Braising Contest Honorable Mentions 2007: Nisha’s Vindaloo-ed Lamb Chops
(The nineteen amazing Honorable Mentions in our Braising Contest will each receive an Apartment Therapy T-Shirt. We are methodically and swiftly presenting them all to you with the winning photos and recipes. Another cold week here in NYC: braise on!)
Recipe after the jump…
My braise-weekend contest entry is an original recipe. Since it is spring, I decided to use lamb chops rather than pork, which traditional a vindaloo calls for. It took me about an hour and a half to cook up. We had ribs for dinner on Saturday with stir-fried baby russet potatoes (halved potatoes stir up with cumin, asafetida and chili flakes) and a salad of cucumber and radish in a ginger-pepper-lemon vinaigrette.
Vindaloo-ed Lamb Chops
6 Lamb rib chops
1/2 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
1 cup organic white vinegar
1 teaspoon fresh ginger grated
3/4 teaspoon fresh garlic minced
2 teaspoon cumin powder
1 teaspoon Red chili powder
1/2 teaspoon brown sugar
1 teaspoon clarified butter (ghee)
1 tablespoon chopped fresh cilantro leaves for garnish
Combine vinegar, ginger, garlic, cumin, sugar and chili powder in a bowl.
Brown the lamb chops in the ghee. Remove chops from pan and set aside.
Add fenugreek and cumin seeds to the pan.
When the seeds start to sputter add the vinegar mixture.
Cook the mixture, stirring constantly till the oil separates (it will stick and burn sooner than you think). The idea here is that you want to cook off the pungent smell of the vinegar. So if the fat separates and you still think it smells a bit sharp, add a little water and continue to cook till the fat separates again.
Add the reserved chops, a cup of water and salt.
Cover and simmer for 45 minutes.
Cook off some of the braising liquid if it looks too liquidy.
Stir in the garnish and plate.