  • Heat the Rafhan Corn Oil in a medium saucepan over a medium-high heat and add the onion and garlic. Turn the heat down to medium and gently fry for 5 minutes, stirring regularly. Add the olives to the pan with the lentils. Toast for 5 minutes then add the water 200ml at a time, refilling when it goes dry. 

  • When the lentils are cooked and only a little thick liquid remains, add the diced tomato to the lentils. Finely chop the herbs and add those too. Finish by stirring in the olive oil and set aside.

  • Lamb Cutlets:

  • Marinate Chicken drumstick with Knorr Coating Mix Marinade and chopped rosemary for 4-6 hours before grilling to desired level. Approx. 12-15 minutes for medium.

  • For Sauce:

  • Dissolve Knorr Demi Glace Sauce in warm water and simmer for a few minutes to ensure perfect thickness, then whisk in mustard.

Lamb & Daal: About
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