Chaamp Masala (Lamb Chops Masala)
3 In piece of fresh ginger Peeled and coarsely chopped 3 tb Peeled and coarsely chopped Garlic 6 8 lamb chops from the ribs, Remove all extra fat 8 fl Oz grated or finely chopped
Ingredients
- 3in piece of fresh ginger
- 12fl oz greek yoghurt beaten
- 11/2 ts salt
- 1ts ground roasted cumin seeds
- 12 tsps punjabi garam masala
- 3tb lemon juice
- 23 tbsps chopped fresh green
Directions
- 1
3 In piece of fresh ginger Peeled and coarsely chopped 3 tb Peeled and coarsely chopped Garlic 6 8 lamb chops from the ribs, Remove all extr
- 2
Put the chops, tomatoes, onions, cayenne pepper, yoghurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan
- 3
Stir and bring to the boil
- 4
Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked
- 5
Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick
- 6
Add the garam masala and lemon juice and stir
- 7
Sprinkle fresh coriander over the top and serve
- 8
TIPS In the Punjab, tomatoes are grated to make a puree - don't be tempted to use ready-prepared tomato puree instead of fresh