Pulled lamb dumpling with braised Radicho

Ingredients

• 250 gms Cooked mutton shredded
• 50 gms Boiled Potato
• 15 gms Salt
• 15 gms Dijon Mustard
• 50 ml Lemon Juice
• 8 gms Black Pepper
• 10 gms Salt
• 5 Egg Yolk
• 50 gms Parmesan Cheese
• 80 gms Radicho (red Cabbage)
• 60 gms Roasted Vermicili
• 20 gms Bread Crumb
• 10 ml Balsmic Vinegar
• 2 gms Micro Greens
• 50 gms Hung Curd
• 25 gms Garlic crushed

Directions

• Tear the cooked lamb and mix with boiled mash potato, add spices and herbs and mix well
• Shape the mixture in round balls and coat roasted vermicili and bread crumbs by initially
• applying the egg white. Once evenly coated fry in medium flame till light golden.
• Braised Cabbage (Radicho)
• Slice the red cabbage and saute with oil and balsmic vinegar till cooked and evenly coated
• Dressing Youghurt Aioli
• Take hung yoghurt and add garlic juice, salt, pepper and mix well
• Plate the dish and garnish with micro greens

COURTESY: Eros Hotel, Nehru Place