Rougaille with dhal and tamarind and of course garlic naan hi everyone welcome back to Lakaz Mwa
i caught Riki making mutton rougaille so i filmed it of course i did let's go check it out
we snuck up on Riki she didn't know we were coming i'm not supposed to be here i know but i know what
you're doing i know what you're doing what is it what is it is it your famous mutton rougaille
see she's already put the lamb fat into the pan to do something yeah just to add some
extra fat because i don't like extra fattiness in my rougaille okay but now that you're here
seeds methi seed curry leaf ginger garlic we've got some cumin we've got some garam masala we've
got some pepper awesome but these are vital methi seeds curry leaf add some onions we're going to
caramelize chilies and coriander and a bit of mint that is not traditional okay because it's
lamb mutton happy days happy all of these going in here you're gonna warn me what you're doing i
know this is not supposed to be a video but you still gotta give me some direction onions are
gonna go in there and we're gonna turn it down a bit so they can start to caramelize come over here
but i got my my mutton pieces just loosely chopped i'm just going to put salt on these
otherwise mutton smells a bit funky when you're cooking it don't spice it or marinate it or not
no no we're just gonna brown this off and then we're gonna add it into the pot with
everything else with all those gorgeous spices awesome do i get my little pre-snack taste
man
right these are looking gorgeous because that's going to add great flavor now caramelized fat
flavor oh it goes too much no it's so spicy what do you call it splashy i fell through my foot
i'm not going to get too close because i remember what happened last time it burned my camera
just sealed oh okay and it's in its own little fats
okay while you're here let's check up on these onions over to the onion yeah
they're starting to look pretty cool they've got get start getting that little translucent
ness to them and this is the time when we can add our herbs that need
to release oils so the methi basically everything that's not powdered so you're basically also doing
like caramelizing the onions caramelizing the meat yes we start caramelizing these
things with curry leaf is that from our garden from our garden yes farm to table ginger and
garlic now the house is going to smell absolutely amazing can you make sure this is very low heat
i'm going to turn it down a bit even oh smell that oh man i can so unique with those methi seeds and
yummy yummy yummy i might actually also put the chili in now okay so you can start releasing its
oils yeah i left full seed in chili yeah that pop of green just makes it gorgeous
oh now we can start to smell the chilli a little bit so quick releasing all the oils
into the base of this gorgeous rougaille you don't have to be too pedantic about
this i used to like turn every single piece but you don't have to because it's going to cook
oh we'll go away while she turns each individual piece a lot of people do their rougailles
and things in a pressure cooker and when using a regular pot because i prefer slow cooking it
i find the meat comes out juicy and tender well i like the way you do it so obviously it's working
this does look gorgeous now we're going to add in our
garam masala pepper cumin i give that a bit of a mix oh now they're starting to look rich
oh yes right that's good you want to cook that curry powder a little bit
in the oil but not as much as those other fragrant right spicy things
okay back to our lamb which is nicely sealed you want to get this in here
so you just plop it all in yeah we want all the juices and everything so you're just going to tip
the whole lot in basically if this is a lot bigger diameter than that so you would spill it i speak
you cannot tip and the final juices you can tip and we mix it all up in
that gorgeous flavor oh wow oh man you guys are so lucky you can't smell this
i'm hungry already and if you don't like mutton you can do the same thing with chicken
fish octopus anything beef you name it so you just the exact same stuff you just change the
meat or even vegetarian you can pop in soya or aubergines you name it anything you want oh cool
tomatoes tinned italian tomatoes
and in they go all right and then fill it up with some water
i've already eaten these so i know how good they are it is really good and that's about
it it's pretty easy and then it's going to cook for as long as you can let it
well with chicken or something at least an hour hour and a half beef lamb two hours three hours
even better right but slow cook slow cook this is not pressure cooker then our uh the coriander
coriander and a little bit of mint looks amazing and we're basically just going to leave this low
and slow and cover it and you're good to go yeah so now oh made the dough like normal and
yes from tiktok days i still don't have a rolling pin you're still using the KGB bottle
