Ingredients:
Lamb Chops – 750 gms (about 10-12 pieces)
Yogurt – 4 tbsps /thick
Ginger-garlic paste – 2tbsp
Vegetable Oil – 2 tbsp
Salt to taste
Juice of 1-2 lemons (to taste)
Roasted Cumin Powder – 2 tsp
Paprika – ½ tsp
Red chili Powder – ½ tsp (optional)
Garam Masala Powder – 1 tsp (home-made)
Orange-red food colour – optional
Fresh coriander/mint leaves for garnishing
Wedges of lime
Method:
Wash the chops well, and pat dry.
Whip the yogurt in a large bowl till smooth.
Add all other ingredients except the chops. Mix well.
Add the chops and mix in well, making sure they are coated well and evenly.
Leave to marinade for 4-6 hours in the refrigerator (I usually leave them overnight). Take out from fridge 30 minutes prior to cooking.
Cook them in a pressure cooker for 15 minutes on low heat. (times may vary from country to country according to quality/type of lamb etc).
Leave until cooled down a bit. Check if the lamb has cooked through and is soft. Dry any extra water if present.
Now grill them for 10 minutes on each side, turning once. Sprinkle with a bit of roasted cumin powder for a nice deep brown.
Serve immediately with garnished with fresh coriander and/or mint leaves, and wedges of lime…
Note: If you want to pan cook these, after cooking under pressure, turn them into a non-stick heavy bottom pan with all remaining marinade. Cover and cook gently on low till all the liquid has been absorbed, and they get a nice, golden colour. Turn about once in a while. Serve immediately.
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