This recipe is for Chaamp Masala Lamb Chops Masala, an Indian dish originating from the Punjab region. It involves marinating lamb chops in a paste of ginger, garlic, tomatoes, onions, cayenne pepper, Greek yogurt, salt and spices. The chops are then simmered for 50-60 minutes until tender. Additional spices like garam masala and lemon juice are added at the end. Traditionally, the tomatoes are grated rather than using tomato puree. Bread like roti or paratha is commonly served with the dish rather than rice for everyday meals according to Punjabi customs.

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Chaamp Masala Lamb Chops Masala
3 In piece of fresh ginger
Peeled and coarsely chopped 3 tb Peeled and coarsely chopped
Garlic 6 8 lamb chops from the ribs,
Remove all extra fat 8 fl Oz grated or finely chopped
Tomatoes 2 md Sized onions very finely
Chopped 1 tb Cayenne
12 fl Oz Greek yoghurt beaten
1 1/2 ts Salt
1 ts Ground roasted cumin seeds
1 2 tsps Punjabi garam masala
3 tb Lemon juice
2 3 tbsps chopped fresh green
Coriander Put the ginger and garlic into the container of an electric blender with 2 3
tablespoons of water and blend to a paste.
Put the chops, tomatoes, onions, cayenne pepper, yoghurt, salt and ginger garlic paste into a
large wok or heavy bottomed saucepan. Stir and bring to the boil. Turn the heat to low, cover
and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds and
simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the garam
masala and lemon juice and stir. Sprinkle fresh coriander over the top and serve. TIPS In the
Punjab, tomatoes are grated to make a puree don't be tempted to use ready prepared tomato
puree instead of fresh. The spice combinations in garam masala vary in different parts of
India. In the Punjab this one which you can try making yourself is common: 5 tbsps coriander
seeds, 3 tbsps cumin seeds, 2 1/2 tbsps black peppercorns, 2 1/2 black cardamom seeds, 2
in cinnamon stick, 4 5 cloves, 1/6 nutmeg. Put the coriander and the cumin into a cast iron
frying pan over a medium heat. Stir until lightly roasted. Allow to cool. Grind with the
remaining ingredients in a clean coffee grinder and store in a tightly lidded jar. Madhur
Jaffrey's Flavours of India Punjab This rich flavoursome dish originates in the fertile Punjab, a
state now divided between India and Pakistan. There is nothing more important to a Punjabi
man's diet than bread, and meals are accompanied by flat round cornbread rotis or rich, flaky
pan fried paratha layered with ghee (clarified butter). Rice is reserved for special occasions
or for rice pudding, for the only food that makes a Punjabi feel he has eaten a proper meal is
his bread! You of course, can serve this dish with plain boiled rice.