Chaamp masala (lamb chops masala)
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Chaamp masala (lamb chops masala)
  Lamb    Indian    Meat  
Last updated 6/12/2012 12:47:00 AM. Recipe ID 7538. Report a problem with this recipe.
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      Title: Chaamp masala (lamb chops masala)
 Categories: Main dish, Indian, Meat
      Yield: 1 Servings
      3    In piece of fresh ginger
           Peeled and coarsely chopped
      3 tb Peeled and coarsely chopped
      6    8 lamb chops from the ribs,
           Remove all extra fat
      8 fl Oz grated or finely chopped
      2 md Sized onions very finely
      1 tb Cayenne
     12 fl Oz Greek yoghurt beaten
  1 1/2 ts Salt
      1 ts Ground roasted cumin seeds
      1    2 tsps Punjabi garam masala
      3 tb Lemon juice
      2    3 tbsps chopped fresh green
  Put the ginger and garlic into the container of an electric blender
  with 2-3 tablespoons of water and blend to a paste.
  Put the chops, tomatoes, onions, cayenne pepper, yoghurt, salt and
  ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir
  and bring to the boil. Turn the heat to low, cover and simmer for 50
  minutes or until the chops are almost cooked. Add the cumin seeds and
  simmer for 10 to 15 minutes or until the meat is tender and the sauce
  thick. Add the garam masala and lemon juice and stir.
  Sprinkle fresh coriander over the top and serve.
  In the Punjab, tomatoes are grated to make a puree - don't be tempted
  to use ready-prepared tomato puree instead of fresh.
  The spice combinations in garam masala vary in different parts of
  India. In the Punjab this one which you can try making yourself is
  common: 5 tbsps coriander seeds, 3 tbsps cumin seeds, 2 1/2 tbsps
  black peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon stick,
  4-5 cloves, 1/6 nutmeg. Put the coriander and the cumin into a
  cast-iron frying-pan over a medium heat. Stir until lightly roasted.
  Allow to cool. Grind with the remaining ingredients in a clean coffee
  grinder and store in a tightly lidded jar.
  Madhur Jaffrey's Flavours of India - Punjab
  This rich flavoursome dish originates in the fertile Punjab, a state
  now divided between India and Pakistan. There is nothing more
  important to a Punjabi man's diet than bread, and meals are
  accompanied by flat round cornbread rotis or rich, flaky pan-fried
  paratha layered with ghee (clarified butter).
  Rice is reserved for special occasions or for rice pudding, for the
  only food that makes a Punjabi feel he has eaten a proper meal is his
  bread! You of course, can serve this dish with plain boiled rice.

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Recipe ID 7538 (Apr 03, 2005)

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