Preparation time
- Total: Approximately 180 minutes
- Preparation: 120 minutes
- Cooking: 60 minutes
Ingredients
- 12 Lamb - chops
- 4 tablespoons White vinegar
- 1/2 cup Curd (Dahi / Yogurt) - whisked
- 2 teaspoon Raw papaya - paste (this makes the meat tender)
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Cardamom (Elaichi) Pods/Seeds - ground
- 1/2 teaspoon Cloves (Laung) - ground
- 1 teaspoon Whole Black Peppercorns - ground
- Nutmeg - a pinch
- Ghee - as required
- 1 cup Badam (Almond)
- 5 Cardamom (Elaichi) Pods/Seeds
- 3 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Bay leaves (tej patta)
- 4 teaspoon Garlic - freshly ground
- 2 teaspoon Ginger - freshly ground
- 1/2 cup Onion - fried and paste
- 1 tablespoon Red Chilli powder - (add more/less based on the spice level desired)
- Kewra essence - a drop
- Salt - to taste
- Coriander (Dhania) Leaves - as required and finely chopped
Instructions
- To begin making the Chap Badami recipe, for the marinade
- In a deep bowl add in all the spice powders (under marinade) plus vinegar and rub the mixture into the meat
- Next add the papaya & whisked curd, mix well
- Set aside for at least 2hrs or more in a refrigeratorFor the gravy masala : In a small wok/kadai - heat 1tbsp ghee/butter (not oil) and fry the almonds for 3-4mins on low flame
- Strain the almonds off excess ghee, cool them and grind to a fine paste by adding just about 200ml of water
- Set aside
- In the same pan, with left over ghee/melted butter, fry the chopped onions until golden brown
- Once cool, blend it into a fine paste & set aside
- (you should have about 1 cup)Heat a nice big chunk of ghee/butter in a grill girdle (or you can bake the ribs in an OTG @ 140c for 15-20mins)
- I used a grill girdle, since it gives me more control in evenly browning the pieces and checking if the meat is well done with full freedom - which an oven lacks, since you cant keep opening it every now & then
- Place the meat pieces on a well heated grill girdle
- Ensure you spread the marinade liquid over the ribs and don't throw it away
- Cook until you notice the outer layer getting caramelised and the meat is well done
- Keep adding additional butter/brush the meat pieces with butter if you notice them sticking to the pan
- Once done - Set the pieces aside and collect the leftover melted butter/ghee marinade mixture in a small bowl (which will pretty much be like a buttery brown sauce)In a deep, non stick pan melt 2 tablespoons butter/gheeAdd in the whole spices mentioned under Sauce Ingredients - let them splutter and induce their fragrance into the butter/gheeAdd in the fried onion paste, ginger paste and garlic paste
- Cook this onion/ginger/garlic mixture until all the water evaporates, it should turn slightly brown and oil starts to separate
- Next add in the ground almond paste - turn down the flame to medium
- Ensure that you are constantly stirring to avoid any sticking/burning at the bottom of the pan
- Cook until all the water evaporates - leaving a thick consistency behind
- Be careful not to burn or overly brown the sauce base
- Add in the Red chilli powder basis the spice levels desired and stir well
- Add one cup of water and bring the mixture to a boil
- Once it starts boiling add the marinade -ghee sauce mixture (collected after grilling the ribs) and stirOnce the mixture starts boiling, add the grilled ribs and cook on a low flame for 10-15mins with a closed lid on, until the sauce thickens
- Add the meeta attar/kewra essence
- Do not stir too much, since the meat will fall off the ribs
- Serve Chap Badami along with Tawa Parathas or Steamed rice for a weekend meal
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Awadhi
- Dinner
- Non Vegeterian