Neither my husband nor me was a fan of lamb or any other meat except chicken & fish. We never used to buy it at home. It was then we visited ‘Grill at The Village‘ Restaurant and tried their Kebab platter which was purely deliciousness at its best. The lamb chop in that platter was tender, succulent with right amount of flavors, finger licking good. It was since then we had started craving for it.
My version of lamb chops recipe is simple and requires very less cooking time. However we will do the marination process in three steps so that the flavors penetrates completely in to the meat.
For any kind of kebab or fry, it is important that moisture is completely removed. If not, the water gets oozed out from the meat and the marination will not stick to the meat pieces. Always make sure to dry out the excess moisture with kitchen towel or tissues by gently pressing on to the meat.
A tip that I learned through a renowed chef and followed by my trials overtime – the marination should at least be in two steps. First marination starts with ginger garlic paste, lemon juice and second with the spices and curd.
In this recipe, we are doing the marination in 3 steps – first will a spice rub so that the meat gets some colour , second ginger garlic paste, papaya paste and spices and the third with hung curd, cream and some vegetable oil. This way the meat will get cooked beautiful and delicious.
To prepare the hung curd, take some normal curd in a muslin cloth and hang it in your kitchen counter for few hours or in the refrigerator (if using next day). All the excess water gets squeezed out and the remaining thick cream you get is the hung curd. It is much much better than using normal curd on the meat for kebabs. You would have seen an outer texture on the kebabs bought from restaurants and the trick is ‘Hung Curd’.
Lets get in to the recipe now and I hope everyone will enjoy it. I would love to hear from you all about the recipes and your opinion about the blog.
Always follow your cravings and enjoy a sumptuous life !!
- 1 Star Anise
- 2 Tbsp Fennel Seeds
- 2 Tbsp Vinegar
- 11/2 Tbsp Kashmiri Chilli Powder
- 2 Tsp Paprika Powder
- 1 Tbsp Raw Papaya Paste
- 1 Tbsp Ginger Paste
- 1 Tbsp Garlic Paste
- 1 Tbsp Green Chilly Paste
- 2 Tbsp Vegetable Oil + 1 Tbsp Oil
- 4 Tbsp Heavy cream
- 1/4 Cup Hung Curd
- Chaat Masala to sprinkle
- Dry roast star anise and fennel seeds and blend it in to powder form.
- Make a spice rub of chilli powder, paprika, salt and vinegar and gently apply it on the lamp racks.
- Rest it for 20-30 minutes.
- Next add the ginger, garlic,green chilly and papaya paste with a tsp of star anise and fennel seed powder. mix well on to the meat.
- Again rest for 20-30 minutes.
- Combine hung curd, heavy cream and 2 tbsp of vegetable oil and add it to the meat. Now the marination process is complete.
- You have to rest this marinated lamb chops at least for 6 hours or overnight.
- Prepare an oven tray with foil and place it inside the oven and preheat at 200C. ( the tray should be in the oven while preheating).
- Heat a tbsp of oil in a wide pan. On high heat, place the lamb on to the pan and cook 2 minutes each side .
- Transfer the lamb pieces on to the preheated oven tray and cook for 6-8 minutes and rest on the kitchen counter for another 5 mins.
- Serve hot with a sprinkle of chaat masala and lemon wedge.
Recipe Courtesy : peshwari-lamb-kebab