| 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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