Ishrat mukherjee's rezala

4 servings

Ingredients

Quantity Ingredient
1 large Onion; roughly chopped
1 5 cm cube fresh ginger; roughly chopped
4 Cloves garlic; roughly chopped, up
; to 5
4 Cloves
½ teaspoon Black peppercorns
4 Green cardamom pods
1 5 cm piece cinnamon stick; halved
500 grams Lamb rib chops
4 tablespoons Vegetable or corn oil
1 large Onion; finely chopped
175 grams Whole milk natural yoghurt
50 grams Butter
1 teaspoon Salt or to taste
½ teaspoon Ground fennel
½ teaspoon Dried ginger powder
3 Dried red chillies; soaked in warm
; water for 10-15
; minutes, up to 4
1 tablespoon Rose water

Directions

Puree the onion, ginger and garlic in a blender or food processor. Add a little water if necessary.

Put the puree in a mixing bowl and add the cloves, cardamom, cinnamon and peppercorn. Mix well.

Put the lamb chops in a large mixing bowl and add the above marinade. Mix thoroughly, cover the bowl with cling film and leave to marinate for 3-4 hours or overnight in the fridge. Bring to room temperature before cooking.

Heat the oil over a medium to high heat and fry the onions until they are browned. Remove them with a slotted spoon, squeezing out as much excess oil as possible, by pressing them to the side of the pan with the spoon.

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Carlton Food Network

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