8 ea LAMB, RIBS trIMMED 2 T DIJION MUSTARD 4 T OLIVE OIL 1 T PARSLEY, CHOPPED 2 T SOY SAUCE 1 t PEPPER, GROUND 1 ea GARLIC CLOVE, CHOPPED Whisk all ingredients together till it forms a mayonaise consistency. Coat Rack of Lamb (both sides). Broil 5 minutes on each side. Turn oven to 400 degrees and bake for 10 minutes for rare or 15 minutes for medium. Remove from the oven and let the meat rest for 5 minutes before carving.
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RAAN (Indian Leg of Lamb) Ingrediants:
1½ Kg of Lamb
2 Tbsp Chopped Ginger
2 Tbsp Chopped Garlic
150ml of Natural Yoghurt
½ Cup of Mint Leaves (chopped)
½ Green Papaya (grated)
4 Green Chillies (chopped)
2 tsp Crushed Black-peppers
1 Tbsp Smoked Paprika
½ Tsp Nutmeg
1 Tbsp Garam Masala
2 Tbsp of Salt
1 Tbsp Red Chilli Powder (crushed)
½ Cup of White Vinegar
1 Cup of Vegetable Oil
ROSE PETAL KULFI Ingrediants:
1 Tin of Evaporated Milk (250ml)
1 Tin of Condensed Milk (200ml)
1 Jar of Double Cream (250ml)
1 Tsp of Cardamon Powder
2 Tsp of Rose Water
12 Rose Petals
PULAO Ingrediants:
2 Cups of Basmati Rice
½ Cup of Vegetable Oil
2 Tsp of Cumin Seed
1 Medium Onion (Sliced)
4 Slit Green Chillies
2 Tbsp of Ginger
½ Cup of White Vinegar
4 Red Potatoes (quartered)
2 Tsp of Salt
2 Tsp of Garam Masala
½ Cup of Water
2 Cups of Boiling Water
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