Ishrat mukherjee's rezala
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; roughly chopped |
| 1 | 5 cm cube fresh ginger; roughly chopped | |
| 4 | Cloves garlic; roughly chopped, up | |
| ; to 5 | ||
| 4 | Cloves | |
| ½ | teaspoon | Black peppercorns |
| 4 | Green cardamom pods | |
| 1 | 5 cm piece cinnamon stick; halved | |
| 500 | grams | Lamb rib chops |
| 4 | tablespoons | Vegetable or corn oil |
| 1 | large | Onion; finely chopped |
| 175 | grams | Whole milk natural yoghurt |
| 50 | grams | Butter |
| 1 | teaspoon | Salt or to taste |
| ½ | teaspoon | Ground fennel |
| ½ | teaspoon | Dried ginger powder |
| 3 | Dried red chillies; soaked in warm | |
| ; water for 10-15 | ||
| ; minutes, up to 4 | ||
| 1 | tablespoon | Rose water |
Directions
Puree the onion, ginger and garlic in a blender or food processor. Add a little water if necessary.
Put the puree in a mixing bowl and add the cloves, cardamom, cinnamon and peppercorn. Mix well.
Put the lamb chops in a large mixing bowl and add the above marinade. Mix thoroughly, cover the bowl with cling film and leave to marinate for 3-4 hours or overnight in the fridge. Bring to room temperature before cooking.
Heat the oil over a medium to high heat and fry the onions until they are browned. Remove them with a slotted spoon, squeezing out as much excess oil as possible, by pressing them to the side of the pan with the spoon.
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