3 in piece of fresh ginger
1 peeled and coarsely chopped
3 tbsp peeled and coarsely chopped
1 garlic
6 8 lamb chops from the ribs,
1 remove all extra fat
8 fl oz grated or finely chopped
1 tomatoes
2 medium sized onions very finely
1 chopped
1 tbsp cayenne
12 fl oz greek yoghurt beaten
1 1/2 tsp salt
1 tsp ground roasted cumin seeds
1 2 tsps punjabi garam masala
3 tbsp lemon juice
2 3 tbsps chopped fresh green
1 coriander
Directions
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, yoghurt, 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.
TIPS
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
India. 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.
Madhur Jaffrey's Flavours of India - Punjab
This rich flavoursome dish originates in the fertile Punjab, a state
now divided between India and Pakistan. There is nothing more
important to a Punjabi man's diet than bread, and meals are
accompanied by flat round cornbread rotis or rich, flaky pan-fried
paratha layered with ghee (clarified butter).
Rice is reserved for special occasions or for rice pudding, for the
only food that makes a Punjabi feel he has eaten a proper meal is his
bread! You of course, can serve this dish with plain boiled rice.
Servings: 1 servings
Chaamp Masala (Lamb Chops Masala) Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
It is quite feasible to trace the history of recipes far back into the distant past, certainly as far back as the ancient Egyptians, and possibly even further. Having said that, in the main part, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians are some tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were split into starters, entrees and afters, something we still use today. Aspicius also informs us how the ancient Romans made use of many different spices, including a few that will be familiar to modern cooks like bay, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from the holy land, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for a surge in manuscripts on cookery, most of which still exist in private collections. The arrival of television gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Chaamp Masala (Lamb Chops Masala) recipe.
