Masalewale Chaampan

Ingredients list for Masalewale Chaampan

• 12 Lamb Chops
• 3 inch pieces Yogurt
• 15 cloves Garlic
• 1/2 cup Yogurt whisked
• to taste Salt
• 3 tablespoons Oil
• 2 large Onions chopped
• 1 medium Tomato chopped
• 2 teaspoons Red chilli powder
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala powder
• 2 tablespoons Fresh coriander leaves chopped
• 1 tablespoon Lemon juice

Method

1. Trim and wash lamb chops. Grind two pieces of ginger with garlic to a smooth paste. Cut the remaining ginger into thin strips and reserve for garnish.
2. In a large bowl, combine yogurt, half the ginger-garlic paste, salt and lamb chops. Mix well and leave to marinate for an hour. Heat a thick-bottomed pan, add lamb chops along with marinade. Cover and cook on low heat till chops are tender.
3. Reserve pan juices. Heat oil in a kadai. Add onions and sauté on medium heat till light golden. Add the remaining ginger-garlic paste and sauté for a minute.
4. Add tomato, red chilli powder, turmeric powder and coriander powder and mix well. Cover and cook on low heat for eight to ten minutes or till oil surfaces to the top.
5. Add cooked chops along with the reserved pan juices and continue to simmer for another five to six minutes till all the water has evaporated.
6. Adjust salt. Stir in garam masala powder, coriander leaves and cook for a minute. Serve hot drizzled with lemon juice and garnished with ginger strips.

Nutrition Info