Name: Grilled lamb with yuzu miso sauce & special deepavali sweets from sri krishna sweets,
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: 200 g lamb; 50 g egg plant; 50 g leeks, sliced; 50 g Miso sauce; 40 g red bell pepper; 20 g Eringi mushrooms; 20 g white crab mushrooms; 10 g corn flour; 10 g sugar; 1 g chilli; 150 ml Kelp or vegetables stock; 20 ml soy sauce; 20 ml Mirin; 20 ml sake; 2 pinches salt; Small amount Yuzu peel, minced

Ingredients

200 g lamb
50 g egg plant
50 g leeks, sliced
50 g Miso sauce
40 g red bell pepper
20 g Eringi mushrooms
20 g white crab mushrooms
10 g corn flour
10 g sugar
1 g chilli
150 ml Kelp or vegetables stock
20 ml soy sauce
20 ml Mirin
20 ml sake
2 pinches salt
Small amount Yuzu peel, minced

Preparation

Preparation20 min

Cook time20 min

To prepare Miso sauce: Boil Mirin and sake in a pot down until it has evaporated to 2/ 3 rd of its volume.
Add Miso and stir well. Add soy sauce, sugar, salt and stock then boil again. Add corn flour paste mixed with water and stir well.
Grill lamb, egg plant and red bell pepper. Saute mushrooms in a pan. Slice leeks. Dip up eggplant then place grilled lamb, add Yuzu peel on the lamb and place bell pepper.
Sprinkled crab mushrooms around lamb steak and place sliced leeks on the top of the lamb. Pour the Miso sauce over the lamb steak.
Pour the Miso sauce over the lamb steak.