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Chaamp Masala (lamb Chops Masala)

1 3 in piece fresh ginger peeled and coarsely chopped
3 tablespoons peeled and coarsely chopped garlic
6 lamb chops from the ribs -- (6 to 8) remove all extra fat
8 fluid ounces oz grated or finely chopped tomatoes
2 medium sized onions very finely chopped
1 tablespoon cayenne
12 fluid ounces oz Greek yogurt beaten
1 1/2 teaspoons salt
1 teaspoon ground roasted cumin seeds
2 teaspoon Punjabi garam masala
3 tablespoons lemon juice
2 tablespoons fresh green coriander, chopped

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.

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