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    PUNJABI MASALA CHOP RECIPE

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    PUNJABI MASALA CHOP RECIPE

    Post by admin on October 17th 2011, 11:04 am

    PUNJABI MASALA CHOP RECIPE

    Ingredients:



    3 in piece of fresh ginger peeled and coarsely chopped
    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.


    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.



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