Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

21 lb Lamb shoulder chops
1/2 ts Ground nutget
1/2 ts Ground black pepper
1/2 ts Ground cinnamon
1/2 ts Cayenne or chili powder
1/2 ts Turmeric
2 Garlic cloves, peeled
2 tb Onions, chopped coarse
1/2 Inch cube ginger roo
-peeled and chopped
2/3 c Thick set plain yogu
1/2 ts Salt or to taste
1 tb Cooking oil
1 ts Ground cumin
1 tb Sesame seeds

Trim off excess fat from chops and flatten each chop with a meat
malle a rolling pin. Wipe clean with a dramp cloth.

Put all ingredients except chops, oil, cumin and seeds, into a
blender food processor and puree. Put chops into a larege bowl and
pour the blended ingredients over them. Using your fingers, rub the
marinade w into each chop. Cover the container with plastic wrap and
leave to marinate at least 8 hours or overnight.

Preheat oven to 425 F. Line a roasting pan with aluminum foil, this
w help reflect heat and keep your roasting pan clean. Arrange the
chops the roasting pan in a single layer ( reserve the remaining
marinade) a cook in the center of the oven for 10 minutes - turning
the chops over once. Reduce heat to 400 F.

Mix the remaining marinade with the oil and cumin. Brush the chops
wi this and sprinkle half the seeds on top. Return the pan to the
upper of the oven for 10 minutes. turn the chops over and brush this
side w the remaining marinade mixture and sprinkle the rest of the
seeds as before. Cook for 10 to 15 minutes.

Serving Ideas: Serve on chop per person as an appetizer with plenty
o raw onion rings, sprinkled with lemon juice, wedges of cucumber and
cr lettuce leaves, pr as a main dish with Plain Boiled Rice and Mixed
Vegetable Curry.

Recipe from "The Complete Indian Cookbook" by Mridula Baljekar.
Submitted By TANANA REYNOLDS On 05-23-95

Browse by categories