Friday, 8 January 2016

Lamb chop curry - Nosaiba style :)

I am always quite nervous to make an authentic asian dish, in case I don't make it as good as the more experienced ones do. So today I decided I want to make a lamb chop curry from my head - which basically means I make things up as I go along, and according to my sister - these are the best tasting food. So here is a lamb chop curry Nosaibas style :)

  • Skill level: Easy
  • Serves: 4ish people
  • Preparation time: 30mins
  • Cooking time: 45 mins 
What you will need:

For the lamb chop marinate
16 lamb chops
2 garlic cloves, peeled and finely chopped
1 inch ginger, peeled and finely chopped
3 tbsp plain yoghurt
3/4 tbsp salt
1/2 tbsp black pepper
1/2 tbsp cinnamon
1 tbsp paprika
1 tsp chilli powder
1/2 tsp turmeric
1/2 tbsp ground coriander
3 tbsp cider vinegar
1 tbsp olive oil
juice of half a lemon

For the lamb chop curry
2 tbsp vegetable oil
3 onions, peeled and chopped

4-5 curry leaves

handful of chopped coriander
1 cinnamon stick
3 bay leaves

2 ripe tomatoes, chopped

1 tbsp tomato paste - if you want

2 tbsp plain yoghurt

How to make it:

1) Add all the ingredients under 'for the lamb chop marinate' into a bowl, mix well together, cover and leave in the fridge for 20-30 mins, or until you are ready to start cooking your curry

2) To make the curry, in a non-stick pot, add the oil over medium high heat. When the oil becomes hot, add the marinated lamb chops and assemble them into one layer on the pot (as best you can) so that they all gain a good colour. Add any remaining marinate over the chops

3) Cook the chops for at least 5 minutes either side, or until the lamb chops gain a good colour

4) Once this is done, add the onions, curry leaves, coriander, cinnamon stick and bay leaves and mix well. Cover and leave over medium high heat for 10 minutes. Check after this time, if the onions have begin to melt away, add the tomatoes and tomato paste  Mix well, cover and leave for a further 10 minutes, mixing in between

5) Check if the tomatoes have disintegrated and formed a silky sauce, if they need more time, cover and leave for longer. Make sure to taste the sauce, and add more salt or chilli powder as needed

6) Remove 2 tbsp of the curry sauce into a small bowl, and add the yoghurt. Mix well, and slowly add this mixture back into the curry, mixing as you do this. Cover and leave for a further five minutes before serving

You may wish to garnish with freshly chopped coriander and chilli. I served this with white rice, and alhamdulilah it was so delicious. A big thumbs up from the family :D enjoy :)