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Macha Modi Khola

Shanker Pandey

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Name of Chosen Dish

Starter/ Appetiser

 

 

Pan-fried Marinated lamb with Nepalese Crispy Rice & Tomato Chutney

 

List of ingredients

Pan fried lamb with crispy rice:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tomato Chutney :

 

 

 

 

 

 

 

 

 

 

Mustard oil : Two dessert spoon

Fenugreek seeds : One teaspoon

Chopped garlic : One teaspoon

Chopped ginger: One teaspoon

Chopped Green Chilli : One teaspoon

Cumin  , coriander, turmeric  and chilli powder : One teaspoon each

Plain yogurt : Two dessert spoon

Tamarind chutney : One teaspoon

Lamb: Diced lamb 130 gram (for one portion )

Freshly  chopped coriander :  one spoon

Spring onion : half a bunch Chopped

Salt to taste and lemon juice

Oil :100ml

 

 

One medium sized onion

Chopped garlic : One teaspoon

Chopped ginger: One teaspoon

Chopped Green Chilli : One teaspoon

Cumin  , coriander, turmeric  and chilli powder : One teaspoon each

Freshly  chopped coriander :  one spoon

Spring onion : one bunch Chopped

Salt to taste

Oil : 150ml

 

   
Method

 

Pan Fried Lamb

 

 

 

 

 

 

 

 

 

 

 

 

Tomatoes Chutney

 

 

 

 

 

 

List of ingredients

 

Macha Modi Khola

 

 

 

 

 

 

 

 

 

 

 

 

 

1.       Take off  all fat from lamb then cut it in diced piece

2.       Then marinate diced lamb with dry spices ,mustard oil and  lemon juice

3.       Leave it for half an hour to marinate

4.       After half an hour  place the marinated lamb in ( 170c temperature  ) oven for 8 – 10 minutes or until cooked

5.       In the separate wok heat the remaining mustard oil.

6.       When the  oil is hot then add fenugreek seeds , once seeds

change the colour then add ginger, garlic, chilli, lamb and sautéed for few minutes.

7.       Add yoghurt ,dry spices and finish with tamarind chutney and fresh herbs

 

1.       Into a heavy based pan pour  vegetable oil  then add chopped onion and sauté for a few minutes without changing colour

2.       Add ginger, garlic, tomatoes and salt and cook for 5-10 minutes

3.       Add dry spices and fresh herbs

4.       Once cooked , blander it and pass through

 

 

Macha Modi Khola

 

White fish: 300 grams

Ginger & Garlic paste: one teaspoon

Crusted cumin : one spoon

Mustard seeds: one teaspoon

Coram seeds: one teaspoon

Tomatoes : four pieces

Cinnamon powder: One teaspoon

Yoghurt : Two desserts spoons

Cumin  , coriander, turmeric  and chilli powder : One teaspoon each

Freshly  chopped coriander :  two spoon

Spring onion : half a bunch Chopped

Green chilli: two pieces

Salt to taste and lemon juice

Oil : 250ml

 

Method

 

Macha Modi Khola

 

 

1.       Marinate white fish with ginger, garlic, Coram seeds and touch of dry spices and leave to marinate for half an hour

2.       Into the heavy based pan pour some vegetable oil, once oil is hot add whole mustard seeds, crusted cumin cooked until it releases the flavour, then chopped onion.

3.       Once onion has turned to golden colour, add ginger garlic paste and cook for few minutes.

4.       Add fresh chopped tomatoes, then cook for ten minute.

5.       Now add dry spices and cook without burning. If  required, add some water.

6.        Now fry the fish on the pan ,once it is fried then transfer to

Sauce and cook for a few more minutes adding cinnamon powder.

7.       Before you remove just add yoghurt and fresh herbs

8.       Then serve with Plain Basmati flavour rice.