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

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 servings
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

Main Dish

4 servings

20 min

Very Easy

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For those who like their protein fix the traditional way, a fascinating dish with grilled exciting, it's going to delight the taste buds.

Ingredients

Number of serving: 4

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

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.