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Cookbook

 

Lamb Chops
with Black Pepper and Vinegar

Kali Mirch Ke Champa
Serves 6

 

The combination of flavors of black pepper and vinegar-and the absence of more "typical" Indian spices like cumin-in these rich baby lamb chops from coastal Western India shows the heavy Portuguese influence. You'll find black pepper more commonly in the cuisines of the south and west, as opposed to the red chile peppers beloved in my home regions. Use small, tender lamb chops for this and trim the fat that encloses them, but be sure to leave a thin layer to keep the chops intact. Serve this as part of a meal with several other vegetarian choices.

 

18 small, rib lamb chops
1-1/2 tablespoons coarsely ground black pepper
1 teaspoon salt
1/4 cup white vinegar
3 tablespoons vegetable oil
2 medium onions, thinly sliced
2 tablespoons ground coriander
1/4 teaspoon turmeric
1 cup fresh cilantro, chopped

 

1. Trim the lamb chops of all visible fat but do not detach from the bone. Rub the chops with the salt and the pepper. Place them in a single layer on a baking sheet or large platter and sprinkle them evenly with the vinegar. Set aside.

2. Heat the oil over high heat in a large, deep skillet or a Dutch oven. sauté the onions, stirring frequently, for about 6 to 8 minutes, until they are browned.

3. Add the lamb chops and their juices along with the coriander and turmeric. Brown the chops, turning them to color evenly, for about 5 minutes. Add one cup of water, lower heat, cover, and cook at a low simmer for 1-1/2 hours. Check every 20 minutes, adding 1/2 cup of water toward the end if the liquids have cooked off. The lamb should be very tender. Mix in the chopped cilantro and serve at once.

 

From:
The Bombay Cafe
By Neela Paniz
Ten Speed Press
Paperback, $17.95
272 pages, two-color
ISBN: 0-89815-935-0
Recipe Reprinted by permission.

 

The Bombay Cafe

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This page created January 1999


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