Andhra Pradesh Style Lamb Chop Pepper Fry |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This traditional Indian recipe is offered up by the Culinary Institute of America at Greystone. Ingredients:
4 lamb chops |
6 tablespoons vegetable oil |
salt, to taste |
1 tablespoon fresh ground black pepper |
1 tablespoon ginger-garlic paste |
1/2 teaspoon turmeric powder |
300 g onions, chopped |
1 tablespoon ginger-garlic paste |
4 g green chili peppers, chopped |
40 g curry leaves |
150 ml tomato puree, fresh |
1 tablespoon coriander powder |
1 1/2 teaspoons ground black pepper |
1 tablespoon cumin powder |
1/4 teaspoon turmeric powder |
1 teaspoon kashmiri chili powder |
1/4 teaspoon garam masala powder |
20 curry leaves, fried |
Directions:
1. Preheat the oven to 180 degrees Celsius.
2. Marinate the lamb chops with salt, ground black pepper, ginger-garlic paste, turmeric powder, and 2 tablespoons of vegetable oil. Set aside in a refrigerator for an hour.
3. Meanwhile, heat 4 tablespoon of vegetable oil in a large saucepan or a wok, and add chopped green chile and onions. Stir-fry for 5 to 7 minutes or until golden brown.
4. Add curry leaves, ginger-garlic paste, and the dry spice powders and stir-fry for a minute. Pour in the fresh tomato purée and cook for 5 more minutes. Keep warm.
5. Remove the chops from the refrigerator and sear them on a hot skillet for a couple of minutes on each side. Place them on a roasting tray and cook in the oven for 4 to 5 minutes. Transfer to the saucepan and cook with the pepper masala for 3 to 4 minutes. Garnish with fried curry leaves and serve with Kerala Parotta (Kerala Paratha).
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