My mom used to make this on one of the Sunday’s of the month and my father and I used to absolutely love it.
Ingredients:
- Lamb Chops – 1/2 Kg
- Onion – 3-4 medium; sliced long
- Ginger Garlic paste – 1 tbsp
- Tomato Puree – 2 tomatoes (can use the ready made one)
- Hung or Thick Curd – 3-4 tbsp
- Ginger – Cut into thin strips
- Green Chillies – 3-4 thinly sliced
- Tumeric Powder – 1 tbsp (Haldi)
- Coriander powder – 1 Tsp
- Red Chilli Powder – 1 Tbsp
- Garam Masala – 1 Tbsp
- Cinnamon – 1 small stick
- Cardamom – 3-4
- Cloves – 3-4
- Pudina (mint Leaves)
- Peppercorns – 7-8
- Salt to taste
Process:
In a thick bottomed pan, heat 3 tbsp oil. Add Cardamom, Cinnamon, Peppercorns and Cloves and cook for 2 mins. Add the sliced onions to this and cook on high flame for 2-3 mins. Add the Lamb Chops and cook for 15 mins (covered) stirring occasionally to ensure the lamb chops don’t stick to the pan. Do not add water, let the chops cook in it’s own fat on high flame.
Add G&G paste and mix well and cook for 3-4 mins. Add the Ginger, Pundina and Green chillies, mix well and cook further for 3-4 mins. Add Haldi, Red Chilly Powder, Salt, Dhaniya Powder and half the Garam Masala Powder and mix well. Cook further for 4-5 mins.
Once the Chops are cooked to about 70%, add the Tomato Puree and cook for 6-7 mins. Add very little water here, only if necessary. Add the hung curd and other half of the Garam Masala, mix well and cook for further 10 mins on low flame (covered)
Garnish with Pudina and some Lemon wedges and serve hot.
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