Spicy Roasted Lamb Chops

There are days I really crave some red meat and Lamb chops is one of the simplest to make and cooks in a jiffy!!  This is one of the recipes which can be pre marinated and frozen ahead of time.  Very convenient for parties where you could take it out and cook them quick.  They turn out finger lickingly delicious!!  Your guests will love it and will not even guess that it took so less effort :)

 

Ingredients:

• Lamb Chops - 12 to 15 number
• Olive Oil - 1 tea spoon

For the Spice rub:

• Turmeric - 1 tea spoon
• Coriander powder - 1 tea spoon
• Cumin powder - 1 tea spoon
• Chilli powder - 1 tea spoon (adjust per taste)
• Salt - 1 tea spoon (adjust per taste)
• Ginger paste - 1/2 tea spoon
• Garlic paste - 1/2 tea spoon
• Methi/Fenugreek powder - 1/2 tea spoon
• Lemon juice - 1 table spoon

Method:

If the Lamb chops are in a block, cut it into thinner slices (one bone per piece as shown in the picture above).  In a bowl, mix the ingredients for spice rub really well.  Smear and rub gently this spice rub onto the Lamb chops.  Cover and keep aside for 15-20 minutes.
To a pan on high heat, add the Olive oil.  Now place the marinated Lamb Chops flat on the pan.  Sear them on both sides for 1 minute each.  Now lower the heat to medium and cook the lamb chops until completely cooked.  This will take about 4-5 minutes on each side.  Serve with some Onions and Lemons!! 

 

 

Pepper Mutton/Lamb - Pressure cooker and Crock pot/Slow cooker methods

This is one of my daughter's favourite food.  Even though it is spicy, she cleans out her plate :)
Very simple to make...quick and easy too.  You can also use a Crock pot/Slow cooker to make this. 

Ingredients:

• Coconut oil - 1 table spoon
• Curry leaves - 8-10
• Onion - 1/2 cup chopped thin and long
• Whole red chilies - 5-8
• Salt - 1 table spoon
• Turmeric - 1/2 tea spoon
• Yogurt - 2 table spoons
• Mutton/Lamb - 2 pounds cut into pieces

For the spice Mix : Dry roast and grind all the below ingredients using a spice grinder.

• Black pepper - 1 tea spoon
• Elaichi - 1 pod
• Fennel seeds - 1 tea spoon
• Fenugreek/Methi seeds - 1 tea spoon
• Cumin/Jeera seeds - 1 tea spoon
• Mustard seeds - 1 tea spoon

Method Pressure Cooker:

To the cooker on medium heat, add the coconut oil. Once the oil heats up, add the mustard seeds and let them splutter. Then add the curry leaves and let them splutter. Add the onions and saute them till translucent. Add the whole red chillies. Then simmer the flame to the lowest. Add the spice mix you just ground in the spice grinder (If the flame is not simmered, the spice mix might burn). Then add the Mutton/Lamb pieces, Yogurt, Salt and Turmeric. Mix well and cook closed. Add 1 cup water to start off cooking.  Close the lid of the pressure cooker and cook for about 10-15 minutes (3-4 whistles).  Serve this yummy fingerlicking goodness with some hot White Fragrant Ghee Rice, Roti, Chapati or Naan.

Method Crock pot/Slow cooker:

Add all the ingredients into the slow cooker.  Add 3 cups of water and cook it on high for 6-8 hrs.

Sukha Mutton (Dry Mutton Curry)

I love Mutton / Lamb.  But, try to refrain from them as they are not as healthy.  But, when I get the craving, I have to have that fatty, tender meat. 

My mother-in-law makes a yummy different version of this.  Will learn it from her when she visits us and share it with you.

Ingredients:

• Mutton/Lamb - 2 pounds (Cut into bite size pieces) - I used bone in Lamb.
• 1 medium onion - sliced thin
• Pepper - 1 tea spoon crushed
• Chili powder - 1 tea spoon (add per taste)
• Turmeric powder - 1 tea spoon
• Coriander seeds - 1 table spoon
• Jeera seeds (Cumin seeds) - 1 tea spoon
• Sounph (Fennel seeds) - 1 tea spoon
• Cinnamon powder - 1 tea spoon
• Clove powder - 1 tea spoon
• Ginger paste - 1 tea spoon
• Garlic paste - 1.5 tea spoons
• Olive oil - 1 table spoon
• Cilantro - about 2 table spoons for garnish
• Salt - 1.5 tea spoon (add per taste)
• Lemon Juice - 2 table spoons
• water - 1/4 cup

Method

To a pan on medium heat, add the Olive oil. Once the oil is heated, add the sliced Onion and fry it till translucent.  Keep aside. Now, dry roast the Coriander seeds, Jeera and Sounph. Keep aside. To the blender, add the fried onion, the roasted spices, Turmeric powder, Cinnamon powder, Clove powder, Ginger paste and Garlic paste.  Blend it almost fine with water. 

To a non-stick pan, add the Mutton / Lamb and the masala from the blender.  Add Salt.  Mix it well and let it cook for about 25 minutes or until the Mutton is tender. Take some aside for the non spicy version.  Now, add the Pepper and Chili powder and mix well.  Let it cook for additional 5 minutes.  Open the lid of the pan.  Turn the heat to high and keep stirring until you get the desired consistency.  Add Lemon juice.  Garnish it with Cilantro.  Mutton Sukha is ready to be served.  It tastes good with Fragrant Ghee rice, Roti, Chapati or nan.

Note:

• You can use a pressure cooker for this instead of a non-stick pan.  Cook the Mutton/Lamb until 2 whistles.
• You can also make this with Pork or Beef

Paya soup (Goat soup)

Paya soup is one of my favourites.  It reminds me of my childhood days with my parents and sister.  My mom used to make this over winters and monsoons.  I can almost taste the bowl lickingly tasty soup and it's heavenly aroma. Mmmm....

It is a one pot soup and takes less than 30 minutes.  This recipe does not use oil as Goat meat releases some fat when cooked.

Ingredients:

• Goat meat with bones - 2 pounds (originally, Goat trotters are used for this soup. We do not get it where we live. So, I use Goat meat)
• Turmeric - 1 teaspoon
• Coriander powder - 1/2 table spoon
• Ginger paste - 1/2 table spoon
• Garlic paste - 1/2 table spoon
• Clove powder - 1/2 tea spoon
• Cinnamon powder - 1/2 tea spoon
• Pepper corns crushed - 1/2 table spoon
• Red Chili powder - 1 teas poon (add per taste)
• Salt - 2 tea spoons (add per taste)
• Lemon juice - 1 table spoon
• Cilantro, chopped - 1/4 cup

Method:

To a pressure cooker, add the Goat meat and all other ingredients except lemon juice, Red Chili powder and Cilantro.  Add about 3 cups of water to this.  Pressure cook until 3 whistles.  Open the cooker and place it on low heat.  Add Lemon juice and chopped Cilantro to this.  Keep some aside for non-spicy version (this will have a hint of spice due to crushed black Pepper.  If you do not want this, add the pepper along with Red Chili powder at a later stage).  To the rest, add Red Chili powder (and Pepper if not added earlier).  Bring it to boil and switch off the heat.  The soup is ready to be served.  This will taste good by itself or you can eat it with plain white rice or roti.

Note:

Trim the Goat meat of fat as much as possible before cooking.  If the soup still feels a little too oily once it is cooked, wait for the soup to cool down and remove the fat once it solidifies on the top.