Happy Eidul Adha everyone! This year as usual I spent Eidul Adha at home and this year’s menu are Nasi Harisa, Acar Timun, Lamb chops Fiqa and Suji (for dessert).
Cooking lamb chops Fiqa (Kambing Fiqa) is a first for me. This recipe was originally shared by Mdm Asmah Laili. The original recipe uses chickens but I substitute it to lamb chops instead.
Alhamdulillah the lamb chops Fiqa got the thumbs up from hubby and the children. Hubby said it goes well with the rice 🙂
So this recipe is going into my keeper collection 😉
Lamb chop Fiqa
1.5 kg of lamb chops (can alsu sub with either chickens or beef)
1 cup of blended onions
1 tbsp of blended ginger
1/2 tbsp of blended garlic
3 tbsp of coriander seeds
2 tbsp of fennel seeds
2 tbsp of cumin seeds
15 red chillies
1 tsp of garam masala
5 small tomatoes – quartered
1 cup of mint leaves
1 cup of coriander leaves
2 pcs of screwpines leaves (tie in a knot)
1 cup of yogurt
15 almonds (blended)
3 cardamon seeds
3 star anise
1 inch of cinnamon stick
3 tbsp of tomato puree
2 red chillies (split halfway only)
2 green chilies (split halfway only)
4 cups of water
enough oil for frying
salt to taste
– Saute the 15 red chilies with a little oil and then blended with the coriander seeds, fennel seeds and cumin seeds.
– In either a medium or big pot, heat oil and saute the screwpine leaves till fragrant.
– Add in the cardamon seeds, anise stars and cinnamon sticks. Stir for a few minutes before adding the blended onions, ginger and garlic. Fry them till fragrant
– Add in the blended chillies with the spices. Stir and fry for another 10 mins.
– Add in tomatoes, mint leaves, coriander leaves and salt to taste. Stir well.
– Add in the blended almonds and yogurt, red and green chillies and tomato puree. Mix well,
– Add in the lamb chops and water. Stir well and let it simmer till the lamb chops are cooked and tender. Make sure the fire is medium low.
– Once lamb chops are tender and the gravy has thickens slightly, off the fire.
– Serve with either rice or french loaves.