Moroccan Mint Tea Crusted Lamb, Pea Puree, Green Asparagus

Moroccan Mint Tea Crusted Lamb, Pea Puree, Green Asparagus
Moroccan Mint Tea Crusted Lamb, Pea Puree, Green Asparagus

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  • Sub Category Name
  • Recipe Source Name
    Shangri-la Tea Cuisine
  • Activities Name
    Tea Inspired Lunch Corner


  • 50g Assam loose leaf tea (for 300ml tea infused oil)
  • 300ml Vegetable oil
For the skewers
  • 70g Beef fillet
  • 70g Pork loin
  • 70g Chicken breast
For the dressing
  • 5g Dried chili flakes
  • 2g Dry toasted cumin seeds whole
  • To taste Salt and pepper
For the satay sauce
  • 30ml Traditional satay sauce
  • 10ml Tea oil

Methods and Directions

  • Wash the tea leaves with hot water to clean and to open them up for fragrance.
  • Combine the drained moist tea leaves with vegetable oil.
  • Cook at 63.5°C for 45 minutes then let it cool down to room temperature slowly.
  • Place in the fridge for 10 days.
  • Strain when needed and keep the leaves for deep frying for garnish.
For the skewers
  • Trim any excess fat from the meat and cube into even pieces.
  • Place the meat onto the own individual 12 inch bamboo skewers.
  • Season lightly with salt and pepper.
  • Pan fry in a sauce pan over medium heat until golden brown all over and medium in temperature except the chicken (approx. 4-5 minutes in total).
For the dressing
  • Mix the tea infused oil, toasted cumin seeds & chili flakes together and season with a little salt and pepper to taste.
For the satay sauce
  • Mix the traditional satay sauce with tea oil.
Assembly / Finishing
  • Place on the serving plate with the tea oil satay.
  • Dress the skewers with the chili cumin tea oil & finely chopped Chinese parsley.
  • 1 wedge or cheek of both lemon and lime for garnish.
  • Place the tea satay sauce into a ramekin and place on the plate.
  • Serve immediately.

ALL RIGHTS RESERVED © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From 07/03/2021