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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.
Recipes

Black Pepper Lamb On Bed Of Pudina Rice

Ingredients
TO MAKE THE PUDINA RICE
  • 60 g mint leaves
  • 20 g coriander leaves
  • 2 cm ginger
  • 3 cloves garlic
  • 3 green chillies
  • 2 cups water
  • 1 1/2 tablespoons QBB
  • 1 teaspoon cumin seeds
  • 500 g basmati rice, washed and drained well
  • 2 cups water
  • 1 teaspoon salt
  • 80 g roasted cashew nuts and 50 g raisins for garnishing



TO MAKE THE BLACK PEPPER LAMB
  • 200 ml natural yoghurt
  • 2 cm ginger
  • 6 cloves garlic
  • 3 green chillies
  • 1 1/2 tablespoons black peppercorns
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 tablespoon coriander powder
  • 2 tablespoons chopped coriander leaves
  • 1 1/2 teaspoon salt
  • 750 g lamb cubes
  • 1 1/2 tablespoons QBB
  • 2 sticks cinnamon
  • 5 cardamoms
  • 2 onions, finely chopped
  • 1 large tomato, finely chopped
  • 1 cup water

Instructions
TO MAKE THE PUDINA RICE
  1. Put the first 6 ingredients into a blender and blend till smooth.
  2. Heat QBB and fry the cumin seeds till aromatic.
  3. Turn off stove and add in the drained rice and mix well.
  4. Transfer to rice cooker pot. Add in the rest of the ingredients, stir to mix well and switch on rice cooker. Serve garnished with cashew nuts and raisins.



TO MAKE THE BLACK PEPPER LAMB
  1. Blend all the first 10 ingredients until smooth.
  2. Marinate the lamb cubes in the blended ingredients for a few minutes.
  3. Heat QBB and fry the cinnamon and cardamoms until aromatic.
  4. Add in the onion and saute till golden brown.
  5. Add in the chopped tomato and saute till it becomes soft.
  6. Add the marinated lamb cubes and the water.
  7. Cook covered and stirring occasionally till the lamb is cooked and gravy almost dry.
  8. Skim away the fat and serve lamb with pudina rice.



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