Total Steps
5
Ingredients
12
Tools Needed
5
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 3 tablespoons Coriander, chopped fresh green
- 3 tablespoons Lemon juice
- 2 teaspoons Punjabi garam masala
- 1 teaspoon Ground roasted cumin seeds
- 1.5 teaspoons Salt
- 12 fl oz Plain yoghurt, beaten
- 1 tablespoon Cayenne pepper
- 2 medium Onions, very finely chopped
- 8 ounces Tomatoes, grated or finely chopped
- 3 tablespoons Garlic, peeled and coarsely chopped
- 3 inch piece Fresh ginger, peeled and coarsely chopped
- 6-8 pieces Lamb chops from the ribs
Instructions
1
Step 1
Put the ginger and garlic into an electric blender with 2-3 tablespoons of water and blend to a paste.
2
Step 2
Combine the lamb chops, tomatoes, onions, cayenne pepper, yoghurt, salt, and ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir and bring to a boil.
3
Step 3
50 minutes, then 10 to 15 minutes
Turn the heat to low, cover, and simmer for 50 minutes or until the chops are almost cooked. Add the ground roasted cumin seeds and simmer for an additional 10 to 15 minutes or until the meat is tender and the sauce is thick.
4
Step 4
Add the Punjabi garam masala and lemon juice and stir.
5
Step 5
Sprinkle fresh coriander over the top and serve.
Tools & Equipment
Blender
Wok
Saucepan
Cast iron frying pan
Coffee grinder