The benefit of using whole lamb chops – apart from the succulent taste, of course – is that the bones enhance the flavour of the gravy. And this version of lamb chop curry is bursting with aromatic spices that perfectly complement the meat. Enjoy it with your favourite pilau, roti’s or warm nan bread.
1 kg Lamb chops 3 medium onions sliced 1/2 cup oil 1 1/4 cup of water 3 tomatoes chopped 1 tbsp garlic paste 1 tbsp ginger paste 1 tbsp dry fenugreek leaves 1 tbsp Garam masala 1 tbsp Chilli powder 1 tsp salt or to taste 1tsp Turmeric powder 1 tbsp Coriander powder 1 black cardamom 1 thumb-sized stick of cinnamon Freshly chopped coriander
1. In a large pot, heat the oil and add the sliced onions. Once the onions are golden brown add the lamb chops, ginger, garlic, garam masala, salt, Turmeric, coriander powder, black cardamom, cinnamon stick and cook on high for 5 minutes.
2. Add the chopped tomatoes and water, mix well cover and cook on a medium heat for 25-30 minutes.
3. Now turn the heat up and cook without the lid on for a further 20 mins stirring and adding a little water when needed so it doesn’t stick to the bottom.
4. Add a little water according to the desired consistency add fenugreek leaves and fresh chopped cilantro and cook for a further 2 minutes.
Serves with Rice, Nan or Roti.
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