This one of the
best ‘dry’ meat curries.
Prepared with succulent strips of cabbage,
the lamb
chops are served dressed in a rich array of spices.
This is a dish you will be
proud to serve your friends.
Ingredients:
500g lamb chops
2,5ml salt
5ml turmeric
5ml oil
45ml oil
½ onion finely chopped
2 large potatoes, peeled and chopped into large chunks
300ml water
½ tomato finely chopped
1/8 head of cabbage, shredded (100g)
Pan Spices:
2 cardamom pods
3-4 whole cloves
5-6 pieces Indian cinnamon
To Garnish:
2.5ml garam masala
30ml finely chopped fresh coriander
Method:
Put the chops in a bowl, sprinkle with 2.5ml salt and add
sufficient water to cover them; soak for 2-3 minutes. Drin, rinse and drain
again. Open each chop by slicing from one bone end into the main part of the
meat, creating a flap. Score the meat in several places.
Make a paste of 2.5ml salt, Red Freezer Masala, turmeric
and 5ml oil. Rub this paste thoroughly into the meat. Heat 45ml oil in a wide
pot on medium heat. When hot, add the cardamom, cloves and cinnamon; stir and
allow to sizzle for about 30 seconds. Add the onion and braise for 3-5 minutes
until golden brown, stirring occasionally.
Reduce the heat and add the lamb chops. Brown the chops
on all sides for about 5 minutes, then cover and braise for about 20 minutes,
allowing the meat juices to reduce to a thick brown gravy, turning the chops
once during cooking.
Add the potatoes and 250ml water, stir and simmer for 20
minutes, stirring carefully every 5 minutes. Add water, about 50ml at a time,
if necessary to prevent scorching.
Sprinkle the tomato over the lamb, followed by the
shredded cabbage. Add about 50ml water, cover and simmer for 5 minutes until
the tomatoes melt into the dish and the cabbage wilts.
Turn the chops and potatoes. Garnish with garam masala
and coriander and continue to cook undisturbed until all the excess water has
steamed off. The dish should be very moist, but with very little or no gravy.
Serve warm with rice.
Serves 4
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