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OVATION NEW ZEALAND LTD PO Box 2646 1st Floor, 210 Maraekakaho Road Hastings 4153 New Zealand
PH: +64 6 858 6390 | E: sales@ovation.co.nz
PH: +64 6 858 6390 | E: sales@ovation.co.nz
1 braised lamb leg, cooked & compressed
Lentil dahl
Kerala curry
Aromatic herb salad
300g Labne
Method
1 boneless Ovation lamb leg
2 Tbsp lime pickle
2 onions – peeled and roughly chopped
50g garlic cloves and ginger root – both peeled & roughly chopped
2-3 litres lamb or chicken stock
1 Tbsp table salt
Method
Tip: Reserve the braising liquid for further use and the flavour will intensify with each use.
1 cup organic brown lentils – rinsed and soaked in cold water for one hour
2 tsp each whole cumin seeds & whole brown mustard seeds
1 Tbls each mustard seed oil & olive oil
15 fresh curry leaves
2 tsp each fresh ginger root and fresh garlic – peeled & crushed
1 large onion – finely diced
2 fresh hot green chillies – deseeded and diced
2 whole dried Kashmiri chillies – roughly broken
1 cup coconut water
2 large ripe tomatoes – finely chopped
1 ½ tsp turmeric powder
1 tsp garam masala powder
½ cup fresh cilantro leaves
Method
75mls canola oil
1 tsp chilli flakes
4 tsp mustard seeds
500gm (1¼lb) onion – finely chopped
100gm (4oz)both garlic and ginger – finely chopped
4 each red and green chillies – deseeded & diced
20 curry leaves
1 whole coconut, juice and grated flesh
1 Litre puree tomato
1 tsp turmeric
1.5 Litre vegetable stock
1 cup cilantro leaves – sliced
Salt and pepper to taste
Method
1 small cucumber – sliced & lightly salted
1 handful of each fresh mint leaves, cilantro leaves, pea tendrils or shoots
1 mild red chili – seeds removed and finely sliced
2 Tbsp crisp fried shallot
2 tsp mustard seed oil
Method