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Explore the rich tapestry of Indian cuisine's history and how Ananda Restaurant in Dublin masterfully weaves ancient traditions with contemporary tastes.
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Easter Lamb Recipe
Sunny Matharu
SLOW COOKED MARINATED LAMB LEG
Looking for a unique recipe to celebrate this Easter? Discover our unique take on the roast lamb shared by our chef.
SLOW COOKED MARINATED LAMB LEG
Ingredients:
60ml refined oil
120g Greek yogurt
2 garlic cloves, grated
5cm fresh ginger, peeled and grated
2 pinches saffron threads
1 tsp coriander powder
1 tsp garam masala powder
2 tsp red chilli powder
1 tsp dried fenugeek powder
salt to taste
4 medium sixed onions, halved
Juice and zest of 1 lemon
2 tbsp melted butter
1 leg of lamb, weighing about 2.5kg
Preparation:
- Place the garlic, oil, yogurt, ginger, saffron, coriander, garam masala, dried fenugreek, chilli powder, salt, and lemon in a large bowl and stir until smooth.
- Pierce the lamb leg in random spots all over with a knife and pour the marinade over the meat, ensuring all surfaces are covered. This allows the marinade to penetrate inside the meat
- Cover with cling film, place the meat in the fridge and leave to marinate at least 8 hours but preferably overnight
- Preheat the oven to 160ºC.
- Remove the clingfilm and place the meat in an oiled roasting tray over the halved onions making sure that lamb doesn't touch the base of the roasting tray
- Cook in the oven for 2 hours. Check that the meat cooks evenly, otherwise you’ll need to turn the tray around halfway through
- Glaze the meat with melted butter throughout and crank up the heat to 200ºC and cook for another 30 mins
- The lamb should have formed a golden, crisp crust
- Switch off the oven and leave the lamb in there for another 30 minutes, then serve
Chef's Tips :
You can deglaze the roasting tray with water/wine and make a nice sauce with the sweetness of roasted onions.
Accompaniments like mint chutney, chapati flatbreads and fresh root vegetables salad goes very well with this lamb.
Discover Ananda, where traditional Indian culinary arts meet contemporary Irish flair. Experience a Michelin Star dining journey like no other.
Explore the rich tapestry of Indian cuisine's history and how Ananda Restaurant in Dublin masterfully weaves ancient traditions with contemporary tastes.
Discover Ananda, Dublin's premier destination for authentic Indian cuisine. Experience a blend of tradition and innovation that sets it apart.
Discover the exquisite culinary experience at Ananda, Ireland's finest Indian restaurant, renowned for its use of locally sourced ingredients and innovative techniques. Ananda's commitment to quality and sustainability shines through in each of its signature dishes. Find out why Ananda is the leading destination for food lovers and fine dining enthusiasts in Dublin.
I still have vivid childhood memories of the delicious lunch I relished in the restaurant car of the iconic Taj Express via Agra while travelling from Delhi to Gwalior. In those glorious days of yesteryear — most prestigious trains — especially in the central, western, and northern parts of India — had restaurant and dining cars — run with pride and flair — each proudly serving its own distinctive cuisine and signature dishes. There were a variety of items on the menu — Regional Indian and Continental fare. The year was 1979— and may be longest and the most epic journey of our lives from Trivandrum in Kerala to Dharamsala in Himachal— as the train chugged its way from Coimbatore to Chennai and Delhi through to our final rail head Pathankot. 5 days 4 nights traversing the sandy seashores, back waters, river valleys, hills of the Deccan plateau and the Indo Gangetic plains mountains with dense jungles of the Bhil Nagpur & Gondwana forests. We ate roast chicken — my father had Chicken Cutlets and chips — omelettes toast and tea and my mum the Vegetarian Thali Meal. — we ate leisurely — savouring every bite — while enjoying the picturesque verdant scenery through the large open windows of the old-style luxurious restaurant car. unhurriedly in relaxed ambiance. I eagerly looked forward to enjoying inimitable railway food — and for me this was the most exhilarating part of a train journey. This menu reflects my memories made on many a journey across a nation defined by its trains and the people who served and savoured it. Asheesh Dewan
Experience The Spirit of The Indian Festival
शुभ दिवाली - Shubh DIWALI
SUMMER TASTING MENU 2022
ANANDA'S SPRING TASTING MENU
SERVES: 6 INGREDIENTS: Full Fat Milk – 2.5 Litres Basmati Rice – 100 gms White Chocolate – 225 gms Sugar – 75 gms Saffron – Few Threads Green Cardamom Powder – Pinch Berries – For Garnish For Caramelised Pistachios: Sugar – 50 gms Pistachios – 50 gms METHOD: 1. Wash and soak the Basmati rice in water for half hour. 2. Put milk in a saucepan and allow to come to a boil. 3. Add the soaked rice and saffron to the milk and cook on medium flame 4. Allow to cook the mixture for around 20 minutes, stirring continuously till the rice is completely cooked and feels soft between fingers. 5. Add the cardamom powder and sugar. 6. Take it off the flame and add the white chocolate. Mix well and transfer the pudding in serving containers. Allow to chill completely 7. For caramelized pistachios, heat sugar in a frying pan. 8. When the sugar turns golden, add the pistachios, and toss in the caramel. 9. Transfer the nuts on to a parchment paper and allow to cool. 10. Once cooled, chop the nuts in small pieces. 11. Garnish the Kheer with berries and caramelized pistachios.