Mohammed Naushad Khan was a cut above the rest when he was crowned Vodafone Hibiscus King two Saturdays ago.
Putting aside his handsome crown, Mohammed decided to cook one of his specialties lamb in special sauce. The final year dental student at the Fiji School of Medicine was up for the challenge when approached to whip up something fit for a king. His ideal recipe is not only nutritious garnished with greens but it is something any one can try.
Keeping the budget low, Mohammed said he learnt first-hand the basics of cooking while helping his mother, Radha Khan prepare family meals.
"Mostly I just help around in the kitchen but when my mother saw I had an interest in cooking too, she taught me how to make various Indian dishes," he said. "I can also cook Chinese dishes including chicken chow-mein, fried rice and deep fried chicken.
"My favourite dish is chicken curry with dhal, rice and potato salad. "The recipe I cooked today is a dish I picked up from my brother when I was living with him in Suva. It is fairly easy to cook and does not take up a lot of preparation time.
"The good thing is the recipe is modifiable and other ingredients including vegetables like carrots can be added to give it a more nutritious taste." Mohammed said the lamb in special sauce goes well with rice, dalo or cassava.
The middle child in a family of three, Mohammed said the secret to making a tasty dish is in having confidence in trying out new ideas and recipes. "The best thing about cooking is coming up with anything you want and not being afraid to try out something new."
The 24-year old is originally from Delailabasa in Labasa and wanted to become a pilot when he was younger.
Lamb in special sauce
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: Four people
1kg boneless lamb
Soya bean oil
One clove garlic crushed
1.5 onions chopped
5 tbsp tomato sauce
* Marinate boneless lamb with some crushed garlic, a little ginger and soya sauce. Leave to marinate for 10 to 15 minutes;
* Heat a little oil in a pan and add chopped onions. Fry until golden brown and add leftover garlic and ginger;
* Fry until golden brown and add marinated lamb. Stir and leave until lamb is almost cooked;
* Add salt to taste and add tomato sauce. Leave to simmer until lamb is cooked; and
* Serve with rice or dalo and garnish with lettuce and cucumber.
Adpted from Fijitimes Online