Spiced Lamb Chops– Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Spiced Lamb Chops ( Karahi Lamb)
HOT LUNCH RECIPE WAGON: Spiced Lamb Chops
Karahi is a style of cooking that comes from Kashmir in northern India, where the curries are cooked in a cast iron pan with a rounded base and two handles, also called a karahi. A wok or large skillet with a cover makes an ideal substitute for preparing this particular comforting recipe.
3 tablespoons vegetable oil
4 lamb loin chops, ( about 3 ounces each)
2 green chilies (finely chopped)
4 garlic cloves
1 onion, finely chopped
4 green cardamom pods
1 teaspoon ground cumin
¼ teaspoon turmeric
1 teaspoon coriander
¼ teaspoon ground cinnamon
2 tablespoon tomato paste
¼ teaspoon salt
2 -inch piece gingerroot, peeled and grated
¼ teaspoon Garam Masala
Heat
the oil in a wok or skillet with a lid over medium heat. Add the lamb chops, garlic, chilies, onion, and cardamom pods and fry, stirring 12 minutes or until the lamb changes color. Bring 1 ¼ cups water to a boil while the lamb is cooking.
Stir
the cumin, coriander, turmeric, cinnamon and salt into the lamb and continue frying 1 minute longer. Add the tomato paste then pour in the boiling water.
Cover
the pan, reduce the heat to low, and simmer 12 minutes, or until droplets of oil appear on the surface. Sprinkle with the garam masala and ginger and serve hot with naans. Pack warm in a heated lunch tote for a hot lunch on the go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF