Lamb Chops Masala
3 In piece of fresh ginger
Peeled and coarsely chopped
3 tablespoons Peeled and coarsely chopped
Remove all extra fat
8 ounces fl Oz grated or finely chopped
2 mediums Sized onions very finely
1 tablespoon Cayenne
12 ounces fl Oz Plain yoghurt beaten
1 1/2 teaspoons Salt
1 teaspoon x 2 Punjabi garam masala
3 tablespoons Lemon juice
2 tablespoons x 3 chopped fresh green
Here's a tasty Punjabi recipe for lamb chops. My folks originated from this area of the sub-continet and hence this was popular at home.
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.
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.