Ginger tandoori lamb chops
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Ingredients:
Lamb Chop: :
Oil Sunrich 30 ml
Mirch Powder Deggi 12gms
Salt Cooking Powder 10gms
Coriander stem 6gms
Nutmeg 2gms
Hung Curd 140gms
Lamb Chop 800gms
Kashmiri chilli paste 60gms
Ginger garlic paste 20gms
Ginger julienne 5gms
Masala potato mash (200gms): :
Potato100 gms
Green Chilli 8gms
Whole Garlic 8gms
Cream 50gms
Butter 20gms
Salt 8gms
Turmeric 2gms
Lamb Samosa (4):
Oil refined 10 ml
Fennel 3gms
Black cardamom 1gms
Green cardamom 1gms
Bay leaf 1gms
Clove 1gms
Jeera 3gms
Onion sliced 30gms
Lamb mince 80gms
Ginger Garlic paste 3gms
Red chilli paste 4gms
Fresh tomato paste 10gms
Garam masala 1gms
Mustard 1gms
Curry leaf 0.5gms
Salt 2gms
Spring roll sheet 4: :
Lamb sauce (100 ml)
Carrot 20gms
Leeks 20gms
Celery 10gms
Onion 10gms
Tomato paste 25gms
Lamb bone 200gms
Fenne l3gms
Curry leaf 0.5gms
Directions
Cooking Lamb chops:
Clean lamb chops
Mix together hung yoghurt, chilli paste, ginger garlic paste, garam masala powder salt, nutmeg powder, red chilli powder, ginger julienne and coriander stem and marinate lamb chops.
Skewer lamb chops and cooks in the oven.
Potato mash:
Clean and peel potatoes. Cut into even dices and put in the water.
Heat oil, add turmeric, water, potato, slit green chilli, and garlic. Add salt and boil.
Boil cream with garlic and strain
When potatoes are cooked remove and mash well with garlic cream and butter.
Lamb samosa:
Powder fennel black cardamom, green cardamom and bay leaf
Heat oil add jeera, sliced onion and get it to a brown color, add ginger garlic paste
Add the lamb mince and cook add red chilli paste, then add the tomato paste
Add the powdered spices, salt and saute till lamb gets cooked
Cook the mixture and temper with curry leaf and mustard seeds
Fold the spring roll sheet into a cone add the lamb mince, seal the edges of the samosa
Deep Fry the samosa
Lamb sauce:
Heat oil brown the carrot, onion, celery and leek
Add the roasted lamb bone and saute, add the tomato paste
Add water and reduce for two hours
Add fennel seeds, salt and curry leaf and simmer for 20 min and strain
Assembly:
Serve tandoori lamb chops on a bed of masala mash potato, lamb samosa and lamb sauce.
More about Bikramjit Ray
Bikramjit Ray joined CNN IBN in August 2005 with a single purpose, to do a food program. Before that, he had somehow managed to get an honours degree in Political Science from Jadavpur University, a fact that continues to befuddle both his batch-mates as well as his professors. He then went on to spend 10 years in journalism, beginning life as a trainee sports reporter in the Times of India and ending it as an Assistant Editor with Today, the tabloid brought out by the India Today group. He worked in the Indian Express for 7 years during this decade and wrote extensively on food in the gourmet section. In January 2005, Bikramjit brought out the India Today 100 top restaurant guide for Delhi. Bikramjit has been associated with Secret Kitchen from its inception, he was fully involved in its birth. Supported by his location producer/director/cinematographer who, along with the Executive Producer of the show are the only two people Bikramjit is actually scared of. Bikramjit's major obsession from a tubby childhood to an obese adulthood remains food. Other interests include reading, voraciously. Surprise, surprise, not always food, but historical crime fiction, and watching TV-especially the midnight advertorials!Recent Posts
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