REZALA

Preparation Method :

• Add a little water and process the onion in a blender or food processor to form a puree.
• Transfer the puree in a glass bowl, mix well with the grated ginger, crushed garlic, cloves, peppercorns, cardamom pods and cinnamon.
• Add the lamb chops in a large dish with the spice mixture and mix thoroughly.
• Cover the bowl and leave the lamb to marinate for about 3 hours . Bring back to room temperature before cooking.
• In a karahi, wok or large pan, heat the oil over a medium-high heat and fry the sliced onion ,until golden brown.
• Remove the onion slices with a slotted spoon, squeezing out as much oil as possible on the side of the pan. Drain the onions on kitchen paper.
• In the remaining oil, fry the marinated lamb chops for 5 minutes, stir frequently. Reduce the heat to low, cover and cook for another 5 minutes.
• Meanwhile, mix the yogurt and butter in a small pan and place over a low heat. Cook for 5 minutes, stir constantly.
• Then stir into the lamb chops along with the salt.
• Add the cumin and chilli powder and cover the pan and Cook for at least 40 minutes until the chops are tender.
• Grate about ½ teaspoon nutmeg and add the nutmeg and sugar to the pan containing the lamb, cook for 2 minutes and add the lime juice, saffron and rose water. Stir and mix well.
• Simmer for 2 minutes and remove from the heat. Transfer into a serving dish and garnish with the fried onion and rose petals.
• Serve with basmati rice or naan.