Lamb Chops

  • Servings: 4
  • Difficulty: medium
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A traditional family recipe of Lamb chops marinated with ginger garlic and Indian spices.

0468-10 pieces lamb chops
3 tbsp ginger garlic paste
2 green chillies (based on your tolerance for spice)
1 cup fresh coriander leaves and stem, finely chopped
1 cup water
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
1 egg
1 tbsp lemon juice
bread crumbs
salt to taste
oil for shallow fry


Wash all lamb chops and cook in a pressure cooker with 1 cup water, salt and 1 tbsp ginger garlic for 10 to 15 minutes or cook in a large pan until lamb is half cooked. Once done, remove chops and keep aside.

(Tip: Lamb stock can be reserved to a quick delicious clear lamb soup.)

Grind remaining ginger-garlic paste along with green chillies and corianders into a fine paste using little water. In a bowl, whisk one egg, then add the above paste with turmeric powder, red chilli powder, garam masala powder and lemon juice. Mix well.

Add lamb chops to the above mixture and coat each lamb pieces thoroughly. Be very careful while mixing so as not to break the chops. Cover the lamb with cling film and leave to marinate in refrigerator for at least 3-4 hours.

In a pan, add some oil for shallow frying. Once the oil is hot, coat each lamb chop with breadcrumbs and fry until it turns golden brown and crispy on both sides for about 8-10 min.

Once done, sprinkle some chopped coriander. Serve hot with green chutney and crunchy salad.

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Liver Tikka Kebab

  • Servings: 4
  • Difficulty: easy
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Lamb liver grilled with hot indian spices.

023500 gms Lamb liver (cut into squares)
4 Green chilies, finely chopped
2 tsp Ginger garlic paste
1 tsp Red chilli powder
1 tsp Cumin powder
1 tsp Coriander powder
½ tsp Garam masala powder
2 tbsp extra virgin olive oil
Salt to taste


In a large bowl, Mix all the ingredients together.

Coat lamb liver with marination and refrigerate for at least 2 hours.

Then take out lamb liver from marinade and thread onto skewers and grill them for 8-10 minutes until done.

Serve hot with mint chutney, onions and cabbage salad.

Galouti Kebab

  • Servings: 3-4
  • Difficulty: medium
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‘Galouti’ means ‘melt in your mouth’ were specially invented for the old ‘teethless’ Nawabs of Lucknow in India.

Galouti Kebab500 gms fine minced lamb
1 tbsp ginger and garlic paste
2 tbsp raw/green papaya paste
1/2 tsp red chilli powder
1/2 tsp caster sugar
1/2 tsp garam masala powder
1/2 tsp cardamom powder
1/2 Mace powder
1 tsp browned onion, paste
1 tsp coriander leaves
2 tbsp bengal gram flour (besan)
1 tsp butter
Salt to taste


Clean minced lamb with water and drain.

(Tip: For this kebab, use mutton/lamb leg or lamb shoulder which is very fine and reddish in colour, double minced/ very finely minced.)

In a large bowl add minced lamb, ginger-garlic paste, raw/green papaya paste , red chilli powder, caster sugar, garam masala powder, cardamom powder, Mace powder , browned onion, paste, bengal gram flour (besan), butter and Salt to taste. Sprinkle coriander leaves. Mix it well using hands.

(Tip: Traditionally, green papaya is used to tenderise the meat.)

Divide the mixture into equal sized portions out of it. Grease your hands with water to make sure it’s not sticky. Make patties/ flat tikka shape.

(Tip: For a more aromatic flavour and smell, add 1/2 tsp of saffron or rose water)

Heat the oil on a heavy-bottomed non-stick pan and fry the kebabs until minced lamb is cooked well and crisp on each side. Or shallow fry on tawa or griddle pan for more healthy kebabs until they are golden brown in colour from both the sides and crisp.

Serve with Lucknow style/ Mughlai paratha