LAMB CHOP MASALA
Prep time 10 mins Cooking time 1 hour 30 mins Serves 6
Sunflower oil, as needed 4 large onions, thinly sliced 1 tbsp nigella seeds (kalonji) 1 can chopped tomatoes 1 tbsp garlic paste ½ tbsp ginger paste 1 tbsp green chilli paste ¼ tsp turmeric powder 1 tsp salt 1 tbsp coriander powder 1 tbsp cumin powder 3kg lamb rack, thinly sliced into ½cm thick chops, fat removed Fresh coriander, chopped Rice, chapattis or naan, to serve
Take a large saucepan and add enough sunflower oil to cover the base. Add the sliced onions and nigella seeds. Fry the onions, stirring intermittently so they are evenly browned – they should be a dark brown golden colour. Be patient, this may take some time. Add the can of tomatoes and stir. Add the garlic, ginger and green chilli pastes. Stir to combine. Add the turmeric, salt, coriander and cumin and stir. You should now have a thick curry masala gravy. Add the lamb chops and stir to coat. Bring to the boil, then cover, lower the heat and simmer. Allow to cook for one hour, stirring every 15 minutes to coat and cook the chops evenly. When the cooking time is up, garnish with a handful of fresh coriander. Serve with rice, or your favourite breads.
Wedgwood Vera Wang fine dining dinner plates Dh160 each Bear in mind that with all the other food on offer, this as a main is likely to be devoured in smaller portions and can easily serve more of a crowd.