Try this Lamb Chops Masala recipe, or contribute your own.
Suggest a better descriptionHeres a tasty Punjabi recipe for lamb chops. My folks originated from this area of the sub-continet and hence this was popular at home. 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 - dont 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. Source: Madhur Jaffreys "Flavours of India" (Punjab) This rich flavoursome dish originates in the fertile Punjab, a state now divided between India and Pakistan. There is nothing more important to a Punjabi mans diet than bread, and meals are accompanied by flat round cornbread rotis or rich, flaky pan-fried paratha layered with ghee (clarified butter). Rice is reserved for special occasions or for rice pudding, for the only food that makes a Punjabi feel he has eaten a proper meal is his bread! You of course, can serve this dish with plain boiled rice. Posted to EAT-L Digest 07 Jan 97 From: "Imran C."
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Serving Size: 1 Serving (1859g) | ||
Recipe Makes: 1 | ||
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Calories: 5030 | ||
Calories from Fat: 4391 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 487.9g | 650 % | |
Saturated Fat 221.6g | 1108 % | |
Monounsaturated Fat 198.6g | ||
Polyunsanturated Fat 39.7g | ||
Cholesterol 625mg | 192 % | |
Sodium 488.9mg | 17 % | |
Potassium 3354.2mg | 88 % | |
Total Carbohydrate 99.4g | 29 % | |
Dietary Fiber 20.4g | 82 % | |
Sugars, other 79g | ||
Protein 74.9g | 107 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5030
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