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1 gross | Onion roughly chopped |
1 | 5 cm cube fresh ginger; roughly chopped |
4 | Cloves garlic; roughly chopped, up |
| To 5 |
4 | cloves |
1/2 Teelöffel | black peppercorns |
4 | Green cardamom pods |
1 | 5 cm piece cinnamon stick; halved |
500 Gramm | Lamb rib chops |
4 Esslöffel | Vegetable or corn oil |
1 gross | onion finely chopped |
175 Gramm | Whole milk natural yoghurt |
50 Gramm | butter |
1 Teelöffel | Salt |
1/2 Teelöffel | fennel ground |
1/2 Teelöffel | ginger powder dried |
3 | Dried red chillies; soaked in warm |
| Water for 10-15 |
| Minutes, up to 4 |
1 Esslöffel | rosewater |
Puree the onion, ginger and garlic in a blender or food processor. Add a little water if necessary.
Put the puree in a mixing bowl and add the cloves, cardamom, cinnamon and peppercorn. Mix well.
Put the lamb chops in a large mixing bowl and add the above marinade. Mix thoroughly, cover the bowl with cling film and leave to marinate for 3-4 hours or overnight in the fridge. Bring to room temperature before cooking.
Heat the oil over a medium to high heat and fry the onions until they are browned. Remove them with a slotted spoon, squeezing out as much excess oil as possible, by pressing them to the side of the pan with the spoon.
Carlton Food Network http://www. Cfn. Co. Uk/
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