Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tea marinade
Chutney
Yoghurt
Lamb
How it's done
Tea marinade
Bring 500 ml water to the boil, add the salt and tea, leave to steep for approx. 10 mins. Pour in the remainder of the water, leave to cool. Add the lamb, cover and leave to marinate in the fridge for approx. 2 hrs.
Chutney
Mix the vinegar, sugar and salt in a pan, bring to the boil. Reduce the heat, add the shallots, cover and simmer for approx. 20 mins. Reduce for approx. 5 mins. until the chutney thickens. Cut open the tea bag, finely grind the tea using a mortar and pestle, mix into the chutney, set aside.
Yoghurt
Mix the yoghurt with all the other ingredients up to and including the cumin, season with salt.
Lamb
Remove the lamb from the marinade, rinse well, pat dry, brush with harissa. Heat the oil in a non-stick frying pan. Fry the lamb for approx. 2 mins. on each side, remove, cover and leave to rest for approx. 5 mins. Carve the meat, serve with the yoghurt and chutney. Garnish with the pistachios and mint.
| Serve with: | Flatbread |
|---|
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