Four o'clock
Fiche produit éditée depuis Fouroclock.ca
Ingredients
  • 600 g lamb cubes
  • 1 peeled apple
  • 500 ml of coconut milk
  • 20 g of butter
  • 5 tbsp of vegetable oil
  • 1 small hot chili pepper
  • 1 tbsp of fresh ginger
  • 1/2 tsp of cumin powder
  • 1 tsp of curry powder
  • 1 tbsp of lemon juice
  • 1 (+/- 300 g) onion
  • 1 clove of garlic
  • 1 tsp of white sugar
  • Salt and pepper to taste
  • 4 bags of Four O'Clock Banana Cinnamon Spice black tea
  • 1/2 cup of cooking cream, 35% M.F.

Chutney :

  • 1/4 tsp of slightly crushed dried banana (banane chips)
  • 1/4 tsp of coriander
  • 1/4 tsp of fresh mango brunoise
  • 2 tsp of lemon juice
  • 1/4 cup of white onion, finely chopped

Garam Massala :

  • 1 bag (release the tea contents) of Four O'Clock Banana Cinnamon Spice black tea
  • 1/4 tsp of hot chili powder
Tea in this recipe
Black Tea Banana Cinnamon Spice
Black Tea Banana Cinnamon Spice

A decadent and unforgettable journey combining perfectly ripened bananas, sensuous caramel and culminating in a spicy cinnamon crescendo. Your senses will yearn for more! An inviting guiltless treat!

Contains 16 teabags. 

Product details
Preparation
1
Preparation of curry : In a food processor, mix the curry powder, cumin, pepper, onion, garlic, ginger and lemon juice. Broil the spices 2 to 3 minutes; mix in a pan with 2 tbsp of oil to bring out the flavours and then remove from heat. In the same pan, add 3 tbsp oil and butter and fry the meat. Once the pieces of meat are golden on all surfaces, add the spice mixture. Add the coconut milk and 2 tea bags of Banana Cinnamon Spice Black Tea (unopened). Add 1 apple, peeled and diced. Add salt. Cover and cook 20 minutes over low heat, then remove the tea bags. Continue cooking 30 minutes: the meat should be tender and the sauce thick. In another pan, infuse ​​1 bag of tea in the cooking cream warmed for 5 minutes. When the meat is perfectly tender, add the infused cooking cream. Serve hot garnished with the raw chutney. This dish is even better reheated the day after.
2
Preparation of chutney : Assemble all ingredients except bananas; mix and let stand a few minutes, then add the crushed bananas at the last minute. Garnish and serve immediately with garam massala.
3
Garam massala : Heat a nonstick skillet over medium-high heat for a few minutes and roast the contents of a tea bag and the hot chili powder for 2 minutes, stirring constantly. Remove the spiced tea from the pan and garnish the dish immediately.