Spicy Lamb Chops

[Quick Facts]
Main Ingredients: Lamb chops, lemon juice, various Pakistani spices
Time Required: 2 hours
Serves: 6

Ingredients:

8 Lamb Chops

1 tablespoon of fresh chopped Coariander (Hara Dhania)

1 sliced Lime

1 tablespoon of fresh chopped Mint Leaves (Podina)

1 bunch of Mint Sprigs (Podina)

Salt to taste

150 ml. of Lemon Juice

2 tablespoons of Olive Oil

150 ml. of Corn Oil

Ingredients for gravy:

3 medium roughly chopped Potatoes

2 medium boiled, peeled and roughly chopped Potatoes

3 Black Peppercorns

1 Bay Leaf

1 tablespoon of Garam Masala

1/2 tablespoon of Black Cumin Seeds (Kaala Zeera)

1 tablespoon of Red Chilli Powder (Pisi Lal Mirch), or to taste

Salt to taste

1 tablespoon of Garlic Pulp

2 tablespoon of Plain Yogurt

3 tablespoon of Corn Oil

Instructions:

(1) Put the lamb chops in a large bowl. Mix together lemon juice, salt, fresh mint, olive oil and fresh coriander leaves. Pour the oil mixture over the chops and rub it well with your fingers. Leave to marinate for at least 3 hours.

(2) To make the gravy, heat the corn oil in a deep round-bottomed cooking pot (skillet) or a karahi (wok). Lower the heat and add the chopped tomatoes. Stir-fry for about 2 minutes. Gradually add the bay leaf, garam masala , plain yogurt, garlic, red chilli powder, salt, black cumin seeds and peppercorns and stir-fry for another 2-3 minutes.

(3) Lower the heat again and add the cooked potatoes, mixing everything together well. Remove from the heat and set aside.

(4) Heat 150ml cup corn oil in a seperate frying pan. Lower the heat slightly and fry the marinated chops until they are cooked throughly. This will take about 10-12 minutes. Remove with a slotted spoon and drain the cooked chops on absorbent paper towel.

(5) Heat the gravy in the wok, bringing it to a boil. Add the chops and lower the heat. Simmer for 5-7 minutes.

(6) Transfer to a warm serving dish and garnish with mint sprigs and lime slices.