| 8 50-75g
/ 203 oz each lamb chops, 2 tbsp olive oil, 150ml / .25 pint / 2/3 cup lemon juice,
1 tsp salt, 1 tbsp chopped fresh mint and coriander (cilantro), 150ml / .25 pint
/ 2/3 cup corn oil, mint sprigs, lime slices. Sauce:
3 tbsp corn oil, 8 medium roughly chopped tomatoes, 1 bay leaf, 1 tsp garam masala,
2 tbsp natural (plain) yogurt, 1 tsp garlic pulp, 1 tsp chilli powder, 1 tsp salt,
.5 tsp black cumin seeds, 3 black peppercorns, 2 peeled roughly chopped and boiled
medium potatoes. Method:
Put the chops into a large bowl. Mix together the olive oil, lemon juice, salt
and fresh mint and coriander (cilantro). Pour the oil mixture over the chops and
rub it in 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
karahi. Lower the heat and add the chopped tomatoes. Stir fry for about 2 minutes.
Gradually add the bay leaf, garam masala, yogurt, garlic, chilli powder, salt,
black cumin seeds and peppercorns and stir fry for a further 2-3 minutes. Lower
the heat again and add the cooked potatoes, mixing everything together well. Remove
from the heat and set to one side. Heat 150ml .25 pint / 2/3 cup corn oil in a
separate frying pan. Lower the heat slightly and fry the marinated chops until
they are cooked through. This will take about 10-12 minutes. Remove with a slotted
spoon and drain the cooked chops on kitchen paper. Heat the sauce in the karahi,
bringing it to the boil. Add the chops and lower the heat. Simmer for 5-7 minutes.
Transfer to a warmed serving dish and garnish with the mint sprigs and lime slices. |
