Spicy Lamb Chops Cooking Recipes

Ingredients :

1 kg

15 g

10 g

10 g

3 g

2 or 3

12

10 g

5 g

5 g

175 ml

40 ml

2

2

10 g

lamb chops

cumin (jeera) seeds

ginger, paste

garlic paste

green cardamom (choti elaichi) seeds

cloves (laung), whole

almonds, blanched

sesame (til) seeds

cayenne pepper

brown sugar

yoghurt

butter or oil

onions (medium size), chopped

green or red chilies, deseeded and sliced

green coriander, chopped

few strands dissolved in 1 tsp milk, saffron (optional)

salt to taste

1. Blend together cumin seeds, ginger garlic pastes, cardamom seeds, cloves, almonds, sesame seeds, cayenne pepper, sugar and yoghurt (2 tbsp) to a purée, adding more yoghurt if the mixture is dry.
2. Pour mixture into a bowl and set aside.
3. Melt butter or oil in a large wok or pan.
4. Add onions and fry till golden brown.
5. Stir in the masala paste along with green or red chilies and salt, fry for five minutes stirring constantly.
6. Add a spoonful of water at a time if the mixture becomes dry.
7. Add the lamb chops and fry for 10 minutes on medium heat, turning chops frequently.
8. Beat the remaining yoghurt and saffron together, pour it into the lamb and mix well.
9. Bring to a boil then reduce heat to very low, simmer for 1/2 hour.
10. Preheat oven to 150C (300F).
11. Transfer chops into a casserole and put into the oven to cook for at least 25 minutes.
12. Remove from the oven, garnish with chopped coriander.
13. Serve at once accompanied by hot Naans.

Serves 4

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