This is my second installment of my Mutton Bonanza, after the Mutton Vindaloo.
I am very fond of Ribs, and The next thing that I love after Pork Ribs is of course lamb chops, that I have cooked here and here.
As my regular visitors know, I have learnt cooking out of passion and mostly from hit and trials and experiments. But, it helps that I have a knack of feeling how a dish might turn out even if it were the first time I was cooking... And so, it was with this dish too. Self praise notwithstanding, it was an amazing treat.
The name, well! I just made up the name.
It is lamb prime ribs or mutton chops as is commonly known, cooked the way the usual Mutton masala or mutton curry is cooked.
Grilled Prime ribs is a favorite dish, be it pork or lamb. With steamed vegetables and mashed potatoes and gravy. Yummy. I have cooked lamb chops often, but when I was buying lamb chops at the butcher’s, it suddenly struck me to see how it cooked in a simple way, the home cooked style.
It was amazing. Simple yet succulent with a taste that lingers long after you have swallowed the meat.
And you could suck on the ribs or soft bones… This is heavenly, and the said exercise is only proper within the private walls of your house. Sucking the bones, that is.
Lamb Chops: Half a kilo
Onion: one large
Ginger and Garlic: 1 tbs each crushed or chopped. (not the paste with vinegar)
Methi: half tsp
Chilli powder, Dhania and Jeera: 1 tsp each
Meat masala: 1 tsp, everest or MDH etc
Bayleaves: 2 nos.
Salt to taste and Coriander to garnish
Heat kadhai, and add two Tbs vegetable oil.
Add the onions and fry till limp. Add methi and salt.
Add the meat, and sauté.
Keep stirring and sauté for 10 minutes.
Now add the ginger garlic, and all the masala.
Mix well, lower heat and cover it.
After a few minutes, open and mix well again and then cover it.
Repeat the exercise for 20 minutes.
Add tomatoes now.
Then, add two cups of hot water and let shimmer.
Cook till gravy thickens to your liking.
Garnish with coriander.
Yes yes, I didn’t marinate.
Cooking covered in low heat for a long time with the masala will make the meat absorb masala.
That is better than marinate, if it is not the yoghurt marinade.