The recently appointed executive chef of Taj Krishna, Md Shahid Hossain, brings with him a world of culinary experiences. Before his move to Hyderabad, the renowned chef was at the renowned Taj Dubai where he was a part of the opening team of the iconic restaurant, Bombay Brasserie and the Peruvian All-Day-Diner, Tesoro. Before dishing out the recipe for his Charcoal Lamb Chops with Wilted Organic Spinach, he let us in on a secret. He had once cooked for Nobel laureate Amartya Sen. “It was quite a gratifying moment to have him call me personally to compliment me on the meal I served him,” says the chef, who has over the past 17 years, worked in different hotels across Delhi, Kolkata, Chennai.
Charcoal Lamb Chops with Wilted Organic Spinach and Sweet Potato Purée
Ingredients:
Lamb Chops 200 gms (three pcs single bone)
For the charcoal marinade
Onion skin 20 gms
Olive Oil 10 ml
Ghee 5 gms
Cumin Powder 5 gms
For the wilted spinach
Organic baby spinach 150 gms
Chopped onions 10 gms
Olive oil 5 ml
Chopped garlic 2 gms
For the sweet potato puree
Sweet potato 100 gms
Salt and pepper to taste
For the basil oil drizzle
Basil Leaves 20 gms
Olive oil 20 ml
For the Seasoning
Salt and pepper to taste
Method:
■ For the charcoal marinade, remove the onion skin and roast in the oven at 150-degree Celsius till the skin turns black .
■ Pulverise the skin in a food processor until it is powdered, mix with olive oil and keep it aside.
■ Add melted ghee and cumin powder to it.
■ For the wilted spinach, sauté chop garlic and onion.
■ Add organic baby spinach leaves, and stir till it wilts.
■ Season it with salt and pepper.
■ For the basil oil, blanch basil leaves, crush it and mix with olive oil. Strain it and keep it aside.
■ For the sweet potato puree, wash the potatoes, wrap in aluminium foil and roast in a 180 C preheated oven for 40-45 mins.
■ Remove the foil and scoop the flesh. Blend it smooth. Add seasoning.
For the lamb chops
■ Marinate lamb chops with salt, pepper and olive oil.
■ Coat lamb chop Charcoal marinade with the help of a pastry brush.
■ Grill from all sides and roast in the oven at 180 degree Celsius to the desired doneness.