Rajistan Lamb Chops
Much of the best Indian cuisine has derived from the Mughals. They along with the European’s influenced many of the royal kitchens of India. In Rajasthan though, the common man’s kitchen remained untouched and the cooking was influenced by the war like lifestyle of its inhabitants and the availability of ingredients in this region. The food of Rajasthan has its own unique flavour and the simplest ingredients go into preparing most dishes.
- 8 lamb chops (approx 850g)
- 4 tbsp yoghurt
- 2 tbsp turmeric, ground
- 2 tsp salt
- 2 tbsp vegetable oil
- 2 medium onions, thinly sliced
- 3 cloves garlic, chopped
- 2 cm fresh ginger, chopped
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- ½ tsp chilli flakes
- 1 tsp salt
- 400 g tomatoes, tinned
- Mix together the marinade and coat the chops with it. Put in the fridge for a minimum of 1 hour.
- Grind the garlic and ginger to become a paste.
- Dry roast the cumin seeds, coriander seeds, fennel seeds and chilli flakes in a frying pan until aromatic and just starting to change colour. Remove from the heat and grind using a spice grinder or pestle & mortar into a fine powder. Set aside.
- Put the inner pot onto a medium heat and add the oil.
- Add the onions and fry until just starting to brown.
- Add the garlic/ginger paste and cook for 1 minute then add the ground spices and cook for another minute while stirring.
- Add the tin of tomatoes and then the chops and any remaining marinade.
- Bring to the boil, turn down the heat and simmer for 5 minutes with the lid on before placing the inner pot into the insulated outer container.
- Shut the lid and cook without power for a minimum of 3 hours.
- Serve with rice and nan bread.
Serving size: 4