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.”
Portion size - Serves 2
Total Cooking time: 45-60 minutes
Experiment with Wolf Blass
Gold Label Shiraz
8 pcs of Australian single bone lamb (serving for 2 persons)
For the marinade:
For the sauce:
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:
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.
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.