| 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 (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.
Ingredients
3 in piece of fresh ginger peeled and coarsely chopped
3 tbsps peeled and coarsely chopped garlic
6-8 lamb chops from the ribs, remove all extra fat
8 fl oz grated or finely chopped tomatoes
2 medium sized onions very finely chopped
1 tbsp cayenne
12 fl oz Greek yoghurt beaten
1 1/2 tsps salt
1 tsp ground roasted cumin seeds
1-2 tsps Punjabi garam masala
3 tbsps lemon juice
2-3 tbsps chopped fresh green coriander
Preparation :
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, 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. 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. |
