Lamb Chops Masala

Lamb Chops Masala requires about 45 minutes from start to finish. This recipe serves 1. Watching your figure? This gluten free and primal recipe has 419 calories, 20g of protein, and 15g of fat per serving. For $5.05 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of yoghurt, remove all extra fat, ground roasted cumin seeds, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person has tried and liked this recipe. It works well as a main course. Only a few people really liked this Indian dish. It is brought to you by Foodista. With a spoonacular score of 84%, this dish is tremendous. If you like this recipe, you might also like recipes such as Masala Lamb Chops, Grilled Lamb Chops with Garam Masala, and Garam Masala Lamb Chops with Apricot Couscous.

Instructions

1. Here's a tasty Punjabi recipe for lamb chops. My folks originated from this area of the sub-continet and hence this was popular at home.
2. Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste.
3. 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.
4. Sprinkle fresh coriander over the top and serve.
5. TIPS
6. In the Punjab, tomatoes are grated to make a puree - don't be tempted to use ready-prepared tomato puree instead of fresh.
7. 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.
8. Stir until lightly roasted. Allow to cool. Grind with the remaining ingredients in a clean coffee grinder and store in a tightly lidded jar.
9. 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 man's diet than bread, and meals are accompanied by flat round cornbread rotis or rich, flaky pan-fried paratha layered with ghee
10. (clarified butter).
11. 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.