Friday 19 October 2012


Lamb chops                     200 gm
Yogurt                             200 gm (thick)
Onions                            50 gm
Garlic                              3 cloves
Ginger                            ½ inch
Poppy seeds                  5 gm (soaked overnight)
Turmeric                       1/4 tspn
Coriander powder         1 tspn
Red chili powder          ½ tspn
Lamb stock                  100 ml
Dry fenugreek leaves     a pinch
Clarified butter             50 ml (desi ghee)
Cardamom (green)       1nos
Cinnamon                   ½ inch
Cloves                       1 nos
Green chilies              1 nos
Salt                            to taste

Fine chop ginger and garlic separately. Make a paste of poppy seeds. To the curd add turmeric, red chili powder and coriander powder. Heat ghee, sauté onions till golden. Add in whole spices, ginger and garlic, stir for a minute. Add chops, salt and soak for about 2 minutes. Add in curd mixture and poppy seed paste and stir continuously until the fat leaves the mixture. Add in stock, cover and cook for about an hour or until chops get cooked. Remove lid, adjust salt. 
Add fenugreek leaves and serve hot garnished with sliced green chilies.

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