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February 27, 2003
Tasty chops
Fried chops
Ingredients:
1 kg chops
4 eggs
4 tsp ginger-garlic paste
8 green chillies
1 cup coriander leaves
1 onion
1 tsp garam masala
2 tsp red chilli powder
1 tsp salt
1/2 kg oil or ghee
1/2 cup lemon juice
Method:
Chop green chillies, coriander leaves and onions. Mix all the ingredients with lemon juice, rub on the chops and leave for an hour. Now boil chops on low heat till tender. Pour oil in a fry pan. Mix a pinch of pepper and salt in beaten eggs. Dip the chops one by one into eggs and deep fry till golden. You can also use bread crumbs if you like.
Liver Tikka
Ingredients:
250 grams liver (cut into small cube shape)
2 tbsp curd or lemon juice
1 tbsp ginger-garlic paste
1/2 tsp salt
1 tsp red chili powder
Method:
Wash the liver finely. Mix all the spices and liver in a bowl. Leave aside for half an hour. Now pour the liver pieces in metal rod (stainless steel rods) and barbecue on low coal. Keep on turning the rod occasionally.
Brain (lamb brain)
Ingredients:
1 brain
1 cup oil
2 onions
1 tsp ginger
1 tsp garlic
1 tsp red chilli powder
For garnish:
4 green chillies
1/2 cup coriander and mint leaves
Method:
Boil brain in a cup of water for 4-5 minutes with a pinch of turmeric powder. Once boiled, clean its veins very well. Pour oil in a pan and fry onions till golden brown. Add all the ingredients and stir till the oil separates. Add the brain and stir softly for another five minutes. Turn the stove off, garnish with green chillies, garam masala, coriander and mint leaves.
Chops with gravy
Ingredients:
1 kg lamb chops
1/2 kg yogurt
10-15 green chillies (chopped)
3-4 tsp ginger-garlic paste
Coriander leaves (chopped)
Salt and black pepper to taste
2 onions (chopped)
2 cups oil
Method:
Mix all the ingredients in yogurt. Marinate the chops in the mixture for 2 hours. Pour oil in a pan. Place the chops in the oil and cook on low heat till it becomes soft and the gravy is thick enough. You can serve with tandoor roti and salad.
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