Continued Growth Of Mango Lounge Windsor



Multi-award-winning Indian restaurant Mango Lounge in the Royal Borough of Windsor is going from strength to strength.  Even during the worst economic climate Mango Lounge managed to keep the customers coming through the door.  It appears that the residents of the Royal Borough and beyond cannot have enough of Mango Lounge head chef Ashwani Kumar and his highly skilled team's exciting and exquisite food.

Mango Lounge has delighted their customers not just through its food, but also with the impeccable service and an excellent wine list. Such is the success of Mango Lounge that an expansion programme is now under way. The current restaurant is being extended and a new kitchen will soon be in place. If your thoughts are turning to hot and spicy food as Autumn sets in and you want to create it in your own kitchen, try Mango Lounge's award-winning Lal Maas recipe, a fiery lamb curry from Rajasthan in western India.

Lal Maas (a fiery lamb dish from north of India)


Serves 4

400g lamb cut into 2-inch cubes

8 lamb cutlets (with the bone on it)

250ml plain yoghurt

2 tbsps ginger and garlic paste

1 tsp turmeric

½ tsp garam masala

6 tbsps vegetable or sunflower oil or ghee

4-5 medium sized onions, sliced

2 medium sized green chillies, chopped

4 red chillis whole

3 star anise                      

1 cinnamon stick           

1 tsp aniseeds, crushed           

4 green cardamom pods                      

3 black cardamom pods          

1 tsp roasted and powdered coriander seeds

1tsp roasted and powdered cumin seeds

3 tsps Kashmir chilli powder

1tbsp  chopped tomatoes                      

2 tsps tomato paste                                   

½ a small beetroot                       

Salt to taste

1 tsp black pepper, crushed

½ tsp garam masala                      

4 tbsps chopped coriander

Method;

Marinate the lamb for at least 4 hour with yoghurt, ginger/garlic paste, turmeric powder, and garam masala.
Heat oil in a pan and fry the sliced onions, chopped green chillies and the rest of the dry whole spices, cook for about  3 minutes over a low heat.
Add marinated lamb and all the spices cook over a low heat, covered for ½ 30 minutes.
Add tomatoes and cook until the tomatoes reach a paste-like consistency and add tomato paste and beetroot.  Cook until the meat is tender.
Season with salt, pepper and garam masala and garnish with coriander
Serve with rice or bajre ki roti (millet flour bread)



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