INGREDIENTS
- 3 in piece of fresh ginger peeled and coarsely chopped
- 3 tablespoon peeled and coarsely chopped garlic
- 68 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 tablespoon cayenne
- 12 fl oz Greek yogurt beaten
- 1 1/2 teaspoon salt 1 teaspoon ground roasted cumin seeds
- 12 teaspoon Punjabi all spices powder
- 3 tablespoon lemon juice
- 2-3 tablespoon chopped fresh green coriander
DIRECTION
- Put the ginger and garlic into the container of an electric blender with 23 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 all spices powder and lemon juice and stir.
- Sprinkle fresh coriander over spices powder 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 all spices powder vary in different parts of India.
- In the Punjab this one which you can try making yourself is common 5 tablespoons coriander seeds, 3 tablespoons cumin seeds, 2 1/2 tablespoons black peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon stick, 45 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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