Kerala style braised and broiled lamb chops
Ingredients
200g Lamb rack (With single bone, cleaned)
200ml Goat stock
25gm Sliced onions
1nos Green chili (Slit)
2nos Garlic clove (Crushed)
2pcs Bay leaves
1tsp Peppercorn
2pcs Cloves
1pc Cassia bark
50ml Coconut oil
50gm Red shallots, thin slices
15no Curry leaves
2pc Red chili whole
1tbsp Ginger & garlic paste
1tsp Red chili powder
1tsp Turmeric
1tbsp Coriander powder
10ml Tamarind pulp
Crushed peppercorn to taste
1/2tsp Garam masala powder
Green chili, ginger juliennes, chopped coriander & fried curry leaves for garnish.
Salt to taste
Method
Clean the meat properly and tap dry.
Take a thick-bottomed pan, and pour the stock into it. Add sliced onions, crushed garlic, slit green chili, curry leaves (5no), turmeric(1/2 tsp), salt, and whole spices.
Bring the broth to boil. Braise the lamb chops till the meat becomes soft.
Drain out the stock and keep it aside. Pick the cooked chops and keep them aside as well.
In a separate pan, heat the oil, and add red chili whole.
Add the sliced shallots and cook till it turns golden in colour. Add ginger garlic paste and cook for two minutes.
Add all the powdered spices and cook for a minute.
Add the chops, and cook them on a very slow flame. Add tamarind pulp and cook further for 5-6 minutes on moderate flame.
Check seasoning, add crushed peppercorn, garam masala powder, and fresh curry leaves.
Garnish it with green chili, ginger juliennes, coriander leaves, and fried curry leaves.
Serve it as an appetizer with your choice of chutney(s).
Note:
Chops can be braised in water if stock is not available.
The remaining broth can be seasoned, finished, and served as a soup.
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