Chaamp Masala (Lamb Chops Masala)

• 3 In piece of fresh ginger
• Peeled and coarsely chopped
• 3 tb Peeled and coarsely chopped
• Garlic
• 6 8 lamb chops from the ribs,
• Remove all extra fat
• 8 fl Oz grated or finely chopped
• Tomatoes
• 2 md Sized onions very finely
• Chopped
• 1 tb Cayenne
• 12 fl Oz Greek yogurt beaten
• 1 1/2 ts Salt
• 1 ts Ground roasted cumin seeds
• 1 2 tsps Punjabi garam masala
• 3 tb Lemon juice
• 2 3 tbsps chopped fresh green
• Coriander

Instructions

1. 1

   Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste.

2. 2

   Put the chops, tomatoes, onions, cayenne pepper, yoghurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan.

3. 3

   Stir and bring to the boil.

4. 4

   Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked.

5. 5

   Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick.

6. 6

   Add the garam masala and lemon juice and stir.

7. 7

   Sprinkle fresh coriander over the top and serve.

8. 8

   TIPS In the Punjab, tomatoes are grated to make a puree - don't be tempted to use ready-prepared tomato puree instead of fresh.

9. 9

   The spice combinations in garam masala vary in different parts of India.

10. 10

    In the Punjab this one which you can try making yourself is common: 5 tbsps coriander seeds, 3 tbsps cumin seeds, 2 1/2 tbsps black peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon stick, 4-5 cloves, 1/6 nutmeg.

11. 11

    Put the coriander and the cumin into a cast-iron frying-pan over a medium heat.

12. 12

    Stir until lightly roasted.

13. 13

    Allow to cool.

14. 14

    Grind with the remaining ingredients in a clean coffee grinder and store in a tightly lidded jar.

15. 15

    Madhur Jaffrey's Flavours of India - Punjab This rich flavoursome dish originates in the fertile Punjab, a state now divided between India and Pakistan.

16. 16

    There is nothing more important to a Punjabi man's diet than bread, and meals are accompanied by flat round cornbread rotis or rich, flaky pan-fried paratha layered with ghee (clarified butter).

17. 17

    Rice is reserved for special occasions or for rice pudding, for the only food that makes a Punjabi feel he has eaten a proper meal is his bread!

18. 18

    You of course, can serve this dish with plain boiled rice.