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Punjabi Recipes
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Chaamp Masala
Chaamp Masala
Ingredients
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 yoghurt beaten
1 1/2 tsps salt
1 tsp ground roasted cumin seeds
1-2 tsps punjabi garam masala
3 tbsp lemon juice
2-3 tbsp chopped fresh green coriander
Method
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.
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