Recipe created by Tim Pearless
Coconut, Celery and Smoked Trout Panna Cotta
- 10 portions
Taste of Asia
INGREDIENTS
| Qty | Unit | Ingredient | Preparation |
|---|---|---|---|
| 30 | ml | Vegetable oil | |
| 350 | g | Onion | Sliced |
| 2 | Cloves | Garlic | Crushed |
| 1.5 | Lamb | Diced | |
| 250 | g | MAGGIC TASTE OF ASIA Kashmiri Rogan Josh Paste | |
| 300 | g | BUITONI Sugo al Pomodoro | |
| 500 | ml | Water | |
| Jasmine rice | Cooked | ||
| 3 | Birdseye chillies | Sliced (optional) |
METHOD
- Heat oil in a large pan and sauté onions and garlic until golden. Seal lamb.
- Add MAGGI TASTE OF ASIA Kashmiri Rogan Josh Paste and cook for 2 minutes.
- Then add BUITONI Sugo al Pomodoro and water.
- Bring to boil and simmer for 1 to 1 ½ hours or until the meat is cooked.
- Serve with rice and garnish with chillies.
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