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Tantalising Lamb Chops

Salams all….hope all those who celebrated had a wonderful Eid ul Adha…our Islamic new year will be starting soon…now Eid Ul Adha is a time when everyone seems to gorge on the meat…be it beef or lamb…I love my steak but I’m one of those who prefers to eat out when I fancy steak…I feel the best places to have steak is those that specialize in just that…I’m mentioning steak here but this recipe is actually for lamb chops (got a bit carried away lol) I do have a nice steak recipe which I will post soon Insha’allah.  You can use lamb chops or back chops, I prefer a mix as I feel back chops have a bit more meat on them.
Here goes…Bismillah…

INGREDIENTS:

12 Lamb Chops (cleaned and fat trimmed)

1 tsp Salt
Half tsp turmeric

1 tsp ginger paste

1 tsp garlic paste 

2 Tbs oil 

2 tsp Green chillies

METHOD:

Marinate the chops in the above for at least 2 hours. Bring to the boil and then simmer on medium heat for around 35 minutes until half cooked.

INGREDIENTS FOR SAUCE:

1 tsp ginger paste

1 tsp garlic paste 

1 tsp Salt
2 tsp red chili powder

Half tsp turmeric 

1 Tbs cumin & coriander powder 

1 tsp coarse black pepper 

1 cup tomato ketchup 

2 Tbs oil

2 tsp lemon juice 

2 tsp vinegar

1 tin chopped tomatoes 

METHOD FOR SAUCE:

Heat the oil in a pot and add the chopped tomatoes, also add all the rest of the ingredients except the tomato ketchup. Bring to the boil, whilst stirring constantly and then simmer for 10 minutes on low heat. Add the tomato ketchup and simmer for further 5 minutes. Remove from heat and then add the par cooked Lamb chops to the sauce.

Layer the chops in a Pyrex or any ovenproof dish and cover with foil. Bake in oven until the chops have cooked through.

Serve with chips or roast potatoes. 
Enjoy 🍖🍖
Add the marinade ingredients to the lamb chops

Marinate the Lamb chops for minimum of 2 hours in the ingredients mentioned 

Cook the lamb chops for around 35 minutes until par cooked

In the meantime prepare the sauce by heating oil and add all the sauce ingredients except the tomato ketchup 

Simmer on low heat for 10 minutes and then add the tomato ketchup and cook for further 5 minutes 

Place the Lamb chops into the sauce and gently mix until they’re covered in the sauce 

 Mix the lamb chops and cover with foil and bake until chops are tender.

I served the chops with these masala potatoes.  Boil the baby potatoes till tender and drain.  In a pot add a couple of 4 TBS of oil and heat.  Turn off the heat and add 2 TBS of Paprika, 1 tsp red chilli powder, 1 tsp crushed red chillies and half cup (can add more later) tomato ketchup, salt to taste. Mix and cook for a while on low heat.  Mix the boiled potatoes into the sauce and heat through again. Sprinkle with oregano.

Serve the Lamb Chops with masala potatoes, spicy beans and tomato pasta.

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