I love a good lamb dish. It is not always the best, but when it does work, it is always delicious. I have an affinity for lamb dishes that are as simple as lamb chops grilled over charcoal. This is a perfect recipe for me. Serve with a side salad or a simple vegetable.
The recipe for minar ki lambai uses lamb chops, an ingredient that is rarely found in your average Indian flatbread. Lamb chops are often made into a kind of flatbread with a lamb meat filling. In fact, in India this is what they call a dosa. You can make your own dosa by cooking the chops in a spicy sauce and then topping them with a tomato sauce.
But there is a problem with making lamb chops into a flatbread. The best lamb chops in India, I’m told, are made with a lamb meat filling. What this means is that the lamb meat filling has to be spread out thinly onto the chops, so that the chops can be cooked all the way through without becoming dry and tough. In fact, this is how most of the best lamb chops are made (but, I’m told, not the best).
Lamb meat filling is the best because, unlike other cuts of meat, it has a long, thick, and moist texture. That’s what makes it great for cooking on a flatbread. But not all lamb meat is made the same. Because the lamb meat filling has to be spread out thinly onto the chops, the chops have to be cooked all the way through.
The problem is that because lamb meat is a thin cut of meat, it is very difficult to cook all the way through. This is one of the reasons it is often served on a round or rectangular platter as opposed to a rectangular or oval platter. Because there is so much meat packed into each chop, it is very difficult for the chop to cook through.
The problem is that most lamb cuts are made in the kitchen, so cooking the chops is extremely difficult. That means that you have to keep working your way through the whole thing in a way that does not require the chops to be cooked all the way through. Or the chops are too difficult to cook in a way that could be accomplished by just putting the chops into a blender or blender with a couple of tablespoons of water.
The same thing is true with minar ki lambai. Because if cooking the chops is so difficult, how do you get them to do it? The answer is that you do not. Because it is not the chop that you are cooking, it is you. The most important step is to take the whole chop, without the bones and other pieces, and put it in a bag or basket with a few spices and a pan of water. Then you cook it.
The minar ki lambai or “melt in a bowl” method of minar ki is a time-honored recipe from the Chinese cuisine. Basically, it is the same as boiling a chop in a pot of water, but with a little more meat and vegetables. I remember my grandparents having it a lot when I was a kid, and watching them do it all the time. Though the chop is the main ingredient, you could use any other meat or vegetables.
The method is easy to do. First, put the chop in the pot of water and cook it for a few minutes. Then put the lamb in the bowl and cover it with the sauce. The lamb should be done in about 20 minutes. If you happen to have some leftover sauce, you can put it in the pot as well and save it for another meal.
