Yield: Serves 4
- 8 lamb chops
- 10 cloves of garlic
- 2" piece of ginger (no need to remove skin, just wash throughly)
- 1 large onion
- 1 tsp khus-khus (white poppy seeds)
- 1" piece/ stick of cinnamon
- 4 cloves
- 2 green chillies (optional but preferred - they give the dish a lovely 'kick')
- 1/2 cup of fresh, green coriander leaves, chopped roughly
- 1/2 tsp turmeric powder
- 1 tsp salt
- 5-6 tablespoons of vegetable/ sunflower/ canola cooking oil
- Wash the lamb chops well and then pat dry with paper towel. Use a meat mallet to gently flatten the meat slightly. You can avoid this step as the meat cooks fairly quickly even if you don't do this.
- Put the garlic, ginger, onion, poppy seeds, cinnamon, cloves, green chillies, coriander, turmeric and salt into a clean, dry blender/ food processor. Grind into a smooth paste. Keep this paste aside for later use.
- Take a large skillet or heavy-bottomed pan and add 3 tbsps of oil to it. Heat on medium. When the oil is hot, add the lamb chops to it and fry until browned on each side. This should take 5-7 minutes on each side.
- While you are frying the lamb chops, set up another heavy-bottomed pan on medium heat. Add the remaining cooing oil to it. When the oil is hot, add the previously prepared green masala to it. Fry well for at least 10 minutes, stirring frequently to prevent the masala from burning or sticking.
- When the masala has been fried well, add the browned lamb chops to it. Stir well to coat the chops well with the masala.
- Season with salt if required and add 1/2 a cup of hot water. Bring the whole mixture to a boil and then simmer the heat. Cover the pan and cook until the meat is tender and most of the liquid has dried up. When this happens, turn off heat.
- Serve Chops Hara Masala with small potatoes (boiled in their 'jackets', then cut in half, seasoned and drizzled with melted butter!). Add a green, leafy salad for a wholesome, delicious meal! Enjoy...
- Green masala can be made ahead of time and stored in the fridge for times when you want to make this dish quickly!
- Learn how to keep cooking pastes - like ginger and garlic - fresh for longer