The New Year's Eve feast - part 1!

So have finally settled on the menu for tonight's New Year's Eve feast for the two of us oldies staying at home with the kids!

Starting with Adraki Chaamp (aka ginger flavoured chops), followed by Chicken Xacuti (spicy chicken in thick sauce) with simple boiled rice, Bhindi Pyaz (crispy okra with onions) and roti.  I'm cheating (possibly) with the roti and hav some bought from our wonderful local Indian spice shop (they are home-made there though!).

So, the Adraki Chaamp:

1kg lamb chops

For the first marinade
4 tablespoons unripe papaya paste
1 tablespoon red chilli paste
2 tablespoons ginger paste
1 tablespoon garlic paste
1 tablespoon chopped ginger
1 tablespoon white vinegar
1 tablespoon vgetable oil
salt to season

For the second marinade
250ml natural yoghurt, whisked
1 tablespoon chopped ginger
1 tablespoon garlic paste
4 tablespoons ginger paste
1 x 6cm piece ginger, peeled and chopped
3 x tablespoons vegetable oil

To make the first marinade, combine all ingredients in a shallow dish and season with salt.  Place the chops in a shallow dish, cover evenly with the marinade and allow to to marinate in the fridge for 6 hours (I prefer to put the chops and the marinade in a sealed bag in the fridge, but only because we're short on space!)

To make the second marinade, combine all ingredients in a shallow dish and mix well.  Season with salt.  remove the meat from the first marinade, wiping off any excess liquid, and add the meat to the second marinade.  Cover and leave to marinate in the fridge for a further 3 hours.

Grill the chops over hot coals or under a hot grill for about 10-15 minutes, turning occasionally until cooked.  Serve hot.


So far, we're at the first marinade stage with the chops in a bag in the fridge.