Week Twelve, days Five and Six ( Thursday and Friday)

Annapurna

As my previous blog, it is an Indian meal again. Am I not being imaginative or am I just on a roll ?

Trekking in Nepal

I don’t know, but the other day I de-frosted a rack of lamb and then thought again, what I could do with it .

I found a recipe for Lamb Chops, which is something I never buy but a rack of Lamb is quickly converted into Lamb chops, which I did.

The original recipe called for two lots of marinade and an overnight marinating. I did neither. I made a marinade and left the chops in it for about 6 hours or so, ie. I did it in the morning and cooked it early evening.

For 2 people you will need:-

1rack of Lamb or 6-8 chops depending on size

For the Marinade

  1. 3 tsp cumin seeds
  2. 2tsp coriander Powder
  3. 2 tsp Garam Masala
  4. 3 crushed cloves of garlic ( or more if you really like garlic)
  5. A lump of ginger cut finely or squeezed through a garlic press , or for these two items ready bought garlic and ginger paste, about 3 tsps
  6. 1/2 tsp crushed black pepper
  7. Juice of two limes ( or 2 tbs of lime juice)
  8. 2/3 chopped red and or green chillies
  9. Salt to taste
  10. 1 tbs oil
  11. 2 tbs of either palm sugar or just use some brown sugar
  12. Some butter to grill
  13. Mint or coriander leaves to serve.

Put all of the marinade ingredients into a blender and blitz to a paste. Coat the chops with this and cover and refrigerate for up to 24 hours. Heat your grill on high, make sure that the chops are well coated, put in a baking sheet and brush them with some melted butter or ghee.

Grill the chops for about 4 minutes each side, more or less depending on taste.

Leave them to rest for a couple of minutes and serve on a bed of rice with the coriander or mint leaves.Or as I did with potatoes and beans.

Bike riding In Delhi
The daily commute in Aurangabad
A typical laundry in Delhi

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