Lamb Chops and a Winner

Easy to cook and full of flavor, lamb chops are one of my favorite meats to prepare whenever I am hosting a party. Even kids love to nibble them, and adults will not be able to resist.

I prefer rib lamb chops for this recipe, and you can even bake them in the oven or grill them outdoors during summer instead of cooking on stovetop. Serve them along with a chutney, or raita and a salad on the side.

Lamb Chops

Ingredients:

Lamb Chops – around 2 kg
Red chilli powder – 1 tbsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1 1/2 tsp
Lemon juice – 3 tbsp
Ginger garlic paste – 1 1/2 tbsp
Canola Oil

Method:

1. Trim off any excess fat, wash the chops well, drain and pat dry. Slash the meaty side of the chops 2 or 3 times with a knife. In a mixing bowl, add all the ingredients except the chops and oil and mix well. Add the chops and rub the spice paste into the chops well. Cover with a lid and let marinate overnight.
2. The next day bring it to room temperature before you start cooking. In a wide thick bottomed non-stick frying pan at medium high heat, pour 2 tbsp oil and as soon as it warms up, add the chops in a single layer and let them sear well. Once they are browned, turn them so that they brown on the side as well. Once nicely browned, add a cup of water and cover the pan with a tight lid. Lower the heat to simmer and let cook until the meat is tender. Once the meat is tender, increase the heat, uncover the pan and cook until the water evaporates. Serve warm.

This is my second contribution to the Hyderabadi Bakr Eid Food Festival that I am hosting this month on my blog. Click on the link or the logo for more details. The logo for the event is:

Remember that the event is on and you can all send in your entries to me before December 31, 2010.

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And now for what you all have been waiting for. Thank you all for participating in the giveaway. The lucky winner of the Tetley Tea giveaway is Maryam. Congratulations Maryam, I hope you enjoy the gift basket of goodies.

Luv,
Mona

Shalgam ka Salan and a Giveaway

Other than just eating raw in salads, there are so many different ways to enjoy this humble winter root vegetable. Grown mostly in temperate climates, turnips are creamy white in color with a reddish purple upper crown where they have been exposed to sunlight. They have a pungent flavour similar to raw cabbage or radishes and becomes mild after cooking.

Turnips – Shalgam

About 100 gm of turnip root contains just 30 calories and contains Vitamin C. This underappreciated root vegetable packs a nutritional wallop that includes impressive stores of lutein, beta carotenes, riboflavin, magnesium, carotene, manganese, folate, calcium and iron. So for all these good reasons remember to buy them every once in a while during your grocery shopping and include them in your diets. Here’s a simple curry for you all to try this vegetable out.

Shalgam ka Salan – Turnip Curry

Ingredients:

Turnips/Shalgam – 5, peeled and chopped into pieces
Canola oil – 3 tbsp
Onions – 2, medium sized, finely sliced
Ginger garlic paste – 1 tsp
Red chilli powder – 1 1/2 tsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Green chillies – 2, small, finely chopped
Cilantro – 3 tbsp, finely chopped

Shalgam ka Salan – Turnip Curry

Method:

In a saucepan, add oil and as soon as it warms up, add the sliced onions and fry until they are light brown in color. Add ginger garlic paste and fry along for a minute. Add red chilli powder, green chillies, chopped cilantro, salt and turmeric powder and about 2 tbsp water. Mix and cook for a minute. Add the chopped turnip and pour in about 1/2 cup water. Mix well and cover with a lid. Let it cook until the turnips are soft. Serve warm along with parathas.

The Giveaway:

A few days the Tetley Canada tea team had contacted me if I would be interested in giving away a basket full of their teas. To which I gladly accepted and here is a chance for you to win this gift basket with a range of aromatic herbal teas to extinguish all your winter blues and warm up your body.

Tetley Tea is on a mission to help Canadians get more “colourful” with their new line of herbal teas. As you know, colour influences our lives every day. In the home, a bedroom that’s painted paled blue an have a calming affect. Wearing red can illicit a sense of energy and excitement. Our colour choices can have dramatic effects on our mood and well being. Now you can match or even influence your mood using colour with this new line of herbal teas for a little Tetley Colour Therapy.

Discover which tea will suit your mood by visiting TetleyColourTherapy.com

This giveaway is limited to within Canada only (excluding Quebec, due to shipping, sorry!). Leaving a comment on my blog enters you a chance to win. One randomly-picked winner will be chosen. Contest closes on midnight December 15th 2010. Good Luck!

Luv,
Mona

Lamb Roast

It had been quite hectic since Bakr-Eid with get-togethers and celebrations going on quite often in our circle of friends. Had a very good time along with loved ones, but it all left me tired and didn’t give me any time to sit back and unwind, forget about blogging. Nevertheless I am happy now to get back to my usual routine and enjoy the daily grind. Perhaps I am one of those people who prefer a familiar routine rather than the unusal and atypical cycles.

Lamb Roast

The last Eid I had prepared Dum ki Raan, where a whole leg of lamb is marinated overnight and then slow roasted in the oven until so tender that the meat literally falls off the bone. This year I tried my hands on Lamb roast, my mother in law’s recipe, and it was absolutely delicious. The method is as simple as it can get with the use of only the basic seasonings and ginger garlic paste as the meat tenderizer. To prepare, all excess fat from the lamb leg is removed and discarded, deboned and then the meat is cut into chunks. The meat is then allowed to marinate overnight and then roasted on stove top until perfection. The trick is to ask the butcher to give you the best quality lean meat and then to marinate it overnight. There is no need for commercial meat tenderizers at all.

Lamb Roast

Ingredients:

1 Leg of Lamb- deboned, fat removed, meat cut into big chunks, washed and pat dried
Ginger garlic paste – 2 tbsp
Red chilli powder – 1 tsp
Salt – to taste
Black pepper powder – 1 tsp
Lemon juice – to taste

Method:

1. In a mixing bowl, add ginger garlic paste, salt, red chilli powder, black pepper powder and lemon juice. Marinate the meat chunks in the above mixture overnight covered in the refrigerator.
2. In a large, wide and thick bottomed preferably non-stick frying pan, add the chunks of meat along with all the marinade and arrange in a single layer. Let the meat cook on high heat and keep turning after a few minutes, not too often, until you see all the pieces have nicely browned on all sides. You will see a lot of moisture that will be released during this process. Once the meat has properly browned on all sides, add about 3/4 cup of water and cover with a tight lid. Lower the heat to medium and let cook until the meat has become tender. This might take 30 minutes to 1 hour. Once done, serve immediately on a platter garnished with shredded lettuce, sliced tomatoes and onion rings.

This is my first contribution to the Hyderabadi Bakr Eid Food Festival that I am hosting this month on my blog. Click on the link or the logo for more details. The logo for the event is:

Remember that the event is on and you can all send in your entries to me before December 31, 2010.

Luv,
Mona