English 79
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en use
Code/Food
Serving Size
Ingredients
9-19
Masala Chops
4 to 5 pieces Lamb chops - ½ kg, Oil- 3 tbsp., Salt- to taste.
MARINADE :
Hung curd - 1 ½ cup, Raw papaya paste -
1 tbsp., Lemon juice - 1 tbsp., Curry powder
- 5 tsp., Carom seeds - 2 tsp., Barbecue masala
- 1 tsp., Turmeric - 1 tsp., Oil - 3 tsp.
GRIND TO A FINE GREEN PASTE :
Ginger - 2” piece, Garlic - 10 cloves, Green
chillies - 5 pcs., Green coriander - 2 tbsp.
Butter for greasing.
Instructions
Wash and drain the chops. Pat them dry on clean kitchen
towel. Beat them with a roller to flatten them. Prick them well
with a fork.
Heat 3 tbsp. oil in pan and stir fry the chops for 5-10 min
on medium flame. Remove from fire. Mix all the ingredients
given under marinade in a bowl. Add the green paste and fried
mutton chops marinade for 4 hours in refrigerator. Grease
the crusty plate with thick butter and place the chops. Put a
thin slice of butter on each chop and place the crusty plate
on high rack. Grill. When beep, turn them over and press the
START/+30s
button and cook again.
Code/Food
Serving Size
Ingredients
9-18
Kashmiri Lamb
Curry
650-700 g
Lean lamb - ½ kg (ground), Fresh ginger-1 pc.
(4-inch, peeled), Fennel seeds - 1 tbsp. (ground),
Garam masala - 1 tsp., Cumin - 1 tsp. (ground),
Cardamom- ½ tsp. (ground), Salt- to taste,
Vegetable oil - 2 tbsp., Cinnamon stick - 1”,
Cumin seeds - 1 tsp., Fried onion paste - 1 large
(chopped), Paprika - 1 tbsp., Tomato - 2 large
(pureed), Sour cream - 1 cup, Water - 1 cup,
Fresh coriander - 2 tbsp.
Instructions
In a food processor, add the lamb, ginger, fennel, garam masala,
cumin, cardamom and salt. Grind the spice mixture until
smooth. Divide and shape the meat mixture into two ounce
portions. Refrigerate until ready to use. In a microwave safe
glass bowl, add all the ingredients and cook.
MC32A7056CB_TL_DE68-04545F-00_EN_Revise.indd 79
MC32A7056CB_TL_DE68-04545F-00_EN_Revise.indd 79
2/25/2022 12:19:47 PM
2/25/2022 12:19:47 PM
