Yield: 6 servings
|Lamb shoulder chops
|Ground black pepper
|Cayenne or chili powder
|Garlic cloves, peeled
|Onions, chopped coarse
|Inch cube ginger roo peeled and chopped
|Thick set plain yogu
|Salt or to taste
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