Halwai October 26, 2017


• 1 kg lamb chops
• 4 onions, sliced thickly
• 3 tsps pepper powder
• 1 tbsp Vinegar
• 2 tbsps oil
• Salt to taste


  1. Marinate the chops with the pepper, vinegar, oil and salt and set aside for one hour.
  2. Place a layer of chops in a suitable non-stick pan and then arrange a layer of the thickly sliced onions and some of the chillies on them.
  3. Arrange as many layers of the chops and onions in this way.
  4. Pour the remaining marinade over the chops.
  5. Close the pan with a tight fitting lid.
  6. Simmer on low heat for about 2 hours (shaking the pan gently occasionally) till the chops are tender.
  7. No water is required to be added as the meat will cook in its own juice.
  8. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White