Simple Way to Cook Super Quick Mediterranean Indian Fusion

Hello everybody, welcome to my recipe site. Today I will show you how to make a distinctive dish, Mediterranean Indian Fusion. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Mediterranean Indian Fusion Recipe. This is a Mediterranean Indian fusion dish that hits the spot in any season. You'll find it perfect for lunches or for dinner with a soup and bread.

You can have Mediterranean Indian Fusion using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Mediterranean Indian Fusion

1. Make ready 250 Grams of Basmati rice.
2. You need 150 grams of Red Lentils.
3. Take 1 of tblspTumeric.
4. You need 1 of spn Black pepper.
5. You need 1 of tblsp Durban wet Masala.
6. Make ready 1 of tblsp Garlic Ginger Chillie paste.
7. It’s 1 of tblsp Cumin and BBQ mix.
8. You need 1 tsp of Cinnamon.
9. Take 1 of Sweet Corn.
10. You need 3 of Tomatoes.
11. Take 1 of Brinjal.
12. It’s 2 of Carrot.
13. Take 1/4 of Cucumber.
14. You need 1/2 of Lemon.
15. Prepare 1/2 of Onion.
16. You need 1 of handfull Corriander.
17. Prepare 250 ml of boiling water.
18. Take 1 KG of Lamb Knuckles with Marrow.

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Mediterranean Indian Fusion step by step

1. Soak the Rice and Lentils in Tumeric cold water after you washed it. Set asside while boiling the Lamb in water with the BBQ Cumin Spice for 20mins on high heat with a lid..
2. Cut up the Vegetables (carrots, sweetcorn, brinjal) for the Mediterranean pot roast side dish. And add 2 caps Canola Oil, 3 Chillies, BBQ, Cinnamon, half of the chopped Corriander. Let it roast for a bit, 15mins, add a dash of the boiling water and steam for 10mins, set aside once the brinjal is mushy. Keep covered with the lid..
3. To make the Tzatziki Raaita fusion, mix Maas Milk, squeeze lemon juice, 1 cap Canola Oil, rest of Corriander, 1chopped Chilli, Cucumber Skin finely chopped. Set aside. Add some water if you want it a little runny like a dressing. Or lighter in fat content..
4. To make the Tomato Salsa / Sambals, chop the peeled the cucumber and 1 tomato in cubes. Add Chopped Corriander and 1 Chilli. Mix with 1 Cap Canola Oil. Chill until serving time..
5. To finnish off the Lamb Briyani, by now the knuckles should be soft and all water absorbed. Grate the remaining tomatoes, grate onions and fry the onions in the Lamb, add the grated tomato, Wet Masala, Chilli Garlic paste, Cinnamon, boiling water, let it braise. Once almost all water is absored, pour in the rice lentils with the water, cover with foil and steam it on low heat for 20mins. Fry onion rings with tumeric on side and pour over cooked Briyani for extra flavour..
6. Serve the Cooked Dishes in individual Bowls on a magic Carpet as a family feast..

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