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
Historians have found proof that recipes existed far back into the distant past, in truth as far back into recorded history as ancient Egypt, and possibly even further than that. Interesting though that is, these, early records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe found, according to academics is a series of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. As we move on, there were some books which appeared in the 1300s ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these are not about the curry that is served today, but instead recipes for the types of food served to the upper classes of the period. During the next few centuries, the rich and powerful families of the West strove to serve up the most extravagent meals, and consequentially chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century that cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, trying out, and recording recipes to help cooks of their time. By the advent of the 20th century, cookery books are greatly in demand mostly as a result of better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Chaamp Masala (Lamb Chops Masala) recipe.
