1kg best end chops 2 tablespoon ghee (Clarified butter) 2 tablespoon oil 2 onions finely chopped 1 teaspoon whole jeeru (cumin)Fresh red and green chillies 1 teaspoon garlic paste 1 teaspoon red chilli paste 1 teaspoon green chilli paste 1 tablespoon lemon juice 1 teaspoon salt 1 teaspoon tumeric powder1 teaspoon crushed red chillies 4 tomatoes liquidised 2 tablespoon tomato puree 2 teaspoon Kashmiri chilli powder 1 teaspoon dhana jeeru (cumin) 1 teaspoon gurum masala Few strands saffron stand in boiling water Fresh dhania (coriander) to garnish
1. Heat oil and ghee (Clarified butter) in a pot.2. Saute onions with whole green and red chillies and whole jeera untill light pink .3. Add the garlic ,red and green chilli paste and lemon juice ,allow this to infuse in onions. 4. Add the lamb chops ,salt ,tumeric and crushed red chillies, seal chops on high.5. Cook for 30 minutes on medium heat. 6. Add the tomatoes and tomato puree and all to cook until water dries out7. Add the chilli powder, dhana jeeru (cumin), gurum masala and safron .8. Cook on low heat untill ghee (Clarified butter) surfaces .9. Garnish with fresh dhania (coriander) when ready to serve.Happy cooking and baking Share this recipe as received 💜💜💜💜💜💜💜💜💜💜#karaailambchops
INFO & TIPS
Sumi used chicken instead of Lamb
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