English

      LAMB CHOPS IN ROBUST MASALA SAUCE
      PAIRED WITH WOLF BLASS GOLD LABEL SHIRAZ

      BY CHEF MANJUNATH MURAL
      FORMER CHEF AT THE SONG OF INDIA - 1 MICHELIN STAR RESTAURANT
      SINGAPORE

      Chef Manjunath Mural was the Executive Chef of The Song of India, the first Indian restaurant in Southeast Asia to receive a Michelin star. Since receiving its first star in 2016, the modern Indian restaurant has gone on to earn 2 more stars in 2017 and 2018. Till date, it is the only classic Indian restaurant in the region to have gained this honour.

      Chef Mural refers to his culinary style as ‘Asian-Indian gastronomy’. He uses traditional Indian cooking methods and blends them with flavours from the various countries he visits, producing a uniquely juxtaposed array of culinary offerings. He has recently opened a his latest restaurant venture, Salaam Bombay.

      With a dream of elevating Indian cuisine to the international stage, Chef Mural demonstrates how wine can be paired with Indian food. For his punchy Masala sauce, he looked for a wine to complement its richness, finally deciding on the Shiraz.

       “Wine works really well with Indian food too. But how do you know which dish goes with which wine? You focus on the sauce.”

      "For a punchy Masala sauce, you need a wine that complements its richness."

      Find out why Chef Mural chose the Shiraz.

      Play Video

      Lamb Chops in Robust Masala Sauce

      Portion size - Serves 2
      Total Cooking time: 45-60 minutes

      Experiment with Wolf Blass
      Gold Label Shiraz


      Wolf Blass Gold Label Regional Reserve Barossa Shiraz is a rich red wine with intense, complex aromas of blue fruits and dark red plums, hints of fragrant spice, and a fleshy, concentrated palate with a plush mouthfeel and a long, even finish.

      INGREDIENTS

      8 pcs of Australian single bone lamb (serving for 2 persons)

      For the marinade:

      • 2 tbsp Ginger Paste 
      • 2 tbsp Garlic Paste
      • ¼ tsp Crush black pepper
      • 1 tsp Garam masala
      • 1 tsp Kashmiri chilli powder
      • A pinch of Nutmeg powder
      • 6 tbsp Mustard oil
      • Salt to taste

      For the sauce:

      • 5 tbsp of Olive oil 
      • 2 sticks of Cinnamon 
      • 4 nos Black cardamom
      • 6 nos Cloves
      • 3 nos Bay leaf
      • 2 nos Nutmeg flower
      • 300 grams Brown Onions 
      • 2 tbsp Ginger paste
      • 2 tbsp Garlic paste
      • 150 g. Tomato paste
      • 100 g. Boiled cashew paste
      • 1 tbsp Coriander Powder 
      • 1 tbsp Cumin powder
      • 2 tbsp Chilly powder 
      • 2 tbsp Fennel powder
      • 1 to 2 tsp Garam masala powder 
      • 1 L. Lamb bone stock
      • Salt to taste
      • 3 to 4 tbsp Cream 
      • Micro greens for garnish

      METHOD

      1. Prepare the marinade. Combine all the marinade ingredients in a bowl.

      2. Marinate the lamb. Massage the marinade into the lamb chop, covering the meat fully. Keep it aside for 45 minutes to 1 hour in a chiller.

      3. Build the masala sauce:

      • Heat oil in a heavy-bottomed pot. Then add the cinnamon sticks, black cardamom, cloves, bay leaves, and nutmeg flowers. Sauté on a medium heat for a minute.
      • Stir in the brown onion, and add the ginger paste and garlic paste. Sauté for 2 minutes.
      • Loosen the mixture by adding some water. Then stir in the cashew paste.
      • Pour in the lamb bone stock.
      • Bring it to a boil. Then lower the heat and bring the sauce to a simmer, stirring occasionally.
      • Cook till sauce reaches a semi-thick consistency. This will take 25-30 minutes. Once it reaches the right consistency, add the salt, garam masala and cream. Stir well and take it off the fire.
      • Strain the sauce and transfer it to a pot. Leave it aside for the time being.

      4. Cook the lamb. Heat a non-stick pan, drizzle some olive oil, and place the lamb chops in one by one. To get a well-done cook, leave the lamb chops for 4-5 mins each on both sides.

      5. Prepare to plate. Heat the sauce and season to taste.


      SERVING

      Arrange the lamb chops on the plate, ladling a generous portion of the masala sauce onto the meat. Garnish the dish with micro greens. Serve with flavoured rice, naan or spiced potatoes.


      THE SONG OF INDIA RESTAURANT


      CHU HOU



      CHU CHEE CURRY



      TAIWANESE BASIL VINAIGRETTE