Ingredients
mexican spice paste---40grams
its a fusion of korean japanese middle eastern dish
the mix paste of middle eastern spices
if u ask particular people they will easily get you
olive and olive oil pure is required
herbs as much as u can get bt lesss than 15grams in each part
loose spices fresh raw 15grams or less
potato cut in rounds or whollelly
Directions
1.
keep the fat of lamb stake when u get it
2.
it should be like a thick block of meat
3.
take a bowl fill it with olive oil and oilives 5 pieces squashed
4.
fry onion with indian mexican korean middleeastern spices mixed together 20grams
5.
lightlly fry them then cool them
6.
squash berries 7pieces in the bowl
8.
add the lamb stake and cover it all with the mixes
9.
add oil and then water enough to keep it thick
10.
then put it in freezer for 1hour
11.
clean crab and lobster by boiling
12.
now take a big coking bowl tall ih height
13.
cut onions totmatoes 5pieces (200grams)
17.
and make a paste add olives and simmer for 2 minutes
19.
it will be like a hot paste
20.
add 6big potatoes peeled
21.
simmer and mix it well and cook so that potatoes mix well
22.
dnt cook it more than 2 mins
23.
add water time to tme to keep it thick
24.
add crabs lobsters in whole
25.
raise the paste level adding water olive oil just to cover up the crab and lobster fully immersed
26.
add a whole ginger garlice and 50grams of all mix paste after u added the water crab loster
28.
keep potatoes which iam sure u didnt cook more than 30secs before
29.
in another bowl cook rice so tht it is fluppy and light and non sticky
30.
boil eggs full 5pieces
31.
tkae out the lamb then normalise it
32.
then cut with a knife on one end slice
33.
add mix paste inside and all over
34.
add potatoes and half diced onions
35.
put a slice of cheese very thin over the lamb stake and bake it for 30mins in 250 degree farenheit
37.
add the 200gram lamb shredds
44.
and fry first add the onions
51.
when its lightlly done
52.
add the wine to fry it at high temperature
53.
make sure u r away from the pan
54.
cook it till they are fresh and fluppy
55.
then remove from the pan and keep it covered
56.
by this time the crab lobster is cooked
58.
the lamb is baked with potato
62.
remove the crab whollelly from the cookin bowl
63.
remove the lobster whollely from the bowl
65.
serve rice with boiled eggs onside in one big bowl
66.
crabs in one big bowl
67.
lobsters in one big bowl
68.
lamb stake with vegetables and bakedpotato on side
69.
shredded lambs on another bowl
70.
mustard sauce on on side of rice
71.
u need to cook all timelly
73.
cause makin it hot again mite loose the flavor
74.
make the lamb freeze first
76.
while crab lobster being done
78.
then when crab lobster 3/4 done
80.
start doing the shredded lamb then
81.
by the time lamb is baked lobster is cooked
82.
shredded lamb is being done almost
85.
iam interested in inventing recipes
86.
this is my own recipe
87.
i cooked this meal for 8people
91.
debjyotidutta ---orkut i.d.
Kansas-City Restaurants
