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BURRAH MASALEDAAR-Lamb chops marinated
in yogurt and cooked in a spicy gravy
Preparation Time : 2 1/2 hours
Cooking Time : 45 minutes
Servings
: 4
INGREDIENTS
Lamb chop
12-15
Yogurt
1 cup
Raw papaya, grated
2 inch piece
Salt
to taste
Coriander seeds
1 tablespoon
Cumin seeds
1 1/2 teaspoons
Cloves
4-6
Black cardamoms
2
Mace
1 blade
Black peppercorns
8-10
Whole dry red chillies
2
Oil
1/4 cup
Onions, chopped
2 medium
Ginger paste
1 tablespoon
Garlic paste
1 tablespoon
Kashmiri red chilli powder
1 1/2 teaspoons
Tomatoes, chopped
2 medium
Fresh coriander leaves, chopped 2
tablespoons
METHOD
Wash and pat dry lamb chops. Tie yogurt in a muslin cloth and hang it for
half an hour to drain out the whey. This should preferably be hung in the
refrigerator. Transfer the hung yogurt into a bowl and add raw papaya and
salt. Marinate the lamb chops in this mixture for about two hours,
preferably in the refrigerator. Dry roast coriander seeds, cumin seeds,
cloves, black cardamoms, mace, black peppercorns and dry red chillies.
Cool and powder. Heat oil in a pan, add onions and sauté for three to four
minutes or until light golden brown. Add ginger paste and garlic paste and
stir-fry briefly. Add prepared spice powder, Kashmiri chilli powder and
cook on medium heat for two minutes. Add the marinated lamb chops along
with the marinade, one cup of water and bring to a boil. Reduce heat,
cover and cook for fifteen to twenty minutes or until the mutton chops are
completely cooked. Add tomatoes and cook on high heat for four to five
minutes, stirring frequently. Ensure that the gravy is quite thick.
Garnish with coriander leaves and serve hot
Courtesy : Sanjeev Kapoor (Chef) |