so just flip them a couple of times roll them and then we're not going to bake
these we're actually going to fry them fried man ah yeah because you know garlic butter
oh is that the garlic butter there oh that's a lot of garlic you put in there
good let's put one on okay there's a bit of oil in there to start
it didn't sizzle no no we don't want it too hot okay this has been like two and a half hours now
so it's looking amazing oh man it does look so good how glossy is that so now we're going to
keep it uncovered for a bit oh man now we've got a bit of dhal cooking in the back as well
so a little bit of dhal but you're not going to thicken this one it's going to be the thing
right now i'm just going to serve it like a veg yeah well my hands burning over the pan oh
look at it look at it bubbling away yeah and it's really quick oh and look it's golden on that side
oh wow so now we're going to turn it over turn it down a little bit
and pop on some of that garlic butter you're putting it right on to melt in of course oh
man look how puffy it is it's like proper naan bread but it's really quick and it tastes so fresh
because it doesn't dry out but i'm going to show you what the trick is right now okay
you put a lid on so it steams i think it might be too big for the lid
yeah give it a little bit of a steam trust me this is going to be delicious all right this is looking
beautiful oh yes so we're going to start a little bit i'm going to put a little bit of my leftover
garlic butter i don't know how this is going to work but
is this a new experiment yeah let's check i'm going to pop some rice in that
are you doing like proper rice rice yeah yeah we're going to try and make it look pretty
me really badly putting rice into ramekins
squish it down Riki let's see if it comes out the trick is that you need to get it quite yes oh
they come out that's cool look at that that actually is shaped and it's got that
nice garlic butter on it as well yeah it wasn't too even so we'll try better the next one okay
cool here we go with take two getting fancy now instead of slamming it onto the plate i
feel the slamming was okay it was important oh look at all the garlic butter on that one that
one's that one's mine right and i know guys this is it's a very little bit of rice i know but i'm
we're not big rice eaters so there is more rice on the side if you want it
for sure but you'll see when this plate is done there's a lot of other goodies going on
got this here dhal which uh i basically just did it boiled down so it's just boiled down dhal
looks lovely and remember it's got the stock cube still because we keep our tips uh-huh
so be full flavored yeah it gives a gorgeous yellow look again i'm just going to put a
little bit on every plate and everybody can come get seconds uh our rougaille oh look
at how lush that looks that is a word hey you do say lunchtime that is definitely lush oh man
it is so glossy and rich looking
who knows wow that looks so good i'm just going to get a little bit of a close-in on that
look at that you can see chili seeds and all sorts in there and it's so glossy cucumber nice cucumber
fresh raita oh i love my raita now it's just become a thing with your curries it's lovely just
adds a nice little something something a little bit of tamarind let's pop that right in the middle
yeah get that beautiful excuse fingers but it's just for you so yeah it's just funny what a plate
of little touches extra green green and there's mint i think because it's lamb yeah yeah and and
i didn't have much coriander forgot to get more coriander i'm sure there's some on the table
not really just make that rice look a little bit pretty black pepper oh yes
finish it off that looks good
not enough light yeah i'll start from here
wow
oh wow that's my Mark Wiens voice and look at this it comes with bread and bread uh-huh
that looks great it really does oh man this looks so good oh and it smells so good mm-hmm well let
me try it i'm gonna try a little bit of the bread because i've always i've always liked
the the rougaille mutton dipped into the sauce with a bit on from the naan bread
good so
oh wow
i want to try a bit of this dhal okay because you made it a little bit differently mmm oh
is it good it melts in your mouth really oh man that's good i mean to do that
let's have a look
this is so great this is Riki's famous mutton rougaille with with bits and i thought i'd just
show it to you i know it's a little bit impromptu and we didn't film it properly or anything but it
is this great but it also brings up something else to the beautiful garden restaurant as you
can see around me they actually are three plates uh-huh so come on down and join us
your food is waiting you're feeling waiting oh man did i mess up that filming well anyway everyone
thanks for the awesome rougaille Riki
bye everyone thanks for watching and we'll
see you again next time