Recipe by Shereen Pereira
Ingredients:
1 kg lamb chops
4 large onions (2 finely chopped, 2 sliced)
4 tbsp mustard oil
1" cinnamon stick
10 cardamoms
10 cloves
8 cloves garlic
2" ginger
4 green chillies
1 tbsp coriander powder
2 tsp roasted cumin powder
6 tbsp yoghurt
1/2 tsp red chilli powder
salt to taste
1/2 tsp garam masala powder
3 tbsp coriander leaves
Steps:
- Cut onions, some finely chopped, some half rings.
- Roughly chop the ginger, garlic and green chillies and pestle till crushed (not paste).
- Heat oil. Fry the finely cut onions till golden brown and drain on absorbent paper.
- Add the cinnamon, cardamom and cloves to the vessel, stir fry till fragrant.
- Add the lamb chops one by one. Stir fry well till golden brown. Remove and drain oil on absorbent tissue.
- In the same vessel, add the sliced onions, saute till golden.
- Add the pestled ginger, garlic and green chillies, saute till the oil separates.
- Add coriander and cumin powders and mix well.
- Add yogurt and saute till it blends well with the rest of the masala.
- Add the fried lamb chops, chilli powder, salt and some water and pressure cook on slow cook on low flame for 3 whistles, then turn it off.
- Once the pressure is released, open the cooker and check if the chops are tender and the masala is semi gravy. The meat should fall off the bones.
- Add garam masala, fried onions and mix well.
- Garnish with coriander leaves.
- ENJOY!
