View this post on Instagram
Servings: 8
| 2kg lamb chops |
| 4 onions |
| 12 cloves garlic |
| 2 thumb-sized pieces of ginger |
| Bunch of fresh coriander |
| 2 green chillies |
| Cooking oil |
| 1 tsp cumin seeds |
| 1/4 tsp caraway seeds |
| 5-6 green cardamon pods |
| 4 tsp Mandala king masala |
| 2 tsp Mandala garam masala |
| Salt to taste |
| 1 can (400g) plum tomatoes |
| Squeeze of fresh lime. |
| Blend the onions, garlic, ginger, green chillies, coriander stalks and a splash of water in a food processor. |
| In a heavy based pan, fry the lamb chops in oil, on a medium high heat allowing them to brown on both sides, then set aside. |
| In a separate pan add the seared lamb chops, cover with water, bring to a boil and add 1 tsp of salt and the cardamon pods. |
| Once boiling, reduce to a medium simmer, cover with a lid and allow to cook for 45-60 minutes, stirring occasionally. |
| Now while the lamb chops are cooking, go back to the pan you used to fry the lamb chops earlier. |
| Next add some oil, the cumin seeds, and caraway seeds. Once the seeds start to sizzle, add the onion, garlic, ginger, coriander and chilli paste that you made earlier and fry. |
| Once the onions etc, have turned a deep brown colour add the dried spices along with 1 tsp of salt, a splash of water and continue to fry. |
| Once the water has evaporated away, add the plum tomatoes, another splash of water and fold all the ingredients together to make a thick sauce. |
| Continue to cook this mixture, stirring occasionally until you see the oil separate away. |
| Now add this mixture (masala) to the lamb chops and continue to cook everything in one pot. |
| After 45 minutes, check how tender the lamb chops are. If they feel almost ready then continue to cook with the lid off to allow the sauce to thicken. |
| Garnish with a squeeze of fresh lime and chopped coriander leaves. |
