Name: Pakistani Lamb Chops
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Oil - ¼ cup; Lamb chops - 2 pounds; Green cardamom - 3 pods; Black cardamom - 1 pod; Bay leaves - 2; Cinnamon stick - 1; Cumin seeds - 1 teaspoon; Onions, thinly sliced - 6 large; Garlic, minced - 6 cloves; Minced fresh ginger root - 1 tablespoon; Red chile powder - 2 teaspoons; Ground turmeric - ½ teaspoon; Salt to taste - ½ teaspoon; Water - ¼ cup; Tomatoes, chopped - 2; Green chile peppers, halved and seeded - 3; Chopped fresh cilantro, or to taste - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pakistani Lamb Chops

1. Oil - ¼ cup

2. Lamb chops - 2 pounds

3. Green cardamom - 3 pods

4. Black cardamom - 1 pod

5. Bay leaves - 2

6. Cinnamon stick - 1

7. Cumin seeds - 1 teaspoon

8. Onions, thinly sliced - 6 large

9. Garlic, minced - 6 cloves

10. Minced fresh ginger root - 1 tablespoon

11. Red chile powder - 2 teaspoons

12. Ground turmeric - ½ teaspoon

13. Salt to taste - ½ teaspoon

14. Water - ¼ cup

15. Tomatoes, chopped - 2

16. Green chile peppers, halved and seeded - 3

17. Chopped fresh cilantro, or to taste - 1 tablespoon

How to cook deliciously - Pakistani Lamb Chops

1. Stage

Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Remove and set aside.

2. Stage

Stir in green cardamom, black cardamom, bay leaves, cinnamon stick, and cumin seeds until fragrant, about 1 minute. Add onions, garlic, and ginger; cook until onion is golden brown, about 10 minutes. Mix in chile powder, turmeric, and salt; stir-fry for 1 minute. Add browned lamb, water, tomatoes, and chile peppers. Simmer over low heat until lamb is tender and all water has evaporated and onions have disintegrated into a thick gravy, about 40 minutes. Serve garnished with cilantro.