Ingredients:
8 chops (about 8 to 10 oz pieces), ribs or French cut.
Marinade:
1 tbsp ginger/garlic paste
1 tsp cardamom powder
1 tsp mace (nutmeg flour)
4 green chilies
2 oz chopped ginger
2 oz chopped cilantro
1 tsp cayenne pepper
1 ½ cup yogurt or sour cream
½ fl.oz (20 ml) lemon juice
Salt – to taste
Procedure:
Combine marinade ingredients and lamb in large mixing bowl. Thoroughly coat lamb in marinade. Refrigerate for 2 hours before cooking so the meat can absorb the flavors.
Marinade:
1 tbsp ginger/garlic paste
1 tsp cardamom powder
1 tsp mace (nutmeg flour)
4 green chilies
2 oz chopped ginger
2 oz chopped cilantro
1 tsp cayenne pepper
1 ½ cup yogurt or sour cream
½ fl.oz (20 ml) lemon juice
Salt – to taste
Procedure:
Combine marinade ingredients and lamb in large mixing bowl. Thoroughly coat lamb in marinade. Refrigerate for 2 hours before cooking so the meat can absorb the flavors.
Restaurant: Tulsi Restaurant, NYC, NY
Recipe Type: AuthenticSubmitted By: Chef Hemant Mathur
Recipe Author: Chef Hemant Mathur
Recipe Source: https://www.homdoor.com/index.php/chef-hemant-recipes/