Tandoori lamb chop burrah with nihari sauce
- Prepare
- 30 mins to 1 hour
- Cook
- over 2 hours
- Serve
- Serves 4
These double lamb tandoori chops take a fair amount of work, but the result is spectacular making them a worthy weekend project.
Ingredients
For the yakhni (stock)
- 500g/1lb 2oz lamb leg bones, cut into pieces and washed
- 100g/3½oz onions, finely chopped
- 5 black peppercorns
- 2 bay leaves
For the tandoori lamb chops
- 1 x 8 bone rack of lamb, fat off, trimmed and cleaned
- 1 tbsp ginger and garlic paste
- 1 tbsp green papaya paste (optional)
- 3 tbsp mustard oil
- 2 tsp red chilli powder
- 2 tsp salt
- 125g/4½oz Greek style yoghurt
- ½ tbsp roasted cumin
- ½ tbsp garam masala
- 1 tsp black peppercorns, cracked
- ½ tsp sugar
- 1½ tsp chaat masala
- 1 tbsp chopped coriander leaves
- pink pickled onion petals, to serve
For the keema methi
- 1 tbsp ginger and garlic paste
- ½ tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp ghee or vegetable oil
- 2 bay leaves
- 3 cloves
- 2 black cardamom pods
- 3cm/1in cinnamon stick
- 5 black peppercorns
- 1 white onion, finely chopped
- 200g/7oz lean lamb mince
- 1 tsp red chilli powder
- 100g/3½oz tomato purée
- 50g/1¾oz fresh fenugreek leaves, cleaned, chopped and soaked in salted water
- 50g/1¾oz spinach leaves, cleaned and shredded
- 2 green chillies, finely chopped
- 3cm/1in ginger, julienned
- ½ teaspoon garam masala
- 1 tsp dried fenugreek leaves
- 1 tsp salt
- 2 tbsp chopped coriander leaves, to serve
- ½ lemon, juice only, to serve
For the nihari sauce
- 50g/1¾oz fried onions
- 60g/2¼oz yoghurt
- 50ml/2fl oz mustard or vegetable oil
- 50g/1¾oz roasted chana dal powder
- 1 tbsp ginger and garlic paste
- ½ tsp ground turmeric
- 1½ tsp red chilli powder
- 1 tbsp ground coriander
- yakhni stock (see above)
- 2 tbsp kewra water (Screwpine essence), optional
- 1 tsp garam masala
- 1 tsp salt
Method
To make the yakhni stock, put all of the ingredients and 2 litres/3½ pints water in a stockpot and simmer for at least 2 hours to extract all the flavour from the bones. In case of bones with meat, carefully remove from stock using a slotted spoon and then strain the stock.
Meanwhile, to make the tandoori lamb chops, cut the lamb rack into 2 bone chops and remove one bone.
Combine the ginger and garlic paste, green papaya paste (if using), 1 tablespoon mustard oil, 1 teaspoon of red chilli powder and 1 teaspoon of salt in a large bowl. Add the lamb chops, cover and set aside to marinate for about 10 minutes.
To make the keema methi, first mix the ginger and garlic paste, ground cumin, ground coriander and 125ml/4fl oz water in a bowl and set aside.
Heat the ghee or oil in a heavy bottom pan, add the bay leaves, cloves, cardamom, cinnamon and peppercorns and cook until they crackle. Add the onion and stir until golden brown.
Add the mince and cook for another 3–4 minutes. Add the spice paste and keep cooking over a high heat for another 5 minutes.
Turn the heat to low and add the red chilli powder and tomato puree. Cook for around 20 minutes until the meat is almost cooked and has a dry consistency. Add a little water and continue cooking for a few more minutes, if needed.
Squeeze out the water from the fenugreek leaves and spinach and stir them into the pan. Continue cooking for another couple of minutes until the leaves are wilted.
Sprinkle with the green chillies, ginger, garam masala and dried fenugreek leaves. Remove from heat and keep warm. Finish with the fresh coriander leaves and lemon juice.
For the lamb chops, combine the Greek yoghurt, roasted cumin, garam masala, black peppercorns, sugar and the remaining mustard oil, chilli powder and salt in another bowl, add the marinated meat and mix well.
Cover and set aside to marinate for another 15 minutes.
To make the nihari sauce, grind the fried onions and yoghurt into a smooth paste and set aside.
Heat the oil in a saucepan, add the chana dal powder and cook until it turns light brown in colour. Add the ginger and garlic paste, turmeric, chilli powder and coriander and cook for a minute.
Add the fried onion paste and stir for a few minutes until the oil separates.
Slowly add the yakhni stock, stirring constantly, until all the stock is used up and the sauce thickens.
Add the kewra water and garam masala and simmer for a few minutes. Adjust the seasoning, remove and keep warm.
To cook the lamb chops, preheat the oven to 220C/200C Fan/Gas 7.
Thread the meat through metal skewers, spread the fenugreek mince evenly on one side of the chop. Place the chops on a baking tray and cook for 12 minutes and then allow to rest.
Remove, sprinkle chaat masala powder and coriander leaves on top, decorate with pickled onion petals and serve hot with nihari sauce on the side, or poured on the plate.
