4 lamb chops * 1 cup goats milk greek yogurt Plain 2 tbsp fresh lime juice Dash of salt Sauce 6 garlic cloves, finely chopped 4 teaspoons finely grated peeled fresh ginger 4 teaspoons ground turmeric 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons garam masala 1 tsp sea salt 3 tablespoons olive oil 1 small onion, thinly sliced 2 cup crushed tomatoes ¼ cup tomato paste 1/2 teaspoon crushed red pepper flakes 6 cardamom pods, crushed 1 ½ cups light cream 3/4 cup chopped fresh cilantro for garnish
Combine garlic, ginger, turmeric, cumin, coriander and garam masala in a small bowl. In a large bowl add yogurt, salt lime juice and half the spice mixture, stir well. Add Lamb chops and toss to ensure it is well coated. Cover and chill at least 4 hours or overnight. Cover and chill remaining spice mixture.
Heat oil in large sauce pan. Add onion, crushed tomato, cardamom, and pepper flakes. Cook for about 5 minutes until onions are soft. Stir frequently. .Add balance of spice mixture and cook, over medium high heat while stirring often, until bottom of pot begins to brown and sauce becomes thickened. You may add more crushed tomatoes if you like. Add cream and chopped cilantro. Simmer on fairly low heat until sauce begins to thicken. (About 20 minutes or so) Preheat broiler. Line a baking tray with tin foil and place a rack on top. Place lamb chops on rack in a single layer. Broil about 5 minutes or until lamb becomes almost blackened in spots.
Add lamb to sauce in pot and allow to cook until chicken is cooked through (about 20 minutes). Stir often. Serve with a slice of lime and cilantro for garnish. *I got my lamb chops at the Sault Ste Marie Farmers Market from Valleyfield Farm. Their meats are free range and grass fed.
Serve with Saffron Rice
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