Lamb again!!! But this time its, got one of the hottest chillies in the world with subtle spicing from Cardomom, Herbs de Provence and smokiness from pimentón dulce!
4 Lamb Chops, washed in salt water and drained
1 Red/Purple Onion, sliced
1 Clove of Garlic crushed
1/2 Teaspoon of Herbs De Provence-A French herb mix of thyme,marjoram, and other herbs, notably lavender in traditional Provençal Style.
Spice mix(1/2 Teaspoon each):
Smoked Paprika(1 Teaspoon)
*2 Cardamom pods
**Half a Naga Chilli
Coarse Sea Salt to taste
Amchoor (Unripe Mango Powder)
Firstly, wash and drain the lamb.
Grind the spice mix, and sprinkle the mix over the lamb,as well as the Herbs de Provence. Heat a pan and brown the meat.
When they are browned, set aside, and fry the onions and garlic for around 5 minutes. Add the meat and water to cover the meat. Cook for around 20 minutes or until desired tenderness. Serve with rice and salad, or any other starchy side dish of choice, and vegetables. Disfrutalo!!
*Crush pods with a cleaver,by pressing lightly on the blade. You will hear a ‘click’ sound, which means that the pod has split. Tap the seeds into the spice grinder.
** This is one of the most intense chillies, that you can get! Use half for a tingly effect, one for full on intense burn!!