From steven@grace74.freeserve.co.uk Thu Jan 27 10:30:50 2005 Date: Thu, 27 Jan 2005 09:40:02 GMT From: Steven grace Newsgroups: uk.food+drink.indian Subject: Re: recipe for lamb chop curry ? Qalia Lamb chops in yoghurt gravy (From the Noon book of authentic Indian cookery-By G K Noon) 100g ghee 1/8 teaspoon asafoetida 200g yoghurt, preferably Greek, whisked 4 cloves 1kg double lamb chops, ie 2 chops joined together 1 teaspoon red chilli powder 1 tablespoon ginger puree 1/8 teaspoon ground ginger 1/4 teaspoon ground fennel seed 2 teaspoons ground turmeric 250g potatoes, peeled and cut into 1 inch cubes 1 teaspoon garam masala 1 tablespoon sugar 4 tablespoons chopped fresh coriander Salt to tast Heat ghee in large pan, add the asafoetida, yoghurt, cloves, lamb chilli powder, ginger puree, ground ginger, fennel seed and some salt. Simmer uncovered for 20 minutes, letting the juices from the meat and yoghurt evaporate until a reddish brown sediment appears. Stir frequently to prevent burning. Scrape up the sediment from the base of the pan, turning the meat frequently until it is brown. Add 100ml water and simmer for 15 minutes Add the turmeric and stir in well. Add 250ml water and simmer for 15 minutes. Add the potatoes and another 100ml water, then cover and cook until meat is tender. The sauce should be thin but not watery. Stir in the garam masala, sugar and chopped coriander.