INGREDIENTS
21 lb Lamb shoulder chops
1/2 Inch cube ginger root
1/2 ts Ground nutget
-peeled and chopped
1/2 ts Ground black pepper
2/3 c Thick set plain yogurt
1/2 ts Ground cinnamon
1/2 ts Salt or to taste
1/2 ts Cayenne or chili powder
1 tb Cooking oil
1/2 ts Turmeric
1 ts Ground cumin
2 Garlic cloves, peeled
1 tb Sesame seeds
2 tb Onions, chopped coarse
METHOD
Trim off excess fat from chops and flatten each chop with a meat malle
a rolling pin. Wipe clean with a dramp cloth. Put all ingredients except
chops, oil, cumin and seeds, into a blender food processor and puree.
Put chops into a larege bowl and pour the blended ingredients over them.
Using your fingers, rub the marinade w into each chop. Cover the
container with plastic wrap and leave to marinate at least 8 hours or
overnight. Preheat oven to 425 F. Line a roasting pan with aluminum
foil, this w help reflect heat and keep your roasting pan clean. Arrange
the chops the roasting pan in a single layer ( reserve the remaining
marinade) a cook in the center of the oven for 10 minutes - turning the
chops over once. Reduce heat to 400 F. Mix the remaining marinade with
the oil and cumin. Brush the chops wi this and sprinkle half the seeds
on top. Return the pan to the upper of the oven for 10 minutes. turn the
chops over and brush this side w the remaining marinade mixture and
sprinkle the rest of the seeds as before. Cook for 10 to 15 minutes.
Serves: 6
