Friday, February 28, 2014

Lamb Chops braised in a puree of green Indian herbs .. aka Mutton champ Hariyali

During the weekend we visited our local butcher who showed  us a lovely rack of lamb chops.. It was pink and juicy and we did not hesitate picking it up. Ended up making a great dish of juicy lamb chops...

1 Kg Mutton Chops (nicely washed & strained)
3 big onions thinly sliced
2 med. Tomatoes  finely chopped
4- 5 Tbsp Oil

Masala for grinding:
Grind the be low to a smooth fine paste with enough water.
1 big bunch of coriander leaves (picked  & washed)
1 inch pc of ginger
5 green chilies (add more if you like it spicy or reduce if you want it less spicy)
6-7 flakes of garlic
½ tsp cumin seeds
3 tsp coriander seeds
4-5 black peppercorn
Small ball of tamarind
1 Inch pc of cinnamon
4-5 cloves
1 star anise

Take a pot heat oil add sliced onion and fry till it is golden brown. Now add the tomatoes & fry well.
Add the ground paste and fry well till it starts leaving the oil & sides of the pot.

Add the chops, salt as per taste. Add   1 & 1/2  cups of water  and let the chops cook on slow flame for 30-45 minutes until the meat is tender  & the gravy is thick. (if you want thin gravy add another cup of water) enjoi with green peas pulao or plain rice or Naan.

Would suggest making this dish at least 8 hours in advance to allow the meat to soak up the flavours, however it is equally good if you cant resist the temptation to wait..Enjoy

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