Ujagar Singh Lamb Chops - cooking recipe

Ingredients

6 lamb chops
Grind to a paste
1 tablespoon oil
1 small onion (pre-fried)
3 tablespoons ginger paste
1 green chili, chopped
2 teaspoons garam masala
1 teaspoon fennel powder
3/4 teaspoon cumin powder
1 teaspoon black pepper
1 teaspoon salt
4 cardamom pods
1 cinnamon stick
300 g plain yogurt

Preparation

Coat chops with cardamom pods, cinnamon stick, ground paste and yogurt and marinade for 2 hours.
After 2 hours, transfer it to a pot and add 200ml water. Bring to a boil. Simmer half covered, stirring occasionally for 1 1/2 hours.
Let cool.
Wipe excess sauce off chops and pan fry for 2 minutes per side. Serve.