Pakistani Lamb Chops are spicy and tender. Serve them with chapattis, onion and tomato salad and a szoeet mango chutney. juice of
2 teaspoons salt
1 teaspoon cayenne pepper
8 lamb loin chops
1 oz. ghee or clarified butter onion, finely chopped garlic cloves, crushed
1-inch piece fresh root ginger, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon ground fenugreek
1 tablespoon ground pomegranate seed
2- teaspoon hot chilli powder
5 fl. oz. yogurt
2 teaspoon saffron threads soaked in
2 tablespoons boiling water for
1 tablespoon chopped fresh coriander leaves
In a small cup, combine the lemon juice, salt and cayenne. Rub this mixture over both sides of the lamb chops. Cover the chops and set them aside for 30 minutes.
In a large frying-pan, heat the ghee or clarified butter over moderate heat. When the ghee is hot, add the lamb chops four at a time and fry them lightly for 2 to 3 minutes on each side or until they are evenly browned. Using tongs, remove the chops from the pan and set them aside on a plate. Brown the remaining chops in the same way.
Add the onion, garlic and ginger to the pan, adding more ghee if necessary. Fry, stirring occasionally, for 8 to 10 minutes or until the onion is golden brown.
Meanwhile, in a small bowl or cup, combine the cumin, fenugreek, pomegranate seed, chilli powder, yogurt and the saffron mixture. Beat well to mix.
Pour the mixture into the pan and, stirring frequently, bring the mixture to the boil.
Return the chops to the pan and turn them over once so that they are well coated with the sauce. Cover the pan, reduce the heat to low and cook the chops for 15 minutes.
Uncover the pan, increase the heat to moderate and continue cooking the chops for a further 20 to 25 minutes or until they are tender and the sauce is very thick.
Transfer the chops and remaining sauce to a warmed serving dish. Sprinkle over the chopped coriander leaves and serve immediately.