This recipe caught my attention because of its simple ingredients and no fuss cooking. I have taken liberties to suit my taste but I haven’t changed the essence of this recipe. It is a rustic dish, though this is served as fine dining in many of the restaurants nowadays. This recipe demands a heavy pot to cook in and very slow cooking but I used a pressure cooker to cook. This is a soupy dish but I preferred to serve it sticky as the sweetness of paprika and bell peppers gives a caramely texture to the dish.
- 8 lamb chops
- 1 onion sliced
- 8 fat garlic cloves roughly chopped
- 1 red bell pepper cut into cubes
- 2 ripe and juicy tomatoes cut into cubes
- 1 fresh red chilli chopped roughly
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp paprika powder
- 1/2 tsp cinnamon powder
- 1 tsp lemon juice
- A pinch of saffron strands
- Salt to taste
- 2 tbsp olive oil for cooking
- 2 tbsps of fresh cream.
- Place the pressure cooker on medium flame and add oil.
- When the oil is hot, add garlic cloves followed by onion slices. Sautee for a minute
- Add lamb chops and fry for 2 mins.
- Add tomato, bell pepper, red chilli,bay leaves, cinnamon stick, paprika powder. Fry for a minute or so .
- Add salt, saffron and sprinkle some water with your fingers.
- Close the lid and let it cook on low flame for half an hour.Turn off the flame and let it rest for an hour in the cooker.
- 15 minutes before serving put the cooker without the lid on a high flame and fry.
- Add fresh cream, cinnamon powder and 1 tsp of freshly squeezed lemon juice.
- Serve hot with fried rice or kulcha or bread of your choice.