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Nestle Baffle & Lamb Shanks with Mashed Potato


By niya's world (Visit website)





Nestle Baffle

Serve with dal and curry. Baffle is an easy to cook dish. Add variety to your food with this meal.

PREPARATION TIME: 10 minutes
COOKING TIME: 30 minutes
SERVES: 10


INGREDIENTS


NESTLÉ Fresh ?n? Natural Dahi- ½ cup

NESTLÉ EVERYDAY Ghee- 250 g

Water-2.5 litres

Turmeric Powder- 1 tbsp

Atta- 350 g

Suji- 125 g

Salt- 1 teaspoon

Sugar- 2 teaspoon

Oil- 1 tablespoon

METHOD

Boil 2.5 litres of water with 1 tablespoon turmeric powder.

In a bowl mix together all the ingredients except ghee. Knead it well and make soft dough.

Make 10 balls of medium size.

Dip the balls in boiled water and cook it for 20 minutes.

Remove balls from the boiled water and keep aside for 10 minutes.

Then bake them in oven for 20 minutes at 200ºC.

Remove balls from oven, squeeze it and dip it in ghee.

Serve it with dal and curry.



Lamb Shanks with Mashed Potato

Ingredients

4 lamb shanks, trimmed

For the marinade:

1 teaspoon paprika
4 cloves garlic
1 spring rosemary
1 spring thyme
1 tablespoon cooking oil
Salt and pepper to taste

For the mirepoix:

1 carrot
1 celery
1 onion
1 leek
250 g tomato puree
100 ml red wine
500 ml lamb stock
1 bay leaf
7 peppercorns
A few springs rosemary and thyme

For the couscous ( 100 g ):

150 ml vegetable stock
50 g parsley
1/2 red pepper
1 tablespoon lime juice
EVO 1 tablespoon
Salt to taste

Method

Marinate the lamb shanks with all the mentioned ingredients.

Wash and clean the mirepoix vegetables. Roughly cut them.

Heat a heavy bottomed sauce pan. Add oil, bay leaf, peppercorn and vegetables. Saute till brown.

Add tomato puree, carrot deglazed with red wine, add the lamb stock, bring it to a boil.

Sear the lamb shanks golden brown in a separate pan, add to this mix, cover with greaseproof paper and aluminum foil, cook at 180 * C for four hours or until the flesh falls off from the bone and the liquid reduces further.

For the couscous, bring the vegetable stock to a boil.

Pour over the couscous and cover with the plastic film.

Remove the cover after five minutes and loosen the couscous with a fork.

Mix in the lime juice, EVO, chopped red pepper, parsley and mix well.

Serve the lamb shank on top the mashed potato.

Spoon over the sauce on top of it.

Sprinkle with cardamom powder, drizzle over some rose water and garnish with fresh rose petals.

Recipe & Photo Credit - Chef Vicky Ratnani & Times of India, Chennai


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