Going Indian III


When is hot outside, try this. If you are not living in a hot climate as Indians are, try this in cold weather and it will make you hot. And my guess is you will ask for more. It is a delicious recipe. So delicious that I tried it just once. Hahaha. I should try it several times as I like lamb and this is indeed something special. I have a déjà vu writing this. I also like the way it is constructed with all those ingredients, some of them rare and precious and full of flavour. What an exquisite aroma it spreads ! It whispers: come and taste me! And of course you come… Sit down at the table and enjoy it with naan bread (I miss naan bread sooo much) or basmati rice (Tilda brand – the best). I must cook this again but first I need to go to London to get some ingredients that are hard to find here. London, wait for me! I will have my list, it helps remembering all I need and of course money. So, let’s see what I need, apart from love and understanding and tenderness. And a beautiful and large kitchen where I will be the queen😉 . I need … to add that the recipe is taken from a wonderful book, “Golden India – Indian Recipes” and the recipes is

Champ Masala

Lamb Chops in Spicy Marinade

Serves 4-6

Preparation time: 30 minutes

Cooking time: 1 hour 15 minutes

And the ingredients are:

  • 1 kg lamb chops 
  • 12 almonds, blanched
  • 1 tsp brown sugar
  • 2 2/3 tbsp (40 ml) butter or oil
  • 1/2 tsp cardamom seeds
  • 1 tsp cayenne pepper
  • 2-3 cloves, whole
  • 2 tsp coriander leaves, chopped
  • 1 tbsp cumin seeds
  • 2 tsp garlic paste
  • 2 tsp ginger, chopped finely
  • 2 red or green chillies, deseeded and sliced
  • a few strands of saffron, dissolved in 1 tsp milk (optional)
  • 2 onions, medium size, chopped
  • salt to taste
  • 2 tsp sesame seeds (til)
  • 3/4 cup yoghurt (I always go with my fav, the greek full fat one)

Method:

  • Blend cumin seeds, ginger, garlic paste, cardamom seeds, cloves, almonds, sesame seeds, cayenne pepper, sugar and 2 tbsp yoghurt to a purée, adding more yoghurt if the mixture is dry. Pour mixture into a bowl and set aside. You have now a masala paste.
  • Melt butter/ oil in a large kadhai (wok) or pan. Add onions and fry till golden brown. Stir in the masala paste and fry for 5 minutes stirring constantly. Add a spoonful water at a time if the mixture becomes too dry. Add the lamb chops and fry 10 minutes on medium heat, turning chops frequently.
  • Beat the remaining yoghurt and saffron together, pour it into the lamb and mix well. Bring to a boil the reduce heat to very low, simmer for 1/2 hour.
  • Preheat oven to 150˚C/ 300˚F.
  • Transfer chops into a casserole and put into the oven to cook for at least 25 minutes. After that you have a taste of India.🙂

Bon appetite!

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s