¾ pound thinly sliced lamb shank
¼ cup (or approximately 3 large) shallots, sliced
½ cup white button mushroom
½ cup shitake mushrooms (soaked in 1 cup water for 20 minutes)
¼ cup refined vegetable oil
1 tsp crushed garlic
1 tsp onion powder
¼ cup water
¼ tsp black pepper
½ cup light sour cream
4 cups cooked pasta (of your choice!) cooked and drained
Optional: Splash of malt vinegar or red wine vinegar Items needed for garnish
Diced red bell peppers
Bunches of parsley
Finely diced shallots
¼ cup finely sliced scallions or chives
Thinly slice meat and toss in flour. Slice shallots thin and set aside. Slice mushrooms to medium thickness.
In medium- or large- sized nonstick pan, heat 2tsp of oil on medium – high heat. Loosely but carefully drop sliced meat into pan of heated oil and brown meat lightly, about 5 to 8 minutes. Remove meat from pan and set aside.
Add remaining 2tsp oil and sauté mushrooms and shallots for 3 to 5 minutes until translucent and lightly browned. Return meat to pan, sauté meat with mushroom and shallot mixture. Add garlic and onion powder, and stir together for 2 to3 minutes. Add ¼ cup of water and stir. Turn off heat and add pepper and sour cream. Stir gently.
Pile noodles and a serving platter and top with lamb mixture. Top with scallions or chives, and serve.
Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus.
And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef.
The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.