Lamb Chops

If you ask me what could be my favourite Kebab type , I would admit that it is the lamb chops that I find the best. In my opinion, every meat lover should master this dish. That is why I have included it in the Kebabolicious evenings week recipe list and I hope you enjoy making them.

Here is a classic version of one of the oldest comfort foods that makes any meal very hearty. Mutton chops marinated beautifully in a host of spices and then cooked with distinctive flavours of cinnamon, saffron and mace. When added to your party table, you should be sure to loose the center piece to this impressive platter and it is definitely going to dazzle your guests.

INGREDIENTS:

 6 mutton chops

For the marinade:

3/4 tsp salt

1 medium onion

6 garlic cloves

2.5 cm ginger piece

2 tsp coriander powder

1/2 tsp red chilli powder

1 tsp garam masala

1/2 cup yogurt


For cooking:

4 Tbsp oil

8 cloves

10-12 black peppercorns

2.5 cm cinnamon piece

1 piece mace

Pinch of saffron diluted in water


HOW TO MAKE:
 
For the marinade:

1) Grind the onion, ginger and garlic to a paste. Mix in the remaining spices and yogurt.

2) Flatten the chops with a kitchen hammer and marinate for 4-6 hours.

For Cooking:

1) Heat oil in a pressure cooker; add all the spices and when they start spluttering add the chops with the marinade and stir well.

2)  Cover lightly and cook for 10 minutes on medium heat. Remove the lid and cook further for 10 minutes.

3)  Cover and pressure cook the chops for another 10 minutes.  Remove the lid, stir in the saffron and cook for 5-7 minutes or until the gravy thickens.

4) Serve hot.