PUNJABI MASALA CHOP RECIPE
3 in piece of fresh ginger peeled and coarsely
3 tbsp peeled and coarsely chopped garlic
6-8 lamb chops from the ribs, remove all extra fat
8 fl oz grated or finely chopped tomatoes
2 medium sized onions very finely chopped
1 tbsp cayenne
12 fl oz Greek yogurt beaten
1 1/2 tsp salt 1 tsp ground roasted cumin seeds
1-2 tsp Punjabi garam masala
3 tbsp lemon juice
2-3 tbsp chopped fresh green coriander
How to make punjabi lamb chop:
- 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 masala chops and serve.
- In the Punjab, tomatoes are grated to make a puree. Don't be
tempted to use ready-prepared tomato puree instead of fresh.
- The spice combinations in garam masala vary in different parts of
- In the Punjab this one which you can try making yourself is
common: 5 tbsps coriander seeds, 3 tbsps cumin seeds, 2 1/2 tbsps
black peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon stick,
4-5 cloves, 1/6 nutmeg. Put the coriander and the cumin into a
cast-iron frying-pan over a medium heat.
- Stir until lightly roasted. Allow to cool. Grind with the
remaining ingredients in a clean coffee grinder and store in a
tightly lidded jar.
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