Khatta Pudina Chops (Tangy mint lamb chops) recipe
ingredients
1 kg (2.2 lb) Lamb chops, cleaned
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tbsp (5 g) White pepper (safed mirch)
2 tsp (4 g) Garam masala
5 tsp (25 ml) Lemon (nimbu) juice
Salt to taste
4 tbsp (80 ml) 2 3/4 fl oz Cream
3/4 cup (150 g) 5 oz Yoghurt (dahi), drained
1 1/4 cups (250 g) 9 oz Mint chutney
2 tbsp (20 g) Cornflour
3 tbsp (45 g) 1 1/2 oz Papaya paste (optional)
1 tbsp (18 g) Garlic (lasan) paste
1 tbsp (18 g) Ginger (adrak) paste
1 tsp (2 g) Fenugreek (methi) powder
Vegetable oil for basting
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tbsp (5 g) White pepper (safed mirch)
2 tsp (4 g) Garam masala
5 tsp (25 ml) Lemon (nimbu) juice
Salt to taste
4 tbsp (80 ml) 2 3/4 fl oz Cream
3/4 cup (150 g) 5 oz Yoghurt (dahi), drained
1 1/4 cups (250 g) 9 oz Mint chutney
2 tbsp (20 g) Cornflour
3 tbsp (45 g) 1 1/2 oz Papaya paste (optional)
1 tbsp (18 g) Garlic (lasan) paste
1 tbsp (18 g) Ginger (adrak) paste
1 tsp (2 g) Fenugreek (methi) powder
Vegetable oil for basting
accompaniments
(you may also need these recipes)
method
1. Mix cumin powder, white pepper, garam masala, lemon juice, and salt together. Rub the paste into the lamb chops and marinate for 1 hour.
2. Mix cream, yoghurt, mint chutney, and cornflour. Add the remaining ingredients (except oil) and whisk to a fine paste. Mix with lamb chops and marinate for another 2 1/2 - 3 hours.
3. Skewer lamb chops 2 cm apart and roast in a preheated (180°C (350°F)) oven / tandoor / charcoal grill for 8-10 minutes. Hang the skewers for a few minutes to allow the excess marinade to drip off. Baste with oil and roast for another 4 - 5 minutes.
4. Sprinkle lemon juice, garnish with slices of cucumber, tomato, and onion; serve hot.
2. Mix cream, yoghurt, mint chutney, and cornflour. Add the remaining ingredients (except oil) and whisk to a fine paste. Mix with lamb chops and marinate for another 2 1/2 - 3 hours.
3. Skewer lamb chops 2 cm apart and roast in a preheated (180°C (350°F)) oven / tandoor / charcoal grill for 8-10 minutes. Hang the skewers for a few minutes to allow the excess marinade to drip off. Baste with oil and roast for another 4 - 5 minutes.
4. Sprinkle lemon juice, garnish with slices of cucumber, tomato, and onion; serve hot.
serving amount
serves: 5
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
