Rajasthani Lamb Chop Korma

Ingredients list for Rajasthani Lamb Chop Korma

• 500 grams Lamb Chops
• 200 grams Whole Dried Red Chillies
• 1 cup Yogurt
• to taste Salt
• 4 tablespoons Poppy seeds (khuskhus/posto)
• 1 tablespoon Oil
• 1 Bay leaf
• 2 Green cardamoms
• 1 inch stick Cinnamon
• 4 Cloves
• 2 medium Onions,sliced
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 1 tablespoon Coriander powder
• 1/2 teaspoon Turmeric powder
• 2 tablespoons Fresh coriander leaves,chopped
• 1/2 cup Almond flakes

Method

1. Remove seeds and grind red chillies to a smooth paste. Marinate lamb chops with yogurt, half the red chilli paste and salt for thirty minutes.
2. Boil poppy seeds in one up of water. Cool and grind into a fine paste. Heat oil, add bay leaf, green cardamoms, cinnamon and cloves and sauté till fragrant. Add onions and sauté till golden.
3. Add ginger paste and garlic paste and sauté for a minute. Add the remaining red chilli paste, coriander powder, turmeric powder and poppy seed paste and sauté for two minutes on medium heat.
4. Add marinated lamb chops and one cup water, mix well and then cook on low heat until lamb chops becomes tender.
5. Serve hot garnished with coriander leaves and almond flakes.

Nutrition Info