Don’t ask me where and how I landed on this primitive recipe. Let’s say a ghost of a Mughal era chef slipped this over in my sleep. This was done the primitive way – hand ground basic spices, red meat with a layer of fat, grilled over a slow flame over long hours and then keeping it simple with ‘Desi Ghee’, onions, curd and a dash of coriander leaves for a tinge of garnishing and it turned out to be one of my better culinary outcomes.
This is how I got it done.
# Cleaned up two nice juicy lamb chops, leaving odd corners of fat over the red meat to keep it succulent. Got some ginger and garlic, added cloves, cinnamon sticks, some green chilies, coriander seeds and ground them to a thick pulp. Added in 2 –3 spoons of curd to make a spicy marinade.
# Made little cuts into the chops and smeared the chops with the marinade and kept it aside for about 6 hours.
# Once done, fired the grill and allowed chops to be cooked through in its own fat. Flipped them over once or twice till tender.
# Fired the stove and added desi ghee to a pan. Got the ginger, garlic, cloves to a brown then added onion chunks and caramelized them. Finally got the lamb chops in and let them soak the flavor over low flame with the pan covered for about 40 minutes. Added curd and few chunks of tomatoes along the way and ran the flame for another 15 minutes. Finally, got some cardamom seeds and raisins in and let it rest.
# Threw in some green coriander leaves to garnish and served hot with bread.
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