Lamb & Daal

Ingredients

 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

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• 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.