Char Grilled Lamb Chop With Spicy Teriyaki Sauce | Lively Weekends | MasalaTV Show
- 5 years ago
Try this Low-carb dinner dish, Char-Grilled Lamb Chop with Spicy Teriyaki Sauce and share your feedback.
Watch this Masala TV video to learn how to make Char-Grilled Lamb Chop with Spicy Teriyaki Sauce ,Green tea ice cream,
and Yaki Kongo Shifudo Recipes. This show of Lively Weekend with Host Kiran Khan aired on 10 August 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our website: https://www.masala.tv/
CHAR-GRILLED LAMB CHOP WITH SPICY TERIYAKI SAUCE:
Ingredients:
Lamb chops 250 grams
Salt to taste
Black pepper to taste
TERIYAKI SAUCE:
Soy sauce 1 cup
Onion 1
Apple juice 1 cup
Ginger 100 grams
Sugar 5 tbsp
Corn flour 1 tbsp
Garlic 1
Grilled chicken bones ½ cup
Water 1/2 cup
Red chili flakes 1/2 tsp
Method:
1. Mix the ingredients all together, except for the sugar, and then bring it to a boil for around 45 minutes under medium fire.
2. Strain in another pan and then add sugar and let it boil again.
3. Add the dissolved corn flour by gradually pouring into the mixture while stirring continuously.
GREEN TEA ICE CREAM:
Vanilla ice cream 3 scoops
Green tea powder 1/2 tsp
1. Let the vanilla ice cream melt at room temperature for approximately 5 minutes.
2. Add the green tea powder and mix it thoroughly using a wire whisk until the color has evenly blended.
3. Put it in the freezer and let it be frozen again.
YAKI KONGO SHIFUDO:
Ingredients:
Salmon 150 grams
Red snapper 150 grams
Scallop 90 grams
Vegetable oil 6 tbsp
Salt to taste
Black pepper to taste
Method:
1. Season with salt and pepper.
2. Pan-fry with vegetable oil.
3. Arrange in serving plate.
Ingredients for Miso Chili Sauce:
Miso paste 2 tbsp
Mirin 2 tbsp
Sugar 1 tbsp
Green chili 1
Hondashi 1/2 tsp
Water 2 tbsp
Method:
1. Grill the green chili.
2. Dissolve hondashi in 2 tablespoons of water.
3. In a blender, mix all the remaining ingredients.
4. Afterwards, transfer in a pan and simmer under medium fire for about a minute.
Watch this Masala TV video to learn how to make Char-Grilled Lamb Chop with Spicy Teriyaki Sauce ,Green tea ice cream,
and Yaki Kongo Shifudo Recipes. This show of Lively Weekend with Host Kiran Khan aired on 10 August 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our website: https://www.masala.tv/
CHAR-GRILLED LAMB CHOP WITH SPICY TERIYAKI SAUCE:
Ingredients:
Lamb chops 250 grams
Salt to taste
Black pepper to taste
TERIYAKI SAUCE:
Soy sauce 1 cup
Onion 1
Apple juice 1 cup
Ginger 100 grams
Sugar 5 tbsp
Corn flour 1 tbsp
Garlic 1
Grilled chicken bones ½ cup
Water 1/2 cup
Red chili flakes 1/2 tsp
Method:
1. Mix the ingredients all together, except for the sugar, and then bring it to a boil for around 45 minutes under medium fire.
2. Strain in another pan and then add sugar and let it boil again.
3. Add the dissolved corn flour by gradually pouring into the mixture while stirring continuously.
GREEN TEA ICE CREAM:
Vanilla ice cream 3 scoops
Green tea powder 1/2 tsp
1. Let the vanilla ice cream melt at room temperature for approximately 5 minutes.
2. Add the green tea powder and mix it thoroughly using a wire whisk until the color has evenly blended.
3. Put it in the freezer and let it be frozen again.
YAKI KONGO SHIFUDO:
Ingredients:
Salmon 150 grams
Red snapper 150 grams
Scallop 90 grams
Vegetable oil 6 tbsp
Salt to taste
Black pepper to taste
Method:
1. Season with salt and pepper.
2. Pan-fry with vegetable oil.
3. Arrange in serving plate.
Ingredients for Miso Chili Sauce:
Miso paste 2 tbsp
Mirin 2 tbsp
Sugar 1 tbsp
Green chili 1
Hondashi 1/2 tsp
Water 2 tbsp
Method:
1. Grill the green chili.
2. Dissolve hondashi in 2 tablespoons of water.
3. In a blender, mix all the remaining ingredients.
4. Afterwards, transfer in a pan and simmer under medium fire for about a minute.