Spicy Lamb Chops with Potatoes

Title: Spicy Lamb Chops with Potatoes

Categories: Indian, Meats

Yield: 6 servings

8 Lamb chops (about 5-75g ea)

2 T Olive oil

150 ml Lemon juice

1 T Chopped fresh mint and Coriander

150 ml Corn oil

Mint sprigs

Lime slices

--SAUCE--

3 T Corn oil

8 md Tomatoes, roughly chopped

1 Bay leaf

1 ts Garam masala

2 T Natural yoghurt

1 ts Garlic pulp

1 ts Chilli powder

1 ts Salt

1/2 ts Black cumin seeds

3 Black peppercorns

2 md Potatoes, peeled, roughly

Chopped and bolied

1. Put the chops into a large bowl. Mix together the olive oil, lemon

juice, salt and fresh mint and coriander. Pour the oil mixture over the

chops and rub it well with your fingers. Leave to marinate for at least 3

hours.

2. To make the sauce, heat the corn oil in a deep round-bottomed frying

pan (skillet) or a karahi (wok). Lower the heat and add the chopped

tomatoes. Stir-fry for about 2 minutes. Gradually add the bay leaf, garam

masala, yoghurt, garlic, chilli powder, salt, black cumin seeds and peppercorns, and stir-fry for a further 2-3 minutes.

3. Lower the heat again and add the cooked potatoes, mixing everything

together well. Remove from the heat and set yo one side.

4. Heat 150ml cup corn oil in a seperate 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 absorbent kitchen paper towels.

5. Heat the sauce in the wok, bringing it to the boil. Add the chops and lower the heat. Simmer for 5-7 minutes.

6. Transfer to a warmed serving dish and garnish with mint sprigs and lime

slices. Compiled by Imran C. --