Tag Archives: nonveg

Crispy Lamb Chops

Hello Everyone!
Greetings!!!

Sorry, haven’t posted since long. Had been busy with few other assignments. Made a short, fun-filled trip to Goa, para-sailed, ambled the golden, serene beaches and stuffed my face with tonnes of fish.
Then a long long drive to Pune. It’s definitely an adventure to try out new recipes at home. But it’s an entirely different experience to relish and cherish them in the place they were born. Steaming hot, spicy and gorgeously red Misal with Paav is one such. A specialty of Pune, every Punekar takes utmost pride in.
Cooking ran parallel as well…perhaps, not as frequently. But yes, it did 🙂

Did I mention, I participated in a beauty pageant and made it to the top six… 🙂 🙂

Coming back to business…Tried Nigella’s Crisp Lamb Chops yesterday. Fun to cook, fun to eat. The sound when you dig your teeth into them, is totally rewarding. I tweaked it a little, as I didn’t have all of her ingredients. But, they were super super yummm!
Ingredients:
5 lamb chops (with bone in)
2 tsp red chili powder (you can also use smoked paprika or chili flakes)
1 tsp dried oregano
1 tsp dried rosemary (optional)
zest of a lemon
1 tsp lemon juice
A pinch of black pepper
Salt as per taste

For frying:
100 grams fresh white breadcrumbs (or as required)
1 tbsp grated parmesan cheese
1 large egg (beaten with salt and pepper)
Oil for frying

Method:
1. Remove the thick layer of fat from around the edge of each little chop, either by tearing it off by hand, or with a pair of scissors. Be careful not to lose the shape of the chop, though, or it will fall to pieces on frying.
2. Layer the chops between two sheets of clingfilm, and whack them vigorously with a mallet or rolling pin so that they are flattened a little. Be careful not to massacre them 😛
3. Rub the chops well with all of the marinating ingredients. Cover the bowl with a cling film and leave it in the fridge for at least two hours. This tenderizes and flavors the meat really well.
4. Then, in a wide, shallow bowl, combine the breadcrumbs and parmesan.
5. In another bowl, beat the egg and season it with salt and pepper.
6. Pour some oil, about 1cm / ½ inch deep, in a fry ban and heat it.
7. Dip the lamb chops first in the egg mixture and then press them well in the cheese and breadcrumbs before frying them in the hot oil.
8. Cook the chops for about 3 minutes each side. Adjust the flame, so that they are cooked through. They should be a deep golden brown and crunchy on the outside, tender and pinkish on the inside.
9. Serve hot with mint chutney or tomato ketchup. They taste equally good at room temperature or even cold.
10. Pack them up in an airtight container and they’ll last a good 3-4 days.

 

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Dal Gosht (Meat in Lentils)

I love the way food helps connect to the roots and the tradition. The word ‘Gosht’ transliterates to meat in Persian. Dal Gosht which means, mutton or meat cooked in lentils, finds its roots in Lahori cuisine.
This royally delicious but noble dish is a meal made in heaven.

Dal Gosht
Cooking Time: 1 hour
Serves: 5

Ingredients:

  • 1/2 kg lamb boneless and cubed
  • 1/2 cup toor dal (pigeon pea)
  • 2 tbsps ghee + 1 tbsp vegetable cooking oil ( optional)
  • 1/2 tsp cumin seeds
  • 1 onion finely sliced
  • 1/2 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • 2 large tomatoes chopped fine or 1 can of chopped tomatoes
  • Salt to taste
  • 2 tsps lime juice
  • Chopped corriander for garnish

Method:

1. Pressure cook the toor dal and keep aside.
2. Heat the ghee in a deep pan. Add oil (optional). Ghee has high boiling point and can withstand high heat. So doesn’t burn easily.
I prefer adding a tsp of oil for balance.
3. When hot, add the cumin seeds. Fry till they release aroma, but don’t let them burn.
4. Add the onions and fry till they are soft and translucent.
5. Now add ginger and garlic pastes and fry for a minute.
6. Add all the spice powders – coriander, cumin, turmeric, red chilli and garam masala powder and fry till the oil separates from the masala. Stir so that the masala doesn’t burn.
7. Add tomatoes and fry till soft. Leave the lid on for 2-3 minutes, so they soften fast and also the masala doesn’t burn.
8. Smoosh the mixture a bit, so that the onions and tomatoes mix well, leaving no chunks.
9. Now add the lamb, salt to taste and stir well. Fry till browned.
10. Now add the cooked toor dal and mix.
11. Add water as per the consistency you desire.
12. Leave the lid on and let it simmer on medium heat till the meat is cooked and tender.
13. Add lime juice and garnish with chopped corriander while plating.

P.S.: A perfect companion for Pulao and Jeera Rice. Also with all type of Indian breads (chapati, tandoori roti, roomali roti, naan, paratha, etc.)
I always drizzle a little more ghee while garnishing.
Forget the calories and rejoice in its flavour 🙂