This Pakistani lamb chop recipe has a delicious sweet and savory gravy made with caramelized onions. It goes great with some naan or rice.
Ingredients
- 0.25 cups oil
- 2 pounds lamb chops
- 3 podss green cardamom
- 2 bays leaves
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- 1 pod black cardamom
- 6 large onions , thinly sliced
- 6 cloves garlic , minced
- 1 tablespoon minced fresh ginger
- 2 teaspoons red chili powder
- 0.5 teaspoons ground turmeric
- salt to taste
- 3 greens chile peppers , halved and seeded
- 2 tomatoes , chopped
- 0.25 cups water
- 1 tablespoon chopped fresh cilantro , or to taste
Instructions
-
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.
Nutrition Facts
Per serving
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