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. 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. 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. 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 per serving