2 medium Potatoes (boiled, peeled and roughly chopped)
3 Peppercorns (Saabut Kaali Mirch)
1 Bay Leaf (Tezz Patta)
1 tsp. Garam Masala Powder
½ tsp. Black Cumin (Kaala Zeera)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
Salt (to taste)
1 tsp. Garlic Pulp
2 tbsp. Plain Yogurt
3 tbsp. Corn Oil
Directions:
Put the lamb chops in a large bowl. Mix together the olive oil, lemon juice, salt and fresh mint 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.
To make the sauce, heat the corn oil in a deep round-bottomed frying pan (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 powder, plain yogurt, garlic, red chilli powder, salt, black cumin and peppercorns, and stir-fry for another 2-3 minutes.
Lower the heat again and add the cooked potatoes, mixing everything together well. Remove from the heat and set aside.
Heat 150 ml 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.
Heat the sauce in the wok, bringing it to a boil. Add the chops and lower the heat. Simmer for 5-7 minutes.
Transfer to a warm serving dish and garnish with mint sprigs and lime slices.
Serving Suggestions: Serve Hot Yield: 6 Servings Degree of Difficulty: Medium Recipe Category: Main Course Mutton/Beef/Lamb Recipe Ethnic Group: Pakistani
