About this recipe:The cooking of the lamb in a delicious blend of spices and its own juices is what makes this dish special. Serve over rice or as part of a larger Indian meal.
60ml cooking oil
3 pods green cardamom
1 pod black cardamom
2 bay leaves
1 cinnamon stick
6 large onions, sliced thin
6 cloves garlic
1 (1cm) piece fresh root ginger, peeled and julienned
2 teaspoons Kashmiri red chilli powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
salt, to taste
2 tomatoes, pureed
900g lamb chops
2 tablespoons water
3 green chilli peppers, halved lengthways
2 teaspoons coriander leaves, for garnish
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Heat the oil in a large frying pan or wok over a medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chilli powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates, about 5 minutes more.
Place the lamb chops into the mixture in the frying pan or wok and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chilli peppers and coriander leaves. Increase the heat to high and cook another 3 to 5 minutes. Serve hot.