Get Cooking: Beer-Braised Curried Lamb Stew And Beer-Battered Vegetable Tempura

Beer-Braised Curried Lamb Stew

Beer-Braised Curried Lamb Stew is a tasty dish made with lamb with bones and flavourful Indian spices, the beer adds a rich and earthy flavour to the stew. Crunchy Beer-Battered Vegetable Tempura is a mouth watering appetizer prepared with healthy vegetables and beer. A chef from Radisson Blu Plaza has shared this recipe.

Beer-Braised Curried Lamb Stew

Ingredients
Olive oil  
Garlic   
Thyme  
Bay leaf 
Onion  
Leeks  
Celery
Lamb (on the bone) 
Madras curry powder
Tomato puree    
Lager   
Potato
Carrots       
Mushrooms        
Lemon     
Coriander 
Ginger   
Green chilli           
Qty
50 ml
5 gm
2 sprigs
1
50 gm
50 gm
1 stick
400 gm
3 Tbsp
100 gm
1 pint
1
1
5
1
½ bunch
optional
optional

Instructions:

  1. Heat olive oil in a thick-bottomed pan. Add garlic, thyme, bay leaf, sliced onions, leeks and celery. Sauté for one minute, add lamb, increase the heat and brown the meat.
  2. Add Madras curry powder and sauté for some more time. Add fresh tomato puree and a pint of beer. Cover, reduce the heat, and let braise for the next 30 minutes, stirring occasionally. Season with salt and pepper.
  3. Dice the potatoes and carrots into two inch cubes, and halve the mushrooms. Boil the vegetables separately and add to the stew once cooked; discard the water. Remove the stew from the flame and let it rest for some time. Add lemon and chopped fresh coriander.
  4. Serve with warm pilaf rice and sweet mango pickle.

Beer-Battered Vegetable Tempura

Beer-Battered Vegetable Tempura

Ingredients 
Zucchini  
Carrots     
Pumpkin  
Potato  
Eggplant  
For the batter
Tempura flour
Beer 
Salt 
Oil  
Egg whites  
For the seasoning
Red chilli (dried) 
Fennel  
Pepper  
Cumin 
Salt
For the dip
Grain mustard paste
Mayonnaise 
Mustard oil 
Red onion  
Qty
100 gm
100 gm
100 gm
100 gm
100 gm

400 gm
150 ml
to taste
5 ml
4

50 gm
15 gm
5 gm
15 gm
to taste

15 gm
100 gm
2-3 drops
50 gm

Instructions:

  1. Wash and peel the vegetables. Cut into oblong slices and keep chilled in ice water.
  2. Prepare a thick batter with egg whites, tempura flour, chilled beer and salt. Add some chopped parsley and one teaspoon of oil. Keep it chilled.
  3. Crush the spices along with some salt and set aside. Take some grain mustard and add it to the mayonnaise, along with a few drops of mustard oil. Add some chopped onion and mix well.
  4. Take out the vegetables from the water and pat them dry. Dust with some tempura flour and spice mix, and dip them in the tempura batter. Fry until crisp and golden-brown.