LAM KOTELETTEN MET CHAMPIGNON. (FRENCH RECIPE.) SUPER TASTY AND EASY BY CHEF KALIM AHMAD. THIS RECIPE IS SO EASY TO MAKE WITH A BUNCH OF INGREDIENTS AND THE END RESULT IS SO YUMMY THAT EVERYONE WILL LOVE IT.
FRENCH RECIPE IS FULL OF NUTRITION AND IT’S EYE-CATCHING CHOCOLATE COLOUR APPEALS TO EVERYONE.
HERE IS THE FULL RECIPE OF LAM KOTELETTEN MET CHAMPIGNON.
INGREDIENTS.
LAM KOTELETTEN. 1KG.
CHAMPIGNON. ( MUSHROOMS ) 500 GRAMS.
BLACK PEPPER. 1 TEASPOON.
SALT. 1 TEASPOON.
BUTTER. 50 GRAMS.
INSTRUCTIONS.
MARINATE LAM KOTELETTEN BY ADDING HAF OF BLACK PEPPER AND SALT FOR 15_30 MINUTES.
ADD 50 GRAMS OF BUTTER IN A PAN, WHEN IT STARTS SIZZLING ADD LAM KOTELETTEN IN IT AND ROAST ON MEDIUM FALME FROM ALL TWO SIDES.
ADD REST OF THE SALT AND PEPPER WHILE ROASTING.
WHEN IT TURNS COLOUR TOWARDS GOLDEN BROWN OF CHOCOLATE ITS READY.
TURN OFF THE HEAT AND DISH OUT FOR SERVING.
INGGRIDIENTS OF MARCELLE SAUCE.
WATER. 3/4 CUP.
SEEDLESS TAMARIND. 30 GRAMS.
BLACK PEPPER. 1/4 TEASPOON.
SALT. 1/4 TEASPOON.
BUTTER. 30 GRAMS.
INSTRUCTIONS.
ADD 3/4 CUP OF WATER IN THE SAME PAN IN WHICH YOU ROASTED LAM KOTELETTEN BECAUSE IT HAS THE AROMA AND DELICIOUS FLAVOUR OF MEAT IN IT.
ADD SEEDLESS TAMARIND IN IT AND MIX WELL.
ADD BLACK PEPPER AND SALT IN IT.
ADD 30 GRAMS OF BUTTER. MIX WELL.
FILTER IT IN A PAN.
THIS SAUCE IS ENOUGH FOR 2_3 PERSONS.
ROAST CHAMPIGNON IN A PAN BY ADDING 50 GRAMS OF BUTTER AND 1/2 TEASPOON BLACK PEPPER AND SALT.
WHEN IT TURNS IT’S COLOUR GOLDEN BROWN ON MEDIUM FLAME.
IT IS READY, DISH OUT TO SERVE.
SERVE WARM WITH HOT FRENCH FRIES.
THE TASTE OF THIS FRENCH RECIPE IS SO UNIQUE THAT YOU WILL ABSOLUTELY LOVE IT.
TRY IT ONCE AND IT WILL BE YOUR FAVOURITE RECIPE FOR PARTIES.
I RECOMMEND THIS LAM KOTELETTEN MET CHAMPIGNON TO MY VIEWERS.
SMOOTH RECIPE.