Name: Ishrat Mukherjee's Rezala
Ingredients: 1 lg Onion; roughly chopped; 1 5 cm cube fresh ginger; roughly chopped; 4 Cloves garlic; roughly chopped, up; ; to 5; 4 Cloves; 1/2 ts Black peppercorns; 4 Green cardamom pods; 1 5 cm piece cinnamon stick; halved; 500 g Lamb rib chops; 4 tb Vegetable or corn oil; 1 lg Onion; finely chopped; 175 g Whole milk natural yoghurt; 50 g Butter; 1 ts Salt or to taste; 1/2 ts Ground fennel; 1/2 ts Dried ginger powder; 3 Dried red chillies; soaked in warm; ; water for 10-15; ; minutes, up to 4; 1 tb Rose water

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy		The, Spice, Trail	4	servings

INGREDIENTS

1	lg	Onion; roughly chopped
1		5 cm cube fresh ginger; roughly chopped
4		Cloves garlic; roughly chopped, up
		; to 5
4		Cloves
1/2	ts	Black peppercorns
4		Green cardamom pods
1		5 cm piece cinnamon stick; halved
500	g	Lamb rib chops
4	tb	Vegetable or corn oil
1	lg	Onion; finely chopped
175	g	Whole milk natural yoghurt
50	g	Butter
1	ts	Salt or to taste
1/2	ts	Ground fennel
1/2	ts	Dried ginger powder
3		Dried red chillies; soaked in warm
		; water for 10-15
		; minutes, up to 4
1	tb	Rose water

INSTRUCTIONS

Puree the onion, ginger and garlic in a blender or food processor. Add a
little water if necessary.
Put the puree in a mixing bowl and add the cloves, cardamom, cinnamon and
peppercorn. Mix well.
Put the lamb chops in a large mixing bowl and add the above marinade. Mix
thoroughly, cover the bowl with cling film and leave to marinate for 3-4
hours or overnight in the fridge. Bring to room temperature before cooking.
Heat the oil over a medium to high heat and fry the onions until they are
browned. Remove them with a slotted spoon, squeezing out as much excess oil
as possible, by pressing them to the side of the pan with the spoon.
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