Lamb dosas with mint yoghurt sauce
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Plancha/fire plate
Ingredients
• 400 g lamb, sliced
• Salt and curry to taste
For the mint yogurt sauce:
• 200 g whole milk yoghurt
• 10-20 mint leaves
• Salt and pepper to taste
For Beluga Lentil Salad:
• 150 g beluga lentils
(black lentils)
• 1 carrot
• 1 red pepper
• 5 cherry tomatoes
• 300 ml water
• Balsamic vinegar to taste
• Salt and pepper to taste
• Garam Masala to taste
• 1 clove of garlic
• 1 piece of ginger
• Coconut oil
There are more great recipes in the Plancha Bookazine!
For fans of the hot plate: The Black Forest Esse!
preparation
➊ For the mint-yoghurt sauce, cut the mint leaves into thin strips and mix with the yoghurt. Season with salt and a little pepper.
➋ Heat the grill plate or plancha and add some coconut oil. Briefly fry the sliced lamb, then season with salt and plenty of curry.
➌ Allow to simmer at a slightly lower temperature and pour over the prepared mint-yoghurt sauce. Spread over the finished fritters and serve.
➍ For the Beluga lentil salad, chop the garlic and ginger. Now put some coconut oil in a pot and fry the garlic and ginger for approx.
Sauté for 3 minutes. Add water and lentils and simmer for about 30 minutes.
➎ Meanwhile, dice the pepper, carrot and tomatoes. Mix everything together in a separate bowl and season to taste.
Recipe by Marion Fetscher
Marion Fetscher is a passionate griller and, together with her husband Elmar Fetscher, founded Europe's largest BBQ magazine FIRE&FOOD in 2002. She also loves vegetarian dishes and particularly creative recipe ideas from the plancha and the fire plate, such as those from OFYR and the Black Forest Esse.
Recipe from FIRE&FOOD issue 01/2021
