Free Online Recipes

Ingredients:

21 lb Lamb shoulder chops
1/2 Inch cube ginger root
1/2 ts Ground nutget
-peeled and chopped
1/2 ts Ground black pepper
2/3 c Thick set plain yogurt
1/2 ts Ground cinnamon
1/2 ts Salt or to taste
1/2 ts Cayenne or chili powder
1 tb Cooking oil
1/2 ts Turmeric
1 ts Ground cumin
2 Garlic cloves, peeled
1 tb Sesame seeds
2 tb Onions, chopped coarse

Directions:

Trim off excess fat from chops and flatten each chop with a meat malle a rolling pin. Wipe clean with a dramp cloth. Put all ingredients except chops, oil, cumin and seeds, into a blender food processor and puree. Put chops into a larege bowl and pour the blended ingredients over them. Using your fingers, rub the marinade w into each chop. Cover the container with plastic wrap and leave to marinate at least 8 hours or overnight. Preheat oven to 425 F. Line a roasting pan with aluminum foil, this w help reflect heat and keep your roasting pan clean. Arrange the chops the roasting pan in a single layer ( reserve the remaining marinade) a cook in the center of the oven for 10 minutes - turning the chops over once. Reduce heat to 400 F. Mix the remaining marinade with the oil and cumin. Brush the chops wi this and sprinkle half the seeds on top. Return the pan to the upper of the oven for 10 minutes. turn the chops over and brush this side w the remaining marinade mixture and sprinkle the rest of the seeds as before. Cook for 10 to 15 minutes.

Ingredients:

• 6 Lamb chops
• 1 tsp Salt
• 2 tbsp Curd
• Lime wedges
• Oil for basting
• 1 Onion, sliced
• 1 tbsp Corn Oil
• Coriander leaves
• 1 tsp Chilli powder
• 3 tbsp Lemon juice
• 1 tbsp Tomato puree
• 2 tsp Coriander powder
• 2 tsp Ginger-Garlic paste

Method:

1. Rinse the chops and pat dry. Trim off any fat.
2. In a bowl, mix together the curd, tomato puree, coriander, ginger, garlic, chilli powder, salt, oil and lemon juice.
3. Rub this mixture over the chops and leave to marinate for at least 3 hours.
4. Preheat the oven to 240°C. Place the marinated Chops in an ovenproof dish.
5. Using a brush, baste the chops with about 1 tsp of oil and cook in the preheated oven for 15 minutes. Lower the heat to 180°C and cook further 10-15 minutes.
6. Check to see that the chops are cooked and garnish with lime wedges, sliced onion and fresh coriander leaves.