Friday - - Ramadan Recipe Special -

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.

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