I am battling with three issues : 1. Weight management 2. Withdrawal symptoms from quitting cigarettes and 3. Stress. To manage stress I usually cook. But this stress management method sometimes plays havoc with issues 1 and 2. Particularly when issue 2 plays havoc with issue 1. This is a recipe that partially dealt with all the issues.This is a recipe I adapted from two recipes that I read and tried with varying degrees of success. Most importantly, this is a healthy recipe that was a major hit with my guests! The recipe is simple, hassle free and very importantly has no added oil!
24-25 Lamp Chops, cleaned
4 Medium Onions, chopped
4 Medium Tomatoes, chopped
1-1/2 cup Yoghurt
3 tbsp Garlic Paste
4 tbsp Ginger Paste
2 tsp Red Chili Powder
4 tsp Coriander Powder (Dhania powder)
4 tsp Cumin Powder (Jeera powder)
2 tsp Garam Masala Powder
Salt, to taste
For the garnish
Chopped Coriander (optional)
Garam Masala Powder
- Clean and dry the lamp chops
- In a pan mix the lamb chops with all the ingredients except cumin powder, garam masala powder and the garnish.
- Place the pan on the gas and cook on high flame until the mixture comes to a boil.
- Cover and simmer until the lamb chops are half cooked. Add cumin powder and garam masala powder. Mix.
- Continue to simmer until the gravy thickens, envelopes the lamb chops. Cook until the lamb chops are fully cooked.
- Garnish with ginger juliennes and chopped coriander. Sprinkle lemon juice.
Serve hot with rotis/phoolkas/parathas or simply devour as a stand alone protein fest – without the guilt!
My father-in-laws secret recipe revealed!
This is a recipe that my father-in-law Yusuf Husain has perfected. It is his secret recipe – one which he rarely shares with others! Even if he does share it you can be sure that he will leave out some important detail. I have ‘cracked’ the recipe after many unsuccessful attempts and after much cajoling. It was cooked last night and everybody loved it. Yusuf saab approved of the preparation and finally welcomed me to the family secret!
1 kg Mutton / Lamb, big pieces
10-12 Medium Onions, thick slices
12 Garlic cloves, roughly chopped
3 tbsp Ginger, chopped
2 Bay Leaves (tej patta)
5 Black Cardamoms (badi elaichi)
2 Cinnamon Sticks (dalchini)
15 Whole Black Pepper Corns (kali mirch)
12 Whole Dried Red Chillies
Salt, to taste
75 gms Yoghurt, beaten
4-5 tbsp Ghee or Oil
- Heat ghee/oil in a saucepan. Take approximately half the quantity of onions and sauté until golden brown.
- Add mutton, bay leaves, black cardamoms, cinnamon sticks, pepper corns, red chillies and 1.5 tsp salt.
Sauté on high flame until the meat changes color.
- Add garlic and ginger. Sauté for another 5 minutes.
- Add the remaining onions. Mix well and sauté for about 1 minute.
- Seal the vessel. Cook for approximately 45-50 minutes on low flame. In case you are using a pressure cooker, wait for 3 whistles and then let the meat rest while pressure is totally released from the cooker.
- Open the lid and you will see that onions are totally liquefied and the meat has been simmering in the liquefied onions.
- On medium heat sauté the meat until most of the liquid has evaporated.
- Reduce heat and add yoghurt. Mix well. Cover the vessel once again (not under pressure) and simmer for 5-10 minutes or until the meat is totally done.
- Let the meat rest for at least 15-20 minute before serving.
This is perhaps one of the most delicate, delicious and wholesome meat recipes I have come across. The cooking of meat in the onion gravy is the key to a successful result.
You can also follow the same recipe for Kate Masale Ka Chicken. With chicken you have to be careful that you do not overcook and that onions, ginger and garlic are chopped into smaller pieces to allow the onion gravy to form faster.
The red chillies and browning of the onions lend this dish its distinct reddish color. Excessive browning will make the dish very dark and some people prefer it that way. You can add approximately 1 tbsp roasted and roughly pounded coriander seeds after adding the yoghurt. This adds a little extra bite but many people do not enjoy the distinct coriander flavor. Try it or give it a miss, but this is one recipe that you must try!
Enjoy this with rotis, naan or steamed rice. I prefer devouring this recipe without any of these!
Delicious lamb dish. Has always been a major hit with guests. Mildly spiced, aromatic and delightfully traditional. Does not require any of the nonsense masalas available in the market.
750gms Leg of Spring Lamb
450gms Lamb chops
1-1/2 cups Onions
5 Green Cardamoms (Chhoti Elaichi)
5 Cloves (Laung)
2 Cinnamon sticks (Dalchini)
2 Bay Leaves (Tej patta)
2 tsp Coriander Powder (Dhania powder)
1 tsp Red Chilli Powder
1/2 tsp Turmeric powder (Haldi powder)
4 tbs Ginger Paste
3 tbs Garlic Paste
2-3 tsp Flour (Atta)
2-3 tsp Gramflour
2 tsp Garam Masala Powder
1 tsp Mace and Green Cardamom (Jaivitri and Chhoti Elaichi) powder
3-4 drops Vetivier (Kevda)
1. Slice half the onions.
2. Chop the remaining half of the onions
3. Whisk the yoghurt in a bowl
4. Clean lamb pieces
5. Heat 100gms Ghee in a handi, add the sliced onions.
6. Saute the onions until golden brown
7. Add lamb, chopped onions, cardamom, cloves, cinnamon and bay leaves. The onions will begin to liquify. Saute on high heat until all the liquid has evaporated.
8. Add coriander powder, red chilli powder, turmeric powder and salt. Stir.
9. Immediately add ginger paste and garlic paste. Saute on high heat until fat leaves the masala.
10. Add yoghurt, bring to a boil and reduce to medium heat.
11. Saute for approximately 10-12 minutes. The yoghurt will reduce considerably.
12. Add 3 cups (approx 750 ml) water and bring to a boil.
13. Cover and simmer, stirring occasionally. Wait until the lamb is tender. If cooking in a pressure cooker, bring water to boil and cook under pressure for not more than 2 whistles.
14. Remove the pieces of meat from the gravy and keep aside.
15. Take the remaining ghee in a separate handi. Add the flour and gramflour. Saute briskly over low heat, stirring constantly, until light brown.
16. Add the separated gravy to these flours. Mix well, ensuring that there are no lumps.
17. Pass the thick gravy through a strainer into its original handi (clean the handi to ensure a smooth gravy)
18. Add the lamb pieces to the thick gravy. Bring to a boil.
19. Add the garam masala powder, mace and cardamom powder. Stir. Adjust the salt.
20. Add vetvier (kevda), cover and simmer for approximately 15 minutes.
21. Remove to a bowl and serve hot.
I prefer eating this with a nice, fluffy and slightly crisp phoolka. Keeps the meal light and the emphasis remains on the excellent meat!