Chicken Chops Masala - Like Mumma makes

My horoscope this weekend prophesized that I would take a long drive and even have a picnic. Boy was I skeptical! I hardly get my a** out of bed earlier than noon on a Sunday, so I was pitting my practiced laziness against the schemes of the universe. We went out for a party on Saturday night and like with all parties came home in a more than happy daze and flopped into bed. I challenged the universe to beat the combo of my hangover + laziness!

I got a call at 9:00 AM in the morning… groan. I rolled over and half blinking looked at the screen. It was my sister. I picked up the call, knowing that leaving it unanswered would just lead to a barrage of calls until I wished the phone would self destruct. Would I please drop her to her exam center? – she had to take an MBA admission test. Since I was the one who goaded her to apply, I had to give in. I didn’t even have time to get breakfast in. Drove like a maniac and picked her and my mom up. Then we started the long drive to Electronic city. Wait…Did I just say long drive? Aaargh… part one of horoscope rebelling – fail!

Reached the spot and quickly wished her luck, while she ran in to write her exam. Mom and I decided to wait for her to finish, so we were loitering around and checking out the campus. My stomach was literally grumbling now. Mom smiled and said she had a surprise for me. She had packed some lunch because she knew I wouldn’t have time to eat at home! She unpacked a basket to reveal my favorite Chicken Curry, steamed rice, fruit and a plate, forks and water! I literally had a picnic in the park. The universe had won!

P.S. This recipe below is mom’s brilliant Karnataka Style Chicken Chops Masala which is best eaten with Ragi Balls or Mudde. I however love it with my white rice or Ghee Rice!

Lamb Chintamani - The Three Ingredient Wonder

This one is a revelation. I came across the recipe at Spices and Aroma and was instantly intrigued. A lamb main course using just three ingredients? Now that must be either really simple or really a joke. I had to satisfy my curiosity. So I immediately bookmarked the page to try it and asked the co-resident to go meat shopping. (He knows this awesome butcher near my mom-in-law’s house, rest assured we always get the freshest and best cut of meat). The recipe says Lamb but I like to use Goat Meat. It’s less fatty and somehow so much more flavorsome. The recipe is an authentic Kongunadu (Salem, Erode and Coimbatore) recipe using lamb and onions in equal quantities with some many fiery dried red chillies to liven it up! The result is an almost pickle like consistency that you serve with some hot white rice and loads of ghee. Now, most people add ghee to their sambhar and curries to reduce the heat, but the purpose of serving ghee with this dish is to also enhance the flavour. Ghee brings the whole dish together. So leave your calorie conscious self aside when you liberally pour ghee over your hot rice and lamb to savour it. I loved the dish so much that it’s going to be a regular at the family dinner table. Remind yourself to have loads of yoghurt to sooth your stomach if it complains… the tongue however will be begging for more more more!

Lamb Chintamani

Prep time: 10 mins

Cooking time: 40 mins

Serves: 4-6

What you need:

1 ¼ kilo Lamb/ Goat meat

1 ¼ kilo Onions – chopped

25 Dry Red Chillis

¼ cup Vegetable Oil

½ cup Water

To Serve:

White Rice

Ghee

Yoghurt

What to do:

Heat oil in a large pressure cooker. When the oil get smoking hot, tear the dry red chillies into half and add them to the hot oil. Let them sizzle and cook for 30 seconds. Throw in the onions and little salt. Cook on low flame for 10-15 minutes until the onions brown. Finally add the cleaned and cubed lambs and water. Mix well to combine.

Pressure Cooker Method: Cover the pressure cooker with the lid and cook for 8-10 whistles. Once the steam has settled down, open the lid and slowly remove the lamb pieces in a clean container leaving behind the liquid.

Turn on the stove to high and reduce the liquid to less than half the amount, or until they turn syrupy. At this point, mix in the cooked juicy lamb and cook for further 2-3 minutes.

OR 

Traditional slow cooking method: Cook in a large cooking pot. Follow the same steps as in the previous method. But instead of the letting it whistle, cook them covered for 45-60minutes stirring every now and then.

Serve hot with rice, ghee and yogurt. OMG yummy!

P.S. I prefer the Pressure cooker method, saves time and effort. And you don’t have to keep hovering over the stove and praying that the lamb is not burning. (Ok, it dosen’t burn in the traditional method, but who wants to spend an inordinate amount of time watching the pot?)