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Chap Badami Recipe (Lamb Ribs Cooked In Almond Paste)

Chap Badami Recipe (Lamb Ribs Cooked In Almond Paste)

By Admin
Prep Time Total in 180 M
Course Dinner
Cuisine Awadhi
Diet Non Vegeterian

Now don't get scared by the huge list of ingredients this chaamp requires, trust me they are all part of anyone's kitchen and nothing fancy about it. But yes, this is an Awadh dish (as the book mentions & I ain't no expert) hence the elaborate affair in how its done. The twice cooked lamb, with 2 hours of marination in multiple spices and almond paste. Truly makes this dish Royale and finger licking good with a mellowed yet lingering rich taste. So what are you waiting for, cook up this Royal affair right now!

Ingredients

  • 12 Lamb
  • chops
  • trimmed
  • For the marinade
  • 4 tablespoons White vinegar
  • 1/2 cup Curd (Dahi / Yogurt)
  • whisked
  • 2 teaspoon Raw papaya
  • paste (this makes the meat tender)
  • 1/2 teaspoon Red Chilli powder
  • 1/2 teaspoon Cardamom (Elaichi) Pods/Seeds
  • ground
  • 1/2 teaspoon Cloves (Laung)
  • ground
  • 1 teaspoon Whole Black Peppercorns
  • ground
  • Nutmeg
  • a pinch
  • For the gravy
  • Ghee
  • as required
  • or unsalted butter or oil (Ghee is preferred)
  • 1 cup Whole Almonds (Badam)
  • 5 Cardamom (Elaichi) Pods/Seeds
  • 3 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dalchini)
  • 2 Bay leaves (tej patta)
  • 4 teaspoon Garlic
  • freshly ground
  • 2 teaspoon Ginger
  • freshly ground
  • 1/2 cup Onion
  • fried and paste
  • 1 tablespoon Red Chilli powder
  • (add more/less based on the spice level desired)
  • Kewra essence
  • a drop
  • Salt
  • to taste
  • Coriander (Dhania) Leaves
  • as required and finely chopped

Instructions

Step 1

To begin making the Chap Badami recipe, for the marinade

Step 2

In a deep bowl add in all the spice powders (under marinade) plus vinegar and rub the mixture into the meat

Step 3

Next add the papaya & whisked curd, mix well

Step 4

Set aside for  at least 2hrs or more in a refrigeratorFor the gravy masala : In a small wok/kadai - heat  1tbsp ghee/butter (not oil) and fry the almonds for 3-4mins on low flame

Step 5

Strain the almonds off excess ghee, cool them and grind to a fine paste by adding just about 200ml of water

Step 6

Set aside

Step 7

In the same pan, with left over ghee/melted butter, fry the chopped onions until golden brown

Step 8

Once cool, blend it into a fine paste & set aside

Step 9

(you should have about 1 cup)Heat a nice big chunk of ghee/butter in a grill girdle (or you can bake the ribs in an OTG @ 140c for 15-20mins)

Step 10

I used a grill girdle, since it gives me more control in evenly browning the pieces and checking if the meat is well done with full freedom - which an oven lacks, since you cant keep opening it every now & then

Step 11

Place the meat pieces on a well heated grill girdle

Step 12

Ensure you spread the marinade liquid over the ribs and don't throw it away

Step 13

Cook until you notice the outer layer getting caramelised and the meat is well done

Step 14

Keep adding additional butter/brush the meat pieces with butter if you notice them sticking to the pan

Step 15

Once done -  Set the pieces aside and collect the leftover melted butter/ghee marinade mixture in a small bowl (which will pretty much be like a buttery brown sauce)In a deep, non stick pan melt 2 tablespoons butter/gheeAdd in the whole spices mentioned under Sauce Ingredients - let them splutter and induce their fragrance into the butter/gheeAdd in the fried onion paste, ginger paste and garlic paste

Step 16

Cook this onion/ginger/garlic mixture until all the water evaporates,  it should turn slightly brown and oil starts to separate

Step 17

Next add in the ground almond paste - turn  down the flame to medium

Step 18

Ensure that you are constantly stirring to avoid any sticking/burning at the bottom of the pan

Step 19

Cook until  all the water evaporates - leaving a thick consistency behind

Step 20

Be careful not to burn or overly brown the sauce base

Step 21

Add in the Red chilli powder basis the spice levels desired and stir well

Step 22

Add one cup of water and bring the mixture to a boil

Step 23

Once it starts boiling add the marinade -ghee sauce mixture (collected after grilling the ribs) and stirOnce the mixture starts boiling, add the grilled ribs and cook on a low flame for 10-15mins with a closed lid on, until the sauce thickens

Step 24

Add the meeta attar/kewra essence

Step 25

Do not stir too much, since the meat will fall off the ribs

Step 26

Serve Chap Badami along with Tawa Parathas or Steamed rice for a weekend meal

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