Pakistani Lamb Chops
Description
This Pakistani lamb chop recipe has a delicious sweet and savory gravy made with caramelized onions and warm spices. It goes great with naan or rice.
Ingredients
•
1/4 cup oil
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2 pounds lamb chops
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3 pods green cardamom
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2 bay leaves
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1 cinnamon stick
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1 teaspoon cumin seeds
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1 pod black cardamom
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6 large onions, thinly sliced
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6 cloves garlic, minced
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1 tablespoon minced fresh ginger root
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2 teaspoons red chile powder
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1/2 teaspoon ground turmeric
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salt to taste
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3 green chile peppers, halved and seeded
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2 tomatoes, chopped
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1/4 cup water
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1 tablespoon chopped fresh cilantro, or to taste
Directions
1
Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Transfer to a plate; set aside.
2
Stir in green cardamom pods, bay leaves, cinnamon stick, cumin seeds, and black cardamom pod until fragrant, about 1 minute. Add onions, garlic, and ginger; cook until onions are golden brown, about 10 minutes. Stir in chili powder, turmeric, and salt; cook for 1 minute.
3
Add lamb chops, chile peppers, tomatoes, and water; simmer over low heat until lamb is tender, all water has evaporated, and onions have disintegrated into a thick gravy, about 40 minutes. Garnish servings with cilantro.