• Chef, Kanak Cuisine
• Over 15 years professional cooking experience
• Traditional Indian cuisine
A North Indian dish with Chinese origins. The tomato based curry is cooked with bell peppers, onions, broccoli and traditional Indian spices. I make mine with tender leg of lamb and serve it with with naan, rice and an Indian salad.
Lamb Jalfrazie (leg of lamb, tomato, bell pepper, broccoli, garlic, ginger, onion, Indian spices), Indian Salad (romaine lettuce, onion, tomato, cucumber), Salad Dressing (oil, lemon, chaat masala (salt, dehydrated mango, black salt, cumin, coriander, musk melon, black pepper, mint leaves, ginger, yellow chili, bishop weed, cloves, nutmeg, asafoetida, caraway)), Basmati Rice (Basmati rice, cumin, oil), Naan (flour, milk, olive oil)