From The Frying Pan Food Blog: Lamb Chops

Lamb Chops

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We hardly ever ate meat while growing up since we lived by the sea. So after we moved to Bangalore we had the option of trying out various meat recipes and this is one of my very own. I experimented many times before I was satisfied with it and make it only for special occasions. Trust you like it as much as we do.

The Recipe:

1 1/2 cups Tomato Puree (home made or bought) 1 kg lamb chops, trim the fat and discard 1 cup low fat milk 2 tbsp. peanut oil 1 tsp. chilli powder tsp. garam masala powder ( available at Indian grocery shops) 2 large onions, grated 2 cloves, garlic and 1 inch piece ginger, blend to a smooth paste cup chopped coriander leaves salt to taste1. Remove from heat and keep aside for 10 minutes. When the mixture begins to boil, lower flame and gently simmer for 10 minutes till mixture is thick.

 

 

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Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.

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