We hardly ever ate meat while growing up since we lived by the sea. So after we moved to Bangalore we had the option of trying out various meat recipes and this is one of my very own. I experimented many times before I was satisfied with it and make it only for special occasions. Trust you like it as much as we do.
1 1/2 cups Tomato Puree (home made or bought)
1 kg lamb chops, trim the fat and discard
1 cup low fat milk
2 tbsp. peanut oil
1 tsp. chilli powder
½ tsp. garam masala powder ( available at Indian grocery shops)
2 large onions, grated
2 cloves, garlic and 1 inch piece ginger, blend to a smooth paste
½ cup chopped corriander leaves
salt to taste
1. Wash and drain lamb chops. Place in pan with the low fat milk and peanut oil. Pressure cook for 10 minutes. Remove from heat and keep aside for 10 minutes.
2. Return to heat and add the tomato puree, chilli powder, grated onion and the ginger garlic paste. Carefully stir to mix well. When the mixture begins to boil, lower flame and gently simmer for 10 minutes till mixture is thick.
3. Add salt to taste.
4. After a minute, stir in the garam masala powder.
5. Remove from fire and transfer to serving dish. Garnish with the corriander leaves and serve immediately with white rice and Yoghurt Cucumber Pachdi.
Yoghurt Cucumber Pachdi
Mix together ½ peeled cucumber, sliced; 1 cup yoghurt; salt to taste; 1 tbsp. chopped corriander leaves and 1 minced green chilli. Serve with the Lamb Chops.
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