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Chaamp Masala (Lamb Chops Masala) Recipe - Cooking Index

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Chaamp Masala (Lamb Chops Masala)

Cuisine: Indian
Type: Lamb
Courses: Main Course
Serves: 1 people

Recipe Ingredients

1   Fresh ginger
  Peeled and coarsely chopped
3 tablespoons 45mlPeeled and coarsely chopped
6   Lamb chops from the ribs - (6 to 8)
  Remove all extra fat
8   Oz grated or finely chopped
2   Sized onions very finely (medium)
1 tablespoon 15mlCayenne
12   Oz Greek yogurt beaten
1 1/2 teaspoons 7.5mlSalt
1 teaspoon 5mlGround roasted cumin seeds
2 teaspoons 10mlPunjabi garam masala
3 tablespoons 45mlLemon juice
2 tablespoons 30mlFresh green coriander, chopped

Recipe Instructions

Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste.

Put the chops, tomatoes, onions, cayenne pepper, yogurt, 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.

Sprinkle fresh coriander over the top and serve.

TIPS In the Punjab, tomatoes are grated to make a puree--don't be tempted to use ready-prepared tomato puree instead of fresh.

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. Stir until lightly roasted. Allow to cool. Grind with the remaining ingredients in a clean coffee grinder and store in a tightly lidded jar.

Punjab This rich flavorful 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 (clarified butter).

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.

Madhur Jaffrey's Flavors of India


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