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Lamb Escalopes With Award Winning Chef Abdul Yaseen

Video 2 Min 36 Sec

Discover the secrets behind Chef Abdul Yaseen's spicy lamb escalopes.

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Ingredients

400g prime cut of lamb leg or a whole thigh
1 tbsp ginger paste
1 tbsp garlic paste
1 medium onion fried till golden brown
6 green chillies
1 tbsp of mint chopped
1 tbsp of fresh coriander chopped
Juice from half a lemon
2 tbsp of vegetable oil
1 tsp papaya paste (optional)
Coriander and mint chutney

3 bunches of coriander
1 bunch of mint
3 cloves garlic
1 inch ginger
3 green chillies
2 tsp salt
1 tsp sugar
3 tbsp of oil
Juice from 1 lemon

For the spice mix
Roast the following spices and pound to a coarse mixture:
1 tbsp cumin seeds
4 black cardamom seeds
1 inch cinnamon stick
1 tbsp all spice
1 tbsp peppercorns
2 tbsp cloves
5-7 sprigs of rock moss

Method

  1. Trim off the excess fat from the leg of lamb. Debone it and clear it off from any sinews.
  2. Now using a sharp knife, slice through the meat and prepare neat escalope’s.
  3. In a mixing bowl take lamb and marinate with all the ingredients. Rest for at least 2 hours.
  4. Sear the lamb escalope in a very hot pan for about 30 seconds on each side and rest for a minute before serving.
  5. This dish is ideal if you have a barbecue grill available, as it can benefit from its smoky flavours

For the Chutney

  1. Roughly chop and wash the coriander and mint thoroughly until it’s free from sand or dirt.
  2. Mix all the other ingredients well and place in a grinder to make a fine paste.
  3. Check the seasoning and serve cold.