Lamb Chops - Spicy

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chefluciano
chefluciano @lucianoiretired
chicago

These are top grade Shoulder Lamb Chops. I have tried to cook it in Punjabi style. You need to have Hot Naan Bread with this dish and a peg or two of good Scotch whisky.

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Ingredients

20 mins
4-serving
  1. 10 Lamb Chops all fat trimmed off .
  2. 1 Teaspoon kosher salt
  3. 1 Onion Large
  4. 1 Sprig Rosemary leaves only
  5. 2 Tablespoons Masala Chef ' s
  6. 10 Cloves Garlic Fresh
  7. 1 Tablespoon Ginger Fresh
  8. 1 Bunch cilantro Chopped fresh
  9. 1/2 Teaspoon Garam Masala

Cooking Instructions

  1. 1

    Rub salt on both sides and let it rest 5 mts. To make chef's Masala: Mix equal parts of Salt, Cumin Powder, Corriander Powder, Chilli Powder and 1/2 part of Tumeric Powder.

  2. 2

    Put all items in group 1 in a chopper and chop it fine - do not make puree. Sear the lamb chops for 3 mts. on both sides. Use a large hea vy bottom pot add a little oil and stirfy all spices. Add Lamb Chops.

  3. 3

    Add 2 cups of water of Beef Broth to the Pot and transfer it to preheated oven 300 degres. Turn the oven to bake and cook for 2 hours in oven.

  4. 4

    Add some freshly sliced ginger to it and chopped cilantro. Miix in Garam Masala and serve after 10mts.

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Written by

chefluciano
chefluciano @lucianoiretired
on
chicago
Born in India and now living in Chicago. Food is celebration for me. Indian foods are not only great in taste but have a health factor related to it. Indian food and spices are not only tasty and flavorful; they also add a lot of benefits to our health. I have tried to take advantage of herbs and spices and infuse the American and Italian lcuisine. It is sort of East meets West. My dishes are easy to make and everyone can do it. Just come on and join me in my kitchen. We will have a lot fun! I use a unique mixture of Ginger, Garlic and Tumeric (in equal parts) with peppers, like long chilli spicy, habernero even Ghost peppers. It is potent and healthy. Dont't live to Eat, Eat to Live. Worked at Chefluciano's Restuarant in Chicago for 30 years. Now I am retired.
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