CategoriesRecipes by

Lamb Fajitas

Lamb Fajitas

Ingredients

500g Lamb
100g Onion
100g Red Capsicum
100g Yellow Capsicum
100g Green Capsicum
50g Soy Sauce
50g Worcestershire Sauce
2 tsp Aji-No-Moto®
1 tsp AJI-SHIO® Flavoured Black Pepper
10g Paprika
100g Oil
10 pc Tortilla

Steps :

1. Cut Lamb to bite size pieces.

2. Marinate Lamb with Soy Sauce, Worcestershire Sauce, Salt & Paprika

3. Season with AJI-SHIO® Flavoured Black Pepper &Aji-No-Moto®

4. Set aside for 1 hour.

5. Fry Onion and Lamb Pieces.

6. Season with AJI-SHIO® Flavoured Black Pepper.

7. Add Red Capsicum, Yellow Capsicum & Green Capsicum.

8. Add Aji-No-Moto®& Worcestershire Sauce

9. Stir fry for 10 minutes.

10. Serve with Tortilla.

11. Cut Lamb to bite size pieces.

CategoriesRecipes by

Falafel

Ingredients

500gm Dry chickpeas
1 pc Onion
1/4 cup Fresh coriander
3-5 cloves Garlic
1 3/4 tsp Salt
2 tsp Cumin
1 tsp Coriander seeds
1 pinch Cardamom
1/4 tsp AJI-NO-MOTO®
100 gm Sesame seed

Steps :

Mixture

  1. Soak chickpeas in cold water overnight
  2. Place chickpeas, onion, garlic and coriander into food processor
  3. Add cumin, cardamom, coriander seed, salt
  4. Blend thoroughly
  5. Add AJI-NO-MOTO®

Filling

  1. Heat up olive oil. Add onion and garlic.
  2. Add chopped red chillis
  3. Add salt, AJI-SHIO® Black Pepper, water and chilli paste
  4. Let filling cool down for at least 30 minutes

Frying

  1. Heat oil to 180 C/ 350 F
  2. Form flat patties with falafel machine
  3. Insert some filliing
  4. Finish off by dipping patty with sesame seed
  5. Fry til golden brown
CategoriesRecipes by

Lamb Tharid

Ingredients

1.5 kg Bone- in lamb shoulder
4 pcs Dry lemon 
2 pcs Onion 
2 pcs Bay leaves 
5 gm Whole cloves 
1/4 cup Cooking oil 
3 cloves Garlic 
200 gm Tomato paste 
2 tbsp Cumin 
2 tbsp Cinnamon 
2 tbsp Corinder Seed 
1/4 tsp Cardamom 
4 pcs Tomatoes 
15 pcs Potatoes 
2 pcs Carrots 
2 pcs Zucchini 
1 tsp AJI-SHIO® White Pepper 
10 gm AJI-NO-MOTO® 
6 pcs Arabic Flatbread 
5 gm Salt 

Steps :

  1. Boil lamb shoulder in water
  2. Strain excess fat
  3. Add whole onion
  4. Season broth with salt, AJI-NO-MOTO®, cloves, bay leaves, dried lemon, AJI-SHIO® White Pepper and salt
  5. Simmer for 1.5 hours under medium heat
  6. Add lamb to pot and cook, turning as needed, until browned on all sides, about 6 minutes.
  7. Remove lamb for later use
  8. Prepare vegetables and cut to chunks
  9. Dice onions and garlic
  10. Lightly brown onions and garlic on medium heat
  11. Add lamb and tomatoes
  12. Add ground herbs (cardamom, coriander seeds, cinnamon and cumin)
  13. Add salt AJI-NO-MOTO® and AJI-SHIO® White Pepper
  14. Add vegetables (potatoes, carrots, zucchini and dried lemon)
  15. Add tomato paste and broth, simmer till potatoes are soft
  16. Serve on a bed of flatbread
CategoriesRecipes by

Shakshuka

Ingredients

1 tbsp Olive oil
1 pc Onion
1 clove Garlic
1 cup Green bell pepper
1 cup Red bell pepper
4 cups Diced tomatoes
2 tbsp Tomato paste
6 pcs Eggs
1/2 tbsp Fresh chopped parsley
3/4 tbsp Salt
1/4 tbsp AJI-SHIO® Black Pepper
½ tbsp AJI-NO-MOTO®

Steps :

  1. Dice onion, garlic and tomatoes
  2. Dice Bell Peppers
  3. Heat oil
  4. Gently cook onion, garlic, bell peppers and tomatoes
  5. Season with salt, AJI-NO-MOTO®, AJI-SHIO® Black Pepper and tomato paste
  6. Gently crack eggs into skillet over tomatoes.
  7. Cook for 7 to 10 minutes
  8. Garnish with chopped parsley