Cooking under pressure

Hamida Abid
Lamb Chops In Green Masala

Ingredients
½ inch ginger
2-3 cloves garlic
2-3 green chillis
¾ cup cilantro
¼ tsp garam masala powder
¼ tsp cumin powder
Salt to taste
2 cups water
200 gm lamb chops
1 egg
1 cup breadcrumbs
Oil, for shallow frying

For the moong purée:
½ cup yellow moong daal, soaked
Water, to boil
¼ tsp turmeric powder
Salt to taste
¼ tsp curry powder

For the rhubarb dip:
1 rhubarb stalk
Water, to boil
½ tsp sugar
Red chilli, to garnish
Baby zucchini, to garnish

Method
Grind together the ginger, garlic, green chilli, cilantro, garam masala powder, cumin and salt to form a coarse paste. In a large pot, boil water, then add lamb chops along with the prepared paste. Cover and cook until lamb is just done and all the water has evaporated. Coat the chops well in the masala, and remove.
Beat an egg and dip the lamb chops in it, before rolling in breadcrumbs.
Shallow-fry the chops until golden brown in colour.
For the purée, boil the soaked moong daal with the rest of the ingredients. When cooked, make a soft purée out of it.
Chop the rhubarb stalk and boil it in some water with sugar. Strain and make a purée. Garnish with some red chillies and baby zucchini.
Arrange the lamb chops on a plate and spread some moong daal purée around. Serve with fresh salad and rhubarb dip on the side.


Sumita Sharma
Cashew Halwa

Ingredients
1 cup desi ghee
50 gm gram flour
25 gm semolina
100 gm cashew nut, powdered
600 ml water
1 cup sugar
Cardamom powder
Pinch of saffron
Nuts, chopped, for garnish
Saffron strands, for garnish

Method
Heat ghee in a heavy bottomed pan.
Add gram flour and stir; when about 40 per cent brown, add semolina and powdered cashew. Reduce the heat and stir constantly till mixture is light brown in colour. Remove from heat and keep aside.
Boil water with sugar, cardamom powder and saffron.
Slowly add this water to the pan and keep stirring.
Once the mixture becomes thick and begins to leave the sides of the pan, remove from heat.
Serve hot, garnished with chopped nuts and saffron strands.
wknd@khaleejtimes.com

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