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VP of Culinary & Menu Innovation


Recipe courtesy of Chef Michael Slavin, VP of Culinary & Menu Innovation, Houlihan’s
Sponsor: True Aussie Beef & Lamb

YIELD: 10 portions
PORTION SIZE: 7-8 ounces
PREP TIME: 30 minutes


  • 1 pound ground Australian lamb
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon ginger, minced
  • 1 Tablespoon garlic, minced
  • 1 teaspoon ground turmeric
  • 1 Tablespoon Kosher salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon harissa powder
  • 1 teaspoon Kashmiri chile powder
  • 1 teaspoon tikka masala powder
  • 3 ounces (wt.) black trumpet mushrooms, chopped
  • 6 ounces (wt) yellow onion, small dice
  • 4 ounces (wt.) green bell pepper, small dice
  • 4 ounces (wt.) red bell pepper, small dice
  • 1 teaspoon ground cloves
  • ½ teaspoon cinnamon
  • 1 teaspoon cumin seed
  • 8 each green cardamom pods, cracked
  • 6 ounces (wt.) baby Dutch potatoes, cooked
  • 3 cups jasmine rice, cooked
  • 1 cup black rice, coked
  • ¼ cup fresh mint leaves
  • ¼ cup cilantro leaves
  • Eggplant crackling, to garnish (optional)


  1. Preheat large cast iron skillet over medium-high heat. Add oil and ground lamb and cook until browned, about 7 to 8 minutes.
  2. Remove lamb and reserve oil in the pan. Add ginger, garlic, turmeric, Kosher salt, black pepper, harissa, chile powder and masala to the skillet. Sauté until toasted and fragrant.
  3. Next add mushrooms, onions, and peppers to the skillet and cook until onions are translucent, about 8 minutes. Then add cloves, cinnamon, cumin and cardamom.
  4. Mix with remaining ingredients and garnish with fresh mint, cilantro and eggplant crackling (optional). Serve immediately.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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