About the Dish
The fresh acidity of the wine links with the lemon that tightens the sweetness of the lamb and corn. The rounded fruit flavours create an exquisite harmony with ethnic flavours.
Ingredients
- 200g Lamb (thinly sliced)
- 1 Corn
- 1 cup Coriander
- 1/2 Lemon
- 1 Clove garlic
- 1 piece Ginger
- A pinch of cumin seeds
- 1/2tbsp Dashi soy sauce
- Paprika powder as needed
- Olive oil, salt, black pepper as needed
Directions
-
1
Scrape the corn off the stalk and chop the beard. Divide the coriander into the tooth part and the stem, and cut the stem into pieces.
-
2
Heat olive oil in a frying pan, add minced garlic and ginger, and cumin seeds.
-
3
Add salt and pepper to the lamb, put it in the place where the scent of 2 stands, and fry it until the colour of the meat changes.
-
4
Add 1 to 3 (leaving the coriander leaves), and sprinkle with lemon juice, honey, and dashi soy sauce.
-
5
Sprinkle with paprika powder, stir-fry briefly, and garnish with coriander leaves.
Chef's Notes
Recommended wine
Wine name: Cote du Rhone Parallel 45 Bio Blanc
Producer: Paul Jablé Ene
Importer: Mikuni Wine
