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
Transcribed cooking instructions as a concept can be found way back into the distant past, in truth as far back as the early Egyptians, and maybe further still. Having said that, mostly, these old recipes were just primitive hieroglyphic or cunieform recipes for preparing food.
During the time of the Roman Empire a man called Apicius compiled some documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius also informs us how the chefs of Roman times were skilled in the use of a good variety of spices and herbs, including some familiar names for example thyme, mint and dill. In the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, such as parsley and basil. The introduction of these new culinary ideas led to an eruption in books on cookery, some of which still exist in private collections. The introduction of television brought us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Chaamp Masala (Lamb Chops Masala) recipe.
