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