Spicy Coconut Cardamom Lamb Chops
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Lamb Meat(shoulders)– ½ kg, cut into 2 inch chunks
  • • • Red chilli – 1, broken
  • • • Curry leaves – 1 sprig
  • • • Red Onions – 1 cup, chopped finely
  • • • Shallots – ¼ cup (optional), chopped finely
  • • • Tomato – ½ cup, chopped finely
  • • • Turmeric powder – 1 tsp
  • • • Green chilli – 2, slit
  • • • Lime - ½ , garnish
  • • • Coriander leaves – 1 tbsp, Garnish
  • • • Salt - 2 tbsp
  • Grind:
  • • • Red Chilli – 3
  • • • Coriander leaves – 1 tbsp, chopped finely
  • • • Yogurt – 1 tbsp
  • • • Poppy seeds – 1 tsp
  • • • Cardamom – 4
  • • • Cloves – 1
  • • • Cinnamon stick – small piece
  • • • Red chilli powder – 1 tsp
  • • • Garlic – 4, Minced finely
  • • • Ginger – 1 inch, julienne cut
  • • • Coriander seeds – 1 tbsp
  • • • Whole pepper balls – 1 tbsp
  • • • Cumin seeds – 2 tsp
  • • • Fennel seeds – 2 tsp
  • • • Coconut (desiccated/fresh) – 2 tbsp
Instructions
  1. Wash lamb pieces and drain well.
  2. Soak red chilli and poppy seeds in water for 15 mins. Blend them in a blender with other ingredients to a smooth paste. Add it to the lamb, rub them well on the lamb and let it marinate for an hour at least. I put them for 4 hours. (do so if you got time, you can also marinate them overnight).
  3. In a pressure cooker, heat oil in medium flame. Add red chillis, curry leaves, green chilli and sauté for few seconds till it gets roasted. If you do not have pressure cooker, use a pan and do the same
  4. Now add the onions and salt, sauté well. Add the tomatoes, turmeric powder and sauté well. After two minutes when sautéed well, add the marinated lamb and roast in that oil for two minutes.
  5. Mix well and enough water covering till half the meat and whistle for 5 counts. If you are doing in the pan, cover it and let it get cooked for 35-40 minutes in medium-low flame.
  6. Now remove the cover, check if the consistency is good or just keep it open and cook for few more minutes till they become dry and all the masalas stick to the lamb with less liquid.
  7. Switch off, Garnish with lime juice and coriander leaves.
Notes
1. If you think, you added more water, just follow the same procedure but it might take some time for water to evaporate.
2. You can replace lamb with mutton in this recipe.
3. You can switch of at the consistency you think it’s right for you.
4. If you like the brown roasted dry texture, then leave it till almost all water is gone from the gravy.
5. Feel free to cut the chilli powder by half if you think it’s too hot for you.
Recipe by Relish The Bite at http://www.relishthebite.com/spicy-coconut-cardamom-lamb-chops/