February 24, 2016


Thick lamb chops- 6 (well trimmed of fat)
Yoghurt - 1 cup
Onions - 1 cup (finely chopped)
Garlic - 2 tbsp (finely chopped)
Butter - 120 gms
Ginger root - 1 tbsp (finely chopped)
Cashew nuts - 1/2 cup
Poppy seeds - 2 tsp
Cloves - 3
Cardamom seeds - 1/8 tsp
Bay leaves - 2 (crushed)
Cardamom powder - 3/4 tsp
Black pepper - 2 tsp
Cinnamon powder - 1/4 tsp
Cloves - 1/4 tsp
Salt to taste

For Garnishing:
Chopped fresh coriander


  • Plce clarified butter in a large heavy skillet over medium high heat. 
  • Fry the onions, garlic, and ginger, stirring constantly, for about 5 minutes, or until onions are golden brown. Remove pan from heat.
  • Remove onions, garlic, and ginger from the hot butter and place them in a blender.  Puree these ingredients, along with the cashew and poppy seeds. If mixture is too dry to puree, add a little water.
  • Place frying pan back over medium high heat.
  • Return spice paste to the pan. Add cloves, cardamom seeds, and crushed bay leaves.
  • Add the lamb chops, and fry, turning occasionally, for 10 minutes.
  • Scrape the bottom of the pan now, and again as you continue to cook, and keep the sauce from scorching.
  • Lower heat to medium and add the yoghurt and ground spices. 
  • Fry approximately 10 minutes longer, continuing to turn the chops occasionally.
  • Add 1/2 cup of water and cook the chops 15 minutes longer, or until they are done. Season with salt.
  • Serve chops coated with yoghurt sauce ad garnished with chopped coriander.

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