II Champ Masala (Spicy Lamb Chop Curry)II


  • 1 kg Lamb chops
  • 12 Almonds (blanched)
  • 2 tsp garlic paste
  • 2 tsp ginger (chopped finely)
  • 1tsp brown sugar
  • 1/2 tsp cardamom seeds
  • 1tsp cayenne pepper
  • 2-3 cloves
  • 2tsp coriander leaves (chopped)
  • 1 tbsp cumin seeds
  • 2 green chilies (deseeded and sliced)
  • Few strands of saffron dissolve in 1tsp milk
  • 2 medium sized onions (chopped)
  • Salt to taste
  • 2 tsp sesame (til) seeds
  • 3/4th cup curd / plain yogurt
  • 3 tbsp butter / oil

Preperation :

  • Blend cumin seeds, ginger, garlic paste, cardamom seeds, almonds, sesame seeds, cloves, cayenne pepper, sugar and 2 tbsp curd to a puree, adding more curd if the mixture id dry. Pour mixture in a bowl and set aside.
  • Melt the butter / oil in a large kadhai / wok or pan. Add onions and fry till golden brown. stir in the masala paste and fry for five minutes stirring constantly. Add a spoonful of water at a time if the mixture becomes too dry.
  • Add the lamb chops and fry for 10 minutes on medium heat, turning chops frequently.
  • Beat the remaining curd and saffron together, pour it into the lamb and mix well. Bring to boil then reduce the heat to very low, simmer for 11/2 hours.
  • Preheat oven to 150 degree C (300 degree F).
  • Transfer the chops into a baking dish and put into oven to cook at least for 25 minutes.
  • Remove from the oven, garnish with chopped coriander. Serve hot with naan or roti.