|
Ingredients
|
Quantity
|
|
3” pieces fresh ginger – peeled and coarsely
chopped
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1
|
|
Garlic – peeled and coarsely chopped
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3 tbsp
|
|
Lamb chops from the ribs – remove all extra
fat
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6 to 8
|
|
Tomatoes – finely chopped or grated
|
8 fluid ounces
|
|
Onions very finely chopped
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2 medium
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|
Cayenne
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1 tbsp
|
|
Greek yogurt beaten
|
12 fluid ounces
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|
Salt
|
1 ½ tsp
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|
Ground roasted cumin seeds
|
1 tsp
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|
Punjabi garam masala
|
2 tsp
|
|
Lemon juice
|
3 tbsp
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|
Fresh coriander – chopped
|
2 tbsp
|
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, yogurt, 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.
Punjab This rich flavorful 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).
