I lurrrrrrvvvveeee cooking...I'm not much of a
baking person though...and although I love
to make different desserts...can you believe I
don't like eating them much...lol x
Joined 10 years ago
12 lamb chops (washed and fat trimmed) 1 teaspoon salt half teaspoon haldi powder 1 teaspoon ginger paste 1 teaspoon garlic paste 2 tablespoon oil 2 green chillies (chopped)
SAUCE: Ingredients: 1 teaspoon ginger paste 1 teaspoon garlic paste 1 teaspoon salt 2 teaspoon chilli powder half teaspoon haldi powder 1 tablespoon dhana Jeeru (Cumin) powder 1 teaspoon ground black pepper 1 cup tomato ketchup 2 tablespoon oil 2 teaspoon lemon juice 2 teaspoon vinegar half tin chopped tomatoes
Method: Place the oil in a medium size pan, add the chops with the rest of the ingredients and bring to the boil,simmer on medium heat for 35 minutes till half cooked. If there is excess water either drain in off or turn the heat up so the water burns out.
Method for sauce: Place the oil into a hot medium size pan, add all the ingredients except the tomato ketchup. Bring the sauce to the boil, stirring constantly. Simmer for about 10 minutes on low heat and add tomato ketchup. Simmer for a further 5 minutes and remove sauce from heat. Marinate the sauce with the cooked chops and place in a oven tray. ROAST THE CHOPS IN A PRE-HEATED OVEN FOR APPROX 40 MINUTES OR UNTIL CHOPS ARE COOKED AT 185 DEGREES OR GAS MARK 5.