Recipe - Ishrat Mukherjees Mutton Jhalfrazi

1 lg Onion; roughly chopped
1 5 cm cube fresh ginger;
roughly chopped
4 Cloves garlic; roughly
chopped, up
; to 5
4 Cloves
One half teaspoon Black peppercorns
4 Green cardamom pods
1 5 cm piece cinnamon stick;
halved
500 g Lamb rib chops
4 tablespoon Vegetable or corn oil
1 lg Onion; finely chopped
175 g Whole milk natural yoghurt
50 g Butter
1 teaspoon Salt or to taste
One half teaspoon Ground fennel
One half teaspoon Dried ginger powder
3 Dried red chillies; soaked
in warm
; water for 1015
; minutes, up to 4
1 tablespoon Rose water

Puree the onion, ginger and garlic in a blender or food processor. Add a
little water if necessary.

Put the puree in a mixing bowl and add the cloves, cardamom, cinnamon and
peppercorn. Mix well.

Put the lamb chops in a large mixing bowl and add the above marinade. Mix
thoroughly, cover the bowl with cling film and leave to marinate for 34
hours or overnight in the fridge. Bring to room temperature before cooking.

Heat the oil over a medium to high heat and fry the onions until they are
browned. Remove them with a slotted spoon, squeezing out as much excess oil
as possible, by pressing them to the side of the pan with the spoon.

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