Grilled lamb with yuzu miso sauce & special deepavali sweets from sri krishna sweets,

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

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Preparation

• 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.