Dilmah Seven Star Tea

Moroccan Mint Tea Crusted Lamb, Pea Puree, Green Asparagus

Food : Appetisers

Moroccan Mint Tea Crusted Lamb, Pea Puree, Green Asparagus


  • 50g Assam loose leaf tea (for 300ml tea infused oil)
  • 300ml Vegetable oil

For the skewers

  • 70g Beef fillet
  • 70g Pork loin
  • 70g Chicken breast

For the dressing

  • 5g Dried chili flakes
  • 2g Dry toasted cumin seeds whole
  • To taste Salt and pepper

For the satay sauce

  • 30ml Traditional satay sauce
  • 10ml Tea oil


Wash the tea leaves with hot water to clean and to open them up for fragrance.

Combine the drained moist tea leaves with vegetable oil.

Cook at 63.5°C for 45 minutes then let it cool down to room temperature slowly.

Place in the fridge for 10 days.

Strain when needed and keep the leaves for deep frying for garnish.

For the skewers

Trim any excess fat from the meat and cube into even pieces.

Place the meat onto the own individual 12 inch bamboo skewers.

Season lightly with salt and pepper.

Pan fry in a sauce pan over medium heat until golden brown all over and medium in temperature except the chicken (approx. 4-5 minutes in total).

For the dressing

Mix the tea infused oil, toasted cumin seeds & chili flakes together and season with a little salt and pepper to taste.

For the satay sauce

Mix the traditional satay sauce with tea oil.

Assembly / Finishing

Place on the serving plate with the tea oil satay.

Dress the skewers with the chili cumin tea oil & finely chopped Chinese parsley.

1 wedge or cheek of both lemon and lime for garnish.

Place the tea satay sauce into a ramekin and place on the plate.

Serve immediately.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Moroccan Mint Green Tea