HANDI LAMB CHOP MASALA
Make and share this Handi Lamb Chop Masala recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lamb/Sheep
Time 1h
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil.
- Add onions and cook until brown.
- Add ginger and garlic paste, red chilli powder, garam masala and salt.
- Cook well.
- Add the mutton chops to the sauce then add the tomatoes and stir well.
- Add some water and allow the chops to cook until tender.
- When cooked, add the yoghurt.
- Mix well and re-heat carefully.
- Serve hot garnihed with chopped corriander leaves and ginger strips!
Nutrition Facts : Calories 119.9, Fat 6.2, SaturatedFat 1.4, Cholesterol 3.9, Sodium 1211.3, Carbohydrate 15.2, Fiber 3.4, Sugar 7.8, Protein 3.2
INDIAN LAMB CHOPS
Try these crispy Indian lamb chops cooked Amritsari-style on the barbecue. Two marinades means it takes more time to prepare, but you'll achieve more flavour
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
- Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
- Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn't directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).
Nutrition Facts : Calories 505 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.96 milligram of sodium
CHAAMP MASALA (LAMB CHOPS MASALA)
Make and share this Chaamp Masala (Lamb Chops Masala) recipe from Food.com.
Provided by jas kaur
Categories Lunch/Snacks
Time 1h30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 983.3, Fat 76.7, SaturatedFat 33.7, Cholesterol 210.9, Sodium 1916.3, Carbohydrate 23.3, Fiber 4, Sugar 8.7, Protein 49.8
GRILLED LAMB CHOPS WITH GARAM MASALA
Garam masala -- a blend of Indian spices -- gives these succulent lamb chops a lovely flavor and aroma.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat grill or grill pan to medium-high heat. In a bowl, combine garam masala, salt, and pepper. Place lamb chops on a baking sheet or platter, and drizzle with oil; rub chops to coat evenly all over. Sprinkle tops of chops with half the spice mixture, and gently rub onto meat. Turn chops over; repeat with remaining spice mixture.
- Grill chops until they reach desired doneness, about 3 minutes per side for medium-rare. Serve immediately, garnished with cilantro.
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- In a bowl, mix the yogurt with the turmeric, chilli and 2 tsp of the ground coriander. Season, then rub all over the lamb. Put in a shallow dish, cover and marinate in the fridge for 3 hours or overnight.
- Heat 2 tbsp olive oil in a shallow casserole over a high heat. Add the lamb leg steaks and quickly cook to brown on both sides. Remove from the casserole, and wipe it out.
- Add the remaining oil to the casserole, lower the heat and soften the onion, ginger and garlic for 5 minutes. Stir in the garam masala, cardamom and remaining ground coriander. Cook for 2 minutes more, then add the purée and tomatoes.
- Return the lamb to the casserole and add enough stock to cover the meat. Bring to a simmer and cook, covered, for 30-45 minutes, topping up with stock if necessary, until the lamb is tender. Check the seasoning.
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