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Serves: 2-3 You’ll need: 4 leftover mutton chops 1/2 cup cooked toor dal 100 gms fresh methi 2 tbsp njh Thai Coriander Wok Sauce 2 tbsp Mothership’s Meat/Seafood/Veg Spice Mix 1 tbsp ginger garlic paste, freshly ground 1/2 tsp turmeric 1 tsp tamarind Paste or 2 tomatoes Salt to taste Method: Add the turmeric and the tamarind or tomato to the cooked dal. Heat on the stove. Add the njh Spice Mix and Wok Sauce. Mix together. Add salt. Once it boils add the methi followed by the lamb chops. Enjoy! Pro tip: We used leftover njh Thai Coriander Wok Sauce grilled chops to make a yummy curry. You could even use leftover grilled chicken. I used tamarind paste but tomatoes...

Simply delicious, we love to eat this by itself or with any of our sauces. The longer you marinade the better. And yes, turn it around a couple of times, so it cooks evenly.

A traditional Mangalorean recipe, in which horse gram left over after feeding the racing Kambala Buffaloes was usually used. I prefer using the sprouted one.

A super easy dish, you could use any meat like pork or seafood like prawns. For the vegan version you add tofu or mushrooms, non-vegans can try paneer. Along with a salad and some rice it makes for a perfect balanced and healthy meal.

We made these super delicious and easy croquettes and it's definitely a keeper. Great for parties or even as a dinner for one with a salad or a vegetable stir fry to go with it.