One Response to “Lamb Chops /Butter Chicken Curry Recipies?”

1. Kate on May 11th, 2010 7:48 am
   

   Lamb Chops with Garlic and Olive Oil

   6 tablespoons olive oil
   2 cloves garlic, minced
   1/2 teaspoon salt
   1/4 teaspoon fresh-ground black pepper
   8 (5 ounce) lamb rib chops, about 1-inch thick

   Light the grill or heat the broiler. In a shallow dish, combine 4 tablespoons of the oil with the garlic, salt, and pepper. Add the lamb chops and turn to coat.
   Grill over high heat or broil the lamb chops for 5 minutes, basting with the remaining 2 tablespoons oil. Turn and cook until done, about 5 minutes longer.
   Yield: 4 servings

   Grilled Lamb Chops and Vegetable Kebabs

   Ingredients

   2 tablespoons olive oil, plus more for grates
   2 medium zucchini, sliced crosswise into rounds
   12 cherry or grape tomatoes
   Coarse salt and ground pepper
   1 cup couscous
   1/3 cup chopped fresh parsley, plus sprigs for garnish (optional)
   8 (3 ounce) lamb rib chops
   2 teaspoons ground coriander
   Lemon wedges, for serving (optional)
   4 (8 inch) wooden skewers

   Heat grill to high; lightly oil grates. Assemble four 8-inch-long presoaked wooden skewers; alternately thread zucchini, cut side down, and tomatoes. Place on a rimmed baking sheet, and drizzle with 1 tablespoon oil; season with salt and pepper. Set aside.
   Place couscous in a medium bowl. Cover with 1 1/2 cups boiling water. Stir, and cover tightly with plastic wrap; let stand 5 minutes. Add 1 tablespoon oil and parsley. Season with salt and pepper, and fluff with a fork to combine. Cover again to keep warm; set aside.
   Place lamb chops on baking sheet with kebabs. Rub both sides of chops with coriander; season with salt and pepper. Place chops and kebabs on grill. Cook, turning once, until chops are browned and cooked to desired doneness, 3 to 4 minutes per side (for medium rare), and vegetables are tender, 5 to 6 minutes per side. Serve chops and kebabs with couscous and, if desired, lemon wedges.
   Yield: 4 servings

   Butter Chicken Curry

   This is a rich dish with a medium hot taste, a good way to introduce curry to those who don’t normally eat curry. The chicken is marinated in yogurt and finished in cream. Made the day before eating it is easy to remove the excess fat. Simple to cook, this is my wifes favorite curry.

   3 lbs skinless chicken, and cut into 2-inch pieces
   1 inch gingerroot
   6 garlic cloves
   1 1/2 teaspoons salt
   5 ounces plain yogurt
   1 lemon, juice of
   1 cinnamon stick, 2-inch long broken up
   10 green cardamoms
   6 cloves
   10 red chili peppers
   8 peppercorns
   2 tablespoons oil
   2 tablespoons tomato puree
   8 ounces butter
   14 ounces chopped tomatoes
   5 fluid ounces single cream

   Grind together the cinnamon, cardamoms, cloves, chillies and peppercorns.
   Mix the spices into the yogurt, add the juice of the lemon blend well.
   Marinate the chicken in this mix for about two hours.
   Crush the garlic and ginger to a pulp with the salt, this can be done with the blade of a knife.
   Heat the oil in a pan or wok and fry the ginger and garlic pulp for 1 minute. Add the chicken and spices and cook for ten minutes.
   Add then tomato puree and tinned tomatoes, bring to the boil reduce the heat and simmer till the chicken is cooked.
   Stir in the cream and simmer for a further 5 minutes.
   Serve with boiled rice and curried pineapple.
   Superb.

   ~*-*~

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