Spicy Lamb Chops Recipes

Ingredients :

10 pieces lamb chops

60ml clarified butter (ghee)

8 green cardamoms (choti elaichi)

8 cloves (laung)

2 cinnamon (daalchini) sticks

2 bay leaves (tej patta)

40g ginger paste

40g garlic paste

salt to taste

400g yoghurt

5g red chili powder

175g brown onion paste

5g black pepper powder

1g cumin (jeera) powder

5g mace (javitri) powder

1g green cardamom (choti elaichi) powder

5g saffron (kesar)

2 drops vetivier (kewda) essence

15ml milk

5g green coriander, chopped

10g ginger julienned

Method :

In a pan, heat clarified butter, add the lamb, green cardamoms, cloves, cinnamon, bay leaves, ginger and garlic pastes and salt.
Cover and cook on low heat for 30 minutes, stirring occasionally.
Uncover and stir fry for a few minutes.
Add yoghurt and continue to stir fry till the liquid evaporates.
Add the red chili powder, dissolved in water (2 tbsp) and stir for a minute.
Add brown onion paste dissolved in water (3 tbsp) and continue to fry.
Add a tbsp of water when the liquid evaporates, to ensure that the sauce and lamb do not burn.
Add half the pepper, cumin and water (6 cups), bring to boil and cover.
Lower the heat, seal the lid with dough and simmer on slow fire for at least 1 hour.
Unseal and remove the lamb from the curry.
Strain the curry, return to the stove and reduce the curry to pouring consistency.
Add the sauce, cardamom powder and saffron with vetivier mixed in milk.
Cook for about 5 minutes.
Pour the sauce over the lamb shanks, garnish with julienned ginger and green coriander and serve.

Serves 4 - 6

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