Chaamp Masala (Mutton/Lamb Chops Indian Style)

The last 3 weeks have been an overdose of rich tandoori Indian food, kind courtesy visits to restaurants almost every second day. This recipe has been an after effect of those visits and as I write this post, I am already planning to recreate the Burrah Kabab that is served in Bukhara and the Kurkuri Bhindi from Vedas.

Chaamp Masala

Ingredients

Mutton/Lamb Chops - 500 gm
Yogurt - 1 Cup
Red Chili Powder - 1 Tsp
Coriander Powder- 2 Tsp
Garam Masala Powder - 2 Tsp
Green Chillies, chopped finely - 2
Ginger-Garlic Paste - 3 Tblsp
Salt - To Taste
Oil - For Basting
Brown Onion Paste - 1/2 Cup
Lemon Juice - 2 Tblsp
Amchur Powder (Raw Mango Powder) - 1 Tsp, for sprinkling before serving.
Onion Rings - For Garnish

Method:
1. Clean and trim the mutton/lamb chops.
2. Whisk together yogurt, brown onion paste, ginger-garlic paste, Red Chili powder, garam masala powder, green chillies and salt. Chill.
3. Rub the chops with coriander powder and marinate in lemon juice for 30 minutes.
4. After 30 minutes, marinate the chops in the yogurt mixture for 2 hours.
5. Put the chops on a hot plate and cook. You can alternately cook them on a grill or a pan too.
6. Sprinkle amchur powder before serving. Garnish with onion rings and serve with mint chutney.

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Cauliflower Curry

There has been a long silence on this blog. I have since my last post hardly felt like entering the kitchen and most of my free time has been spent catching up cricket on TV. Though there has been a lot of eating out at restaurants, no dish worth mentioning out here has made its way out of the family kitchen. Till today. Finally, despite the summer heat encouraging me to continue in the cool environs of the house and avoid the kitchen heat, I made it to the kitchen and tried my hand at something.

Cauliflower Curry Ingredients:

Cauliflower, cut into bite sized florets - 1
Onion Paste - 200 gm
Ginger-Garlic Paste - 20 gm
Cashew Paste - 100 gm
Poppy Seed Paste - 50 gm
Tomato Paste - 100 gm
Coconut, grated - 20 gm
Red Chili Powder - 10 gm
Turmeric Powder- 5 gm
Cumin Powder - 10 gm
Coriander Powder - 10 gm
Bay Leaf - 1
Salt - To Taste
Oil - 100 ml

Method:
1. Heat oil in a wok. Add in the bay leaf.
2. Add in the onion paste. Saute till golden brown.
3. Add ginger-garlic paste.
4. Add the red chili powder, cumin powder, coriander powder & turmeric powder.
5. Add the tomato paste. Cook for 2-3 minutes.
6. Add poppy seed paste & cashew paste.
7. Cook for 2-3 minutes.
8. Add the cauliflower florets. Mix well and cook for 2-3 minutes.
9. Add the grated coconut.
10. Add 1 cup of water. cook and bring to boil.
11. Simmer for 3-4 minutes. Add salt.
12. Cook for 2 more minutes. Remove from flame and serve hot.

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