3 (Sun) January 2020
Grilled Lamb Chops in Butter Curry Sauce
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
Aging Master is a butcher shop. Specializes in aging meats, primarily hanwoo. A recent addition to the neighborhood.
The FIL loves lamb, so we bought several packs as a gift to him. But the MIL requested me to cook them, as she’s not that comfortable working with the meat.
First, I seasoned the chops in salt and pepper and seared them in a grill pan, which both initiated the cooking process and developed char.
Meanwhile, I prepared a sauce using the Butter Chicken Curry paste by Kitchens of India (see 11.343 Butter Chicken Curry), then tossed in the lamb chops for a few minutes to cook them through and absorb the flavors. Once plated, I drizzled plain yogurt and garnished with heaps of cilantro.
It was awesome. The lamb was exquisitely tender, presumably because of the aging. Succulent lamb flavor, without a trace of gaminess, despite the aging. The sauce, enhanced by the char, tasted like it came from an actual Kitchen of India and paired perfectly with the meat. The yogurt provided a refreshing counterpoint with extra pop from the cilantro. One of the best dishes that I’ve made in recent memory.
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