I must confess this curry is a cheat version of Sadaf Hussain's mutton taar korma. I have dutifully made and relished the original. Then once when I ran out of the requisite spices, improvisation led me to an eastern spice, not remotely Indian, the Chinese five spice powder. Yes it works. No it is not quite the original, but a commendable surrogate. When life gives you lemons, make some lemonade or korma.
Trimmed lamb chops braise in a ghee and spice masala. It is an easy cook up. Let everything simmer stovetop...time is all you need and some five spice masala.
LAMB CHOP TAAR KORMA
Adapted from Sadaf Hussain
Serves 6
16-18 Lamb Chops
2 tablespoons Ghee
2 Bay leaves
3 Green Chiles
2 tablespoon Garlic Paste
1 tablespoon Ginger Paste
1/2 teaspoon Turmeric powder
1 teaspoon Garam Masala
1 teaspoon Chile Powder
2 teaspoons Five Spice Powder
1/2 cup Yogurt, whisked till smooth
5 tablespoons crisp fried Onions, crumbled
1 teaspoon Kosher Salt
Cilantro leaves
Trim lamb chops of fat.
Chop green chiles finely.
Heat ghee in a wide saucepan. Use one that has a tightfitting lid.
Drop bay leaves and green chiles into ghee.
Add garlic and ginger pastes and cook for a minute till fragrant over a medium high flame, stirring often.
Add lamb chops and saute well till chops are brown.
After 7-8 minutes add turmeric and salt to chop. Stir often.
Lower the flame and add garam masala, five spice powder, chile powder, whisked yogurt and fried onions. Stir so chops are well coated with masala.
Add 1 1/2 cups of water. Cover with a tight fitting lid and braise for 30-35 minutes, till chops are easily pierced with the tip of a knife.
Uncover, garnish with cilantro and serve with rice or roti.
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