u/Interesting-Hawk2693

Mukha siyang malambing pero irl HINDI!!! 😂

The last remaining tram network in Kyoto, the Keifuku Randen.
Ink, watercolor & white gel pen on Clairefontaine toned paper.

I used all the lego pieces from Tudor corner and create my version of falling water, one of my favorite architectures.

1. Elektrozavodskaya
2. Komsomolskaya
3. Mayakovkaya
4. Prospekt Mira
5. Novoslobodskaya
6. Aviamotornaya
7. Arbatskaya
8. Taganskaya
9. Belorusskaya
10. Novokuznetskaya
11. Kiyevskaya
12. Park Kultury
13. Slavyansky Bulvar
14. Maryina Roshcha
15. Rizhskaya
16. Vorontsovskaya
17. Universitet Druzhby Narodov
18. Pykhtino
19. Michurinsky Prospekt
20. Nagatinsky Zaton

RECIPE:

• 500g Lamb chops
• 1 Cup jerk marinade (recipe below)
• 2 Tbsp dry jerk seasoning

1. Star by cutting the excess fat off lamb chops (put aside to use to render down and fry chops in/highly recommend) then pat chops dry with kitchen roll

2. Season chops with dry jerk seasoning first rub it into the meat then add them to a large bowl with the wet jerk marinade and mix well evenly then cover and refrigerate overnight at least (I left them for 24 hours)

3. Remove from fridge 1 hour before cooking to bring to room temperature then take out each chop and place them on a plate (give them a brush with the marinade before cooking)

4. Add lamb fat (or you can just use oil) to a cold large skillet then turn the heat on to medium high until the lamb fat renders down and releases a lot of liquid then remove lamb fat pieces

5. Add lamb chops to the skillet and cook to sear for 1 minute on each side then add under the grill (broiler) on medium high hear for 8 minutes for medium (flip halfway) or 10-12 minutes for well done (depending on size and thickness of your chops

6. Once cooked add to a rack and let them rest for 5 minutes then serve however you like (I had rice, coleslaw, potato salad & jerk bbq sauce)

JERK MARINADE (makes about 2.5 cups)

• 1/2 Cup spring onions
• 1/2 Cup garlic
• 1/2 Cup ginger
• 1/2 Cut scotch bonnets
• 1/2 Cup fresh thyme
• 1 Cup dark soy sauce
• 1/2 Cup Worcestershire sauce
• 1/4 Cup tamarind paste
• 1 Tbsp ground all spice (aka pimento)
• 1 Tsp ground cinnamon
• 1/2 Tsp ground cloves
• 1 + 1/2 Tsp kosher salt
• 1 Tsp Liquid smoke (optional)

1. Chop all the aromatics up roughly first then measure 1/2 a cup of each that way

2. Add everything to a food processor and blend for about 1 minute
   Store in a jar in the refrigerator

(if you don’t have a processor just chop everything up very fine then add to a large bowl with everything else and mix well)