Chaamp Masala (Lamb Chops Masala)
indian, lamb
3 in fresh ginger; peeled and
1 coarsely chopped
3 tablespoon garlic; peeled and coarsely
1 chopped
6 lamb chops from the ribs,
1 remove all extra fat
8 oz grated or finely chopped
1 tomatoes
2 medium onions; very finely chopped
1 tablespoon cayenne
12 oz greek yoghurt; beaten
1 1/2 teaspoon salt
1 teaspoon ground roasted cumin seeds
2 teaspoon punjabi garam masala
3 tablespoon lemon juice
2 tablespoon chopped fresh green
1 coriander
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 10-15 min 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.
Yield: 1 servings