Andhra Pradesh Style Lamb Chop Pepper Fry - cooking recipe

Ingredients

4 lamb chops
6 tablespoons vegetable oil
salt, to taste
1 tablespoon fresh ground black pepper
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
300 g onions, chopped
1 tablespoon ginger-garlic paste
4 g green chili peppers, chopped
40 g curry leaves
150 ml tomato puree, fresh
1 tablespoon coriander powder
1 1/2 teaspoons ground black pepper
1 tablespoon cumin powder
1/4 teaspoon turmeric powder
1 teaspoon kashmiri chili powder
1/4 teaspoon garam masala powder
20 curry leaves, fried

Preparation

Preheat the oven to 180 degrees Celsius.
Marinate the lamb chops with salt, ground black pepper, ginger-garlic paste, turmeric powder, and 2 tablespoons of vegetable oil. Set aside in a refrigerator for an hour.
Meanwhile, heat 4 tablespoon of vegetable oil in a large saucepan or a wok, and add chopped green chile and onions. Stir-fry for 5 to 7 minutes or until golden brown.
Add curry leaves, ginger-garlic paste, and the dry spice powders and stir-fry for a minute. Pour in the fresh tomato puree and cook for 5 more minutes. Keep warm.
Remove the chops from the refrigerator and sear them on a hot skillet for a couple of minutes on each side. Place them on a roasting tray and cook in the oven for 4 to 5 minutes. Transfer to the saucepan and cook with the pepper masala for 3 to 4 minutes. Garnish with fried curry leaves and serve with Kerala Parotta (Kerala Paratha).