In the Indian cuisine frame of mind, here is a novel twist on an old favorite.
Kashmiri Masala Lamb Chops with Mint
Kashmiri Masala was suggested by the gentleman at th Indian Spice Bazaar in Durham.
It has a color of curry and a fragrance of curry and barbeque…to the North Carolinian nose…
It is actually great with vegetables! But on lamb chops with fresh mint it is divine…
You will need:
1broiling pan lightly greased
l large frying/saute pan with a little olive oil-
2 large, meaty lamb chops
3 tsp powdered garlic
3 tsp ground tumeric
plenty of fresh ground pepper
1 tablespoon garlic paste or 4 cloves garlic, chopped fine
2 tablespoons Kashmiri Masala paste (it already has some oil)
1 tablespoon garam masala powder
1 teaspoon Indian red chili powder
1/2 teaspoon ground cloves
4 stems fresh mint
2 Bay leaf
1-2 cups of water
Combine the first two dry ingredients and broil the chops for at least 5 mins each side to brown them.
Prepare the sauce, using your pan with oil on medium low heat. Start with your garlic, add Kashmiri Masala paste, and let th flavors combine at least 3-5 mins. Stir to avoid burning your garlic.
Add the garam masala powder, red chili powder, and cloves.Add water when spice mixtue separates from oil. Add bay leaf. Keep the bay leaves whole, you will want to remove them when done. Let the mixture simmer 10 mins, until the sauce is thick and flavors well blended.
Add chops and half the mint leaves. Cook until done through, then add a few more mint leaves for flavor burst and later garnish.