New Indian Slow Cooker : Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More (9781607746201) by Paniz Neela

Author:Paniz, Neela [Paniz, Neela]
Language: eng
Format: epub, mobi, azw3, pdf
ISBN: 978-1-60774-620-1
Publisher: Random House Digital
Published: 2014-09-01T16:00:00+00:00

Mix the garlic, ginger, garam masala, fennel, and salt with the yogurt. Spread some of this marinade on both sides of each chop. Place the chops in a mixing bowl along with any leftover marinade, cover with plastic wrap, and refrigerate overnight or for at least 2 hours.

Before prepping the remaining ingredients, turn the slow cooker on to the high setting for 15 minutes, until the insert is warmed through.

Heat 2 tablespoons of the oil in a large skillet over high heat. Add the sliced onions and fry, stirring often, for 10 to 12 minutes, until the onions are golden brown. Transfer to the slow cooker insert. Heat the remaining tablespoon of oil in the same skillet. Sear the chops for 3 to 4 minutes on each side and add to the cooker. Mix to spread the browned onions all around the chops. Add the coriander, cumin, red chile, turmeric, bay leaves, and salt. Puree the tomatoes and add to the cooker. Gently turn the chops to coat evenly in the sauce. Add the green chiles, cover, and cook on high for 3 hours, turning the chops over about halfway through the cooking time.

Remove the cover and test the chops for doneness; they should be fork tender and practically falling off the bone. Transfer the chops to a serving platter. Pour the sauce from the cooker into a saucepan. Over high heat reduce the sauce by a third. Remove the bay leaves and place the chops in the saucepan to coat with the reduced sauce. Garnish with cilantro and serve.

::::::::: VARIATION You can substitute 1½ cups of Basic Curry Mix for the mixture of onions, ginger, garlic, tomatoes, coriander, cumin, red chile, and turmeric. Heat thoroughly before adding the marinated chops.

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