Ingredients:

• 200 g – lamb chops
• 2 tbsp – Yoghurt
• 1 tbsp – Lime juice
• coriander leaves, chopped for garnishing
• ginger, slivered for garnish
• salt to taste
• For spice paste:
• 1 tbsp – oil
• 1 tbsp – peppercorn
• 1 tsp – Fennel seeds
• 3 Cloves
• 1 large Cinnamon stick
• 2 Cardamoms pods
• 1 onion, sliced
• 1 tbsp – ginger-garlic paste
• 2 tomatoes, chopped
• 4 Green chillies chopped
• 4 tbsp – coriander leaves, chopped
• For seasoning:
• 2.5 tbsp – oil
• 2 Bay Leaves
• 1 large Cinnamon stick
• 1 green Cardamom pod
• 1 Clove
• 2 onion, sliced

Method:

1. Flatten the chops and place in a shallow dish.
2. Combine the yoghurt, turmeric and salt, then coat this on the chops and let this marinate from an hour.
3. Heat one tbsp of oil in a frying pan, add whole spice and saute till they crackle.
4. Add the onions and fry till golden brown.
5. Add ginger-garlic pate and cook till rawness leaves.
6. Add the tomatoes and green chillies till the fat separates.
7. Stir in the chopped coriander and set aside for a few minutes.
8. Transfer to mixer and blend.
9. Heat oil in a pan and saute the seasonings for one minute.
10. Add the above spice paste and saute till golden brown.
11. Add the lamb and continue cooking till the oil begins to separate from the spice paste.
12. Add lime juice, check seasonings and cook till the lamb is tender.
13. Arrange chops in a serving dish and garnish with coriander leaves and ginger slivers.

Recipe courtesy of Anita Raheja