| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Femina, Meat, Femina1 |
4 |
servings |
INGREDIENTS
| 1 1/4 |
kg |
Shoulder of kid/lamb; deboned and cubed |
| 4 |
tb |
Ginger paste; (60 g) |
| 3 |
tb |
Garlic paste; (45 g) |
| 1 |
tb |
Chilli powder; (15 g) |
|
|
Salt to taste |
| 250 |
g |
Ghee |
| 6 |
g |
Cumin seeds |
| 24 |
|
Curry leaves |
| 4 |
|
Whole red chillies; cut into 4 cm long |
|
|
; pieces |
| 4 |
tb |
Tamarind pulp; (60 ml) |
| 1/4 |
ts |
Green cardamom powder; (1 g) |
|
|
A pinch of clove powder |
|
|
A pinch of cinnamon powder |
|
|
A pinch of bay leaf powder |
INSTRUCTIONS
Churning once. Baste with butter and return the tray to oven and roast for
four minutes, turning once. Remove and, if the supremes are small, cut into
four cm wide strips.
Warm naan or kulcha on a griddle or under the salamander, spread half of
each portion of the mayonnaise-yoghurt cheese-mustard mixture on four
pieces of the warmed bread. Arrange two to three lettuce leaves on each,
cover with tomato roundels, place a supreme or an equal number of chicken
strips over the tomatoes, trimming overlaps, if any. Top with grilled onion
rings, cover with a naan or kulcha and serve with cumin-tempered French
fries.
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