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Ingredients
Serves 4
- 12 Lamb Chops
- 1 Cup of Curry Massalla Gravy
- 1 onion finely chopped
- 4 Teaspoons Curry Powder
- 1 Teaspoon Chilli Powder
- 2 Finely Chopped Cayenne Chillies
- 4 Cloves Crushed Garlic
- 2 inches Root Ginger grated
- 5 Tablespoons Vegetable Oil
- 4 Tablespoons roughly chopped coriander leaves
- 1 Tablespoon whole coriander leaves
- 1 teaspoon Garam Massalla
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Method
| Trim excess fat off the lamb chops and wash to remove the small gritty pieces of bone and pat dry. Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the lamb chops 4 at a time and seal on both sides. Add the Massalla Gravy and simmer gently for 40 minutes - 60 minutes to really bring out the flavour of the chop bones, stir regularly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top. |
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© Gavin McArdell 1997-2012. All rights reserved.
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