Marinated lamb rib chops

Name: Marinated lamb rib chops
Yield: Serves 4
Cuisine: India
Ingredients: 15 ml/1 tbsp hot milk; 1 large onion, roughly chopped; 5 ml/1 tsp salt, or to taste; pinch of saffron threads, pounded; 675 g/1½ lb lamb rib chops; 15 ml/1 tbsp red wine vinegar; 2.5 ml/½ tsp freshly grated nutmeg; 3-4 fresh red chillies; 2.5 ml/½ tsp dried ginger powder; 2.5 ml/½ tsp ground fennel; 50 g/2 oz/4 tbsp butter, softened; 10 ml/2 tsp gram flour (besan); 175 g/6 oz/¾ cup natural (plain) yogurt, whisked until smooth; 1 large onion, finely sliced; 60 ml/4 tbsp sunflower oil or olive oil; 60 ml/4 tbsp sunflower oil or olive oil; 5 cm/2 in piece cinnamon stick, halved; 4 green cardamom pods; 2.5 ml/½ tsp black peppercorns; 4 cloves; 4-5 garlic cloves, roughly chopped; 5 cm/2 in piece fresh root ginger, roughly chopped; 15 ml/1 tbsp rose water; 2.5 ml/½ tsp sugar; naan or Plain Boiled Rice, to serve; naan or Plain Boiled Rice, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Mutton, rather than lamb, is the traditional choice for this Muslim-influenced dish, which originated in the kitchens of one of the Mughal rulers near Kolkata (formerly Calcutta). However, this recipe for Rezala uses lamb rib chops, as the cooking time is quicker and they are also easier to get hold of in most supermarkets. Warming and sustaining, this makes a delectable meal when served with chunks of fresh naan or some rice.

Ingredients

Asia
India
East India
Main course
Gluten-free

Ingredients

Method