Spiced Lamb Chops Recipe
The flavor of this Spiced Lamb Chops recipe has occupied my mind so much that I almost never consider any other Spiced Lamb Chops recipe. It is an Indian cuisine delicacy. Spiced Lamb Chops served as Side Dish is the best food to pep me up. I am very excited to know your opinion about this Spiced Lamb Chops. Send me a message about it.
Ingredients
8 tablespoons (1/4 pound) Clarified Butter
1 cup finely chopped onions
2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh ginger root
1/2 cup cashew nuts
2 teaspoons poppy seeds
3 whole cloves
1/8 teaspoon cardamom seeds
2 small bay leaves, crushed
6 very thick lamb chops 1/3 to 1/2 pound each, well trimmed of fat
1 cup plain yogurt
3/4 teaspoon ground cardamom
2 teaspoons freshly ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Salt, to taste
Garnish:
Chopped fresh coriander (cilantro) or chopped fresh parsley
Directions
Place clarified butter in a large heavy skillet over medium-high heat.
Fry the onions, garlic, and ginger, stirring constantly, for about 5 minutes, or until onions are golden brown.
Remove pan from heat.
Remove onions, garlic, and ginger from the hot butter and place them in a blender or food processor.
Puree these ingredients, along with the cashew nuts and poppy seeds.
If mixture is too dry to puree, add a few tablespoons of water.
Place frying pan back over medium-high heat.
Return spice paste to the pan.
Add whole cloves, cardamom seeds, and crushed bay leaves.
Add the lamb chops, and fry, turning occasionally, for 10 minutes.
Scrape the bottom of the pan now, and again as you continue to cook, and to keep the sauce from scorching.
Lower heat to medium and add the yogurt and ground spices.
Fry approximately 10 minutes longer, continuing to turn the chopsoccasionally.
Add 1/2 cup water and cook the chops 15 minutes longer, or until they are done to your satisfaction.
Season with salt.
Fry the onions, garlic, and ginger, stirring constantly, for about 5 minutes, or until onions are golden brown.
Remove pan from heat.
Remove onions, garlic, and ginger from the hot butter and place them in a blender or food processor.
Puree these ingredients, along with the cashew nuts and poppy seeds.
If mixture is too dry to puree, add a few tablespoons of water.
Place frying pan back over medium-high heat.
Return spice paste to the pan.
Add whole cloves, cardamom seeds, and crushed bay leaves.
Add the lamb chops, and fry, turning occasionally, for 10 minutes.
Scrape the bottom of the pan now, and again as you continue to cook, and to keep the sauce from scorching.
Lower heat to medium and add the yogurt and ground spices.
Fry approximately 10 minutes longer, continuing to turn the chopsoccasionally.
Add 1/2 cup water and cook the chops 15 minutes longer, or until they are done to your satisfaction.
Season with salt.
