Thank you for all the lovely comments and emails on our Chicken Drumstick Kebabs with Yogurt Cilantro Chutney. Here is our second serving in the Indian-inspired Grills and Kebab Series…
Ever wondered which came first, ‘The Chicken or the Lamb?’
While the funny part of that question is generally the lack of a definitive answer…I can tell you with certainty that in the late 1900s, the most popular meat in India was lamb, better known as ‘mutton’ (goat meat.) The ‘reign of mutton’ came to an end with the 20th century while chicken rose to fame as ‘the most common meat’ consumed in India today.
Here in the US, mutton can only be found at ethnic meat stores; so if the craving for it strikes us, we head to Costco for some good quality lamb instead.
For these delicious grilled lamb chops, we experimented with a tempered warm marinade using a mix of South Indian flavors like peppercorn, garlic, ginger, mustard seeds and curry leaves. Alongside, there is a super-simple recipe for ‘Daal’, an Indian-style lentil preparation using any yellow lentils that you can find easily.
The outcome was awesome and we loved every bite, waiting to hear from you on it.
The lamb chops recipe has attained nirvana – it now appears in our cookbook ‘Tikka Tikki & Spicy Bites’ which features our global twist on Indian Kebabs, Tikka, Chutneys and more. Click here for details and get your copy soon – you will enjoy using it!
Yellow Daal (Indian Lentil preparation)
1 cup yellow lentils*, washed
1 tablespoon canola oil
½ cup chopped onions
1 teaspoon ginger garlic paste
¼ teaspoon turmeric powder
¼ teaspoon coriander powder
½ teaspoon salt
2 teaspoons tomato paste
2-3 tablespoons chopped cilantro
2 tablespoons lemon juice
*I used gram lentils or channa daal for this recipe. But this preparation works just as well with other yellow lentils like toor (pigeon split peas) or Mung (split yellow lentils.)
Heat oil and add the onions and ginger garlic paste. Cook the onions for 2-3 minutes and add the dry spices and salt. Then add the washed lentils and tomato paste. Stir for a few minutes for the flavors to blend. Add 3 cups of water and cook till the lentils are done; the time taken for the lentils to cook depends on the type of lentil used.
Sprinkle with lemon juice and fresh cilantro. Serve warm with your favorite meat like these grilled lamb chops and basmati rice.
Accompaniments and Serving Ideas:
- We like our Lamb Chops with a side salad of mixed greens and a simple dressing of lemon, olive oil, salt and pepper. This gives freshness to the palate while eating a heavy red meat like lambs
- Crusty baguette or Garlic bread is a great accompaniment to these lamb chops and lentils. Here is an easy Grilled Garlic Bread recipe by Bobbly Flay, which can be made alongside the chops on the grill or baked in the oven.
- A perfect end to this meal is our light version of Pistachio & Saffron Kheer, an Indian rice pudding.
- And I’m going to repeat this serving idea again…in India, it’s unheard off to serve grills and kebabs without a glass of chilled beer or a cocktail. With the grilled south Indian-style lamb chops, I like this two step red Wine Spritzer on food.com. Cheers…