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Nihiri seasoned Lamb with Mint Potatoes and Tenderstem Broccoli


 


 

I was looking for a new way to season the lamb chops for dinner and I came across the ingredients for Lamb Nihiri. As I had most of the ingredients, I decided to give it a go. It tasted really nice with the different spices and the heat wasn’t overpowering due to monitoring how much chilli powder I used. In addition to this, it goes well with the cooling mint potatoes.


I think I might have a go making Lamb Nihiri stew or spicy curry with the relevant seasoning. Watch this space, I will be definitely be posting.

 
Prep:20 mins
Cooking time: 1 1/2 hours
Serves: 4 people
Ingredients

-Lamb

-1 Green Bell Pepper

-1 pack of Tenderstem Broccoli

-1 pack of Baby Potatoes

-1 Tsp Garlic Paste

-1 Tsp Ginger Paste

-1 Tsp Ground Coriander

-1 Tsp Ground Cinnamon

-1 Tsp Ground Nutmeg

-1 Tsp Chilli Powder

-1 Tsp Garam Masala

-1 Tsp Fennel Seeds

-1 Tsp Ground Cumin

-3 Bay leaves

-Cardamom pods

-Coriander

-Mint

-Oil


 
Instructions
  1. Wash the lamb and season with the herbs and spices.

  2. Boil the potatoes until soft on a medium heat.

  3. Fry the lamb in a frying pan on a medium heat with the heat on.

  4. Place potatoes in a baking tray with oil, salt and pepper and mint.

  5. Place the potatoes in an oven.

  6. Place lamb chops in a baking tray adding onion, garlic and chopped peppers covered in foil.

  7. Let everything cook for 20 mins.

  8. Fry tenderstem in butter

  9. Serve on a plate.

 

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