Name: Burrah Masaledaar (Spicy lamb chops)
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 medium red onions, sliced; 2 tablespoons chopped fresh cilantro; 1 tablespoon ground coriander; 1 blade mace; 2 teaspoons table salt; 2 black cardamom pods; 1 quart (800 ml) plus 6 tablespoons vegetable oil; 1 teaspoon ground cumin; 1½ pounds (700 grams) lamb chops; 2 teaspoons fresh ginger paste; 1 tablespoon red chile powder; 2 teaspoons fresh garlic paste; 1 quart (800 ml) lamb stock; 4 medium tomatoes, chopped; 4 to 6 whole cloves; ½ teaspoon caraway seeds; ½ cup (125 grams) plain yogurt; 1-inch (2½-cm) cinnamon stick; 5 or 6 whole black peppercorns; 2 tablespoons malt vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This recipe uses browned-onion paste, which gives a rich sweetness and an appetizing reddish brown color to the curry. This paste is best made fresh before you use it. Since the onions also add sweetness, we balance that by adding a souring agent, in this case yogurt.

Ingredients

1½ pounds (700 grams) lamb chops
2 teaspoons fresh

Method

Put the chops in a bowl. Add the ginger paste, garlic paste, vinegar, and 1 teaspoon of the salt, and toss. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 30 minutes.
Place a nonstick wok over high heat and add