Make your own free website on Tripod.com
Home | All About Indian Food & Culture | Recipes By Ingredients | Cooking Tips | Weight Equivalents | Party Planner | Contact Me

e.jpg

Tangy Mint Lamb Chop

Spicy, Flavourful, Tangy, Minty & Refreshing lamb dish.

c2_0302.jpg

Serves (4 to 5)

Ingredients (A)

1 kg

1 tablespoon

1 tablespoon

1 tablespoon

2 tablespoons

2 tablespoons

1 teaspoon    

1 teaspoon    

1 teaspoon    

1 teaspoon    

25 leaves

2 sprigs

2 tablespoons

2 tablespoons

As necessary

 

Ingredients (B)

As necessary

As necessary

 

Lamb Chop (cut into 10 pieces)

Ginger (paste)

Garlic (paste)

Onion (paste)

Lemon Juice

Chilli Powder

Meat Curry Powder

Garam Masala

Chicken Powder

Corn Flour

Mint Leaves (finely chopped)

Coriander Leaves (chopped)

Plain Yoghurt

Cream

Salt

 

 

Butter

Lemon Juice

 

 

1. Wash and cut the lamb chop into 10 pieces.

2. Marinate the lamb chop with the Ingredients (A).

3. Then put it into the refrigerator for 3 hours or so.

4. Then take it out from the refrigerator, and leave it for it to defrost, before cooking.

5. Check the salt content, add in if necessary.

6. Preheat the oven at 250oC, you can either cook it in the oven or tandoor (clay oven) or grill it.

7. Take a tray and grease it with cooking oil and place the lamb chop on the tray.

8. Cook it in the oven for 10 minutes at 200oC.

9. Remove the lamb chop from the oven and strain off any liquid found on the tray.

10. Turn it over to the other side, if necessary.

11. Then smear it with butter and place it back into the oven for 10 to 12 minutes at 220oC.

12. Once it is done, smear it with Ingredients (B).

13. Serve with mint or barbecue sauce.

 

 

Please Click Here And Refer To Tip F For This Particular Dish

 

Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Tangy Mint Lamb Chop.