| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Main dish, Indian, Meat |
1 |
Servings |
INGREDIENTS
| 3 |
|
In piece of fresh ginger |
|
|
Peeled and coarsely chopped |
| 3 |
tb |
Peeled and coarsely chopped |
|
|
Garlic |
| 6 |
|
8 lamb chops from the ribs, |
|
|
Remove all extra fat |
| 8 |
fl |
Oz grated or finely chopped |
|
|
Tomatoes |
| 2 |
md |
Sized onions very finely |
|
|
Chopped |
| 1 |
tb |
Cayenne |
| 12 |
fl |
Oz Plain 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 |
|
|
Coriander |
INSTRUCTIONS
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 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.
TIPS
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.
Source: 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.
Posted to EAT-L Digest 07 Jan 97
From: "Imran C." <imranc@ONTHENET.COM.AU>
Date: Thu, 9 Jan 1997 08:58:28 +1000
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