MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: CHAAMP MASALA (LAMB CHOPS MASALA)
  Categories: Main dish, Indian, Meat
       Yield: 1 servings
  
       3    In piece of fresh ginger
            Peeled and coarsely chopped
       3 tb Peeled and coarsely chopped
            Garlic
       6    8 lamb chops from the ribs,
            Remove all extra fat
       8 fl Oz grated or finely chopped
            Tomatoes
       2 md Sized onions very finely
            Chopped
       1 tb Cayenne
      12 fl Oz Greek yoghurt beaten
   1 1/2 ts Salt
       1 ts Ground roasted cumin seeds
       1    2 tsps Punjabi garam masala
       3 tb Lemon juice
       2    3 tbsps chopped fresh green
            Coriander
  
   Put the ginger and garlic into the container of an electric blender
   with 2-3 tablespoons of water and blend to a paste.
   
   Put the chops, tomatoes, onions, cayenne pepper, yoghurt, salt and
   ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir
   and bring to the boil. Turn the heat to low, cover and simmer for 50
   minutes or until the chops are almost cooked. Add the cumin seeds and
   simmer for 10 to 15 minutes or until the meat is tender and the sauce
   thick. Add the garam masala and lemon juice and stir.
   
   Sprinkle fresh coriander over the top and serve.
   
   TIPS
   
   In the Punjab, tomatoes are grated to make a puree - don't be tempted
   to use ready-prepared tomato puree instead of fresh.
   
   The spice combinations in garam masala vary in different parts of
   India. In the Punjab this one which you can try making yourself is
   common: 5 tbsps coriander seeds, 3 tbsps cumin seeds, 2 1/2 tbsps
   black peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon stick,
   4-5 cloves, 1/6 nutmeg. Put the coriander and the cumin into a
   cast-iron frying-pan over a medium heat. Stir until lightly roasted.
   Allow to cool. Grind with the remaining ingredients in a clean coffee
   grinder and store in a tightly lidded jar.
   
   Madhur Jaffrey’s Flavours of India - Punjab
   
   This rich flavoursome dish originates in the fertile Punjab, a state
   now divided between India and Pakistan. There is nothing more
   important to a Punjabi man’s diet than bread, and meals are
   accompanied by flat round cornbread rotis or rich, flaky pan-fried
   paratha layered with ghee (clarified butter).
   
   Rice is reserved for special occasions or for rice pudding, for the
   only food that makes a Punjabi feel he has eaten a proper meal is his
   bread! You of course, can serve this dish with plain boiled rice.
  
 MMMMM