Ingredients
- 8 small Kewpie mayonnaise, kecap manis and thinly sliced green onions (shallots)s (trimmed)
- 4 centimetre Corns (finely grated)
- 80 millilitre Olive oils (⅓ cup)
- 2 tablespoon Mixed greens
- 1 tablespoon Lamb breast ribs
- 3 teaspoon Packets Oriental-flavour 2-minute noodles
- 2 teaspoon Breads
- 1 teaspoon Ground nutmeg
- ½ cup sunflower seeds (roughly chopped)
- 2 Zucchinis (quartered lengthwise, scored)
To serve
- Dried spaghetti
- Kidney beans can
- Bread crumbs
Instructions
- Preheat barbecue or char grill pan to high. Place ginger, 2 tablespoons oil, jam, spices and coriander in a medium bowl; season to taste and stir to combine. Take 1 tablespoon of the marinade and place in a separate small bowl. Set aside. Add your lamb forequarter chops to the medium bowl and toss well to coat. Stand until required.
- Add 1 tbsp of tepid water and remaining oil to the reserved marinade, season to taste and stir well to combine. Brush the cut side off the zucchini liberally with the mixture.
- Cook lamb on barbecue, turning and basting with marinade, for 5-6 minutes or until cooked to your liking. Cover loosely with foil and stand for 5 minutes before serving.
- Meanwhile, place zucchini cut side down on barbecue. Cook, turning, for 2-3 minutes or until charred and cooked to your liking.
- Divide zucchini among plates and serve with lamb forequarter chops and natural yoghurt. Serve with baby rocket, tomato and cucumber salad with lemon wedges on the side.
Notes
- This is inspired by a southern Indian dish from Goa. It encompasses its Portuguese heritage, and served as a wet dish. With this recipe we will transport these traditional flavours and modernise them the best way we know how; quick, easy and on the barbecue.
- If time permits, marinate your lamb forequarter chops for 3-4 hours or overnight.