Ingredients:

• 2 lbs – lamb chops
• 1.5 tsp – Turmeric
• 1/2 tsp – Ginger powder
• 1 tbsp – fennel powder
• 1 medium stick – Cinnamon
• 3 to 4 – Cardamoms
• 2 – Bay Leaves
• 1/2 cup – yogurt
• Salt to taste
• 3 to 4 tbsp – oil
• 1/4 tsp – Asafoetida or Hing
• 2 to 3 – Cloves
• 2 to 3 – black Cardamoms
• 1 tsp – cumin powder
• 1 tsp – Garam Masala
• 4 to 5 cups – water

Method:

1. Wash the lamb chops and keep aside to drain.
2. Heat oil in a pressure cooker or a pot (whichever you prefer, although pressure cooker saves time.)
3. Add hing, bay leaves, cloves, cinnamon stick, both the cardamoms.
4. Add all the spices, stirring it a little.
5. Be careful not to burn the spices.
6. Keep the flame medium.
7. Add the yogurt to the spices and keep stirring till you see all the spices separating from the oil.
8. Now, add the salt and the lamb chops.
9. Cook it a little until it is no longer pink.
10. Add 4 cups of water (more, if you cook it in a pot).
11. Pressure cook it till it gives out 3 – 4 whistles.
12. Let it cool.
13. Check the meat if it is tender.
14. Cook it accordingly.
15. When ready, sprinkle the garam masala on it and serve it hot with rice.

Recipe courtesy of Sify Bawarchi