All Recipes Best Recipe World Cuisine Recipes Asian Pakistani

Ingredients

¼ cup oil 2 pounds lamb chops 3 pods green cardamom 1 pod black cardamom 2 bay leaves 1 cinnamon stick 1 teaspoon cumin seeds 6 large onions, thinly sliced 6 cloves garlic, minced 1 tablespoon minced fresh ginger root 2 teaspoons red chile powder ½ teaspoon ground turmeric salt to taste ¼ cup water 2 tomatoes, chopped 3 green chile peppers, halved and seeded 1 tablespoon chopped fresh cilantro, or to taste

Nutrition Info

451.6 calories carbohydrate: 20.2 g cholesterol: 89.7 mg fat: 30.3 g fiber: 4.2 g protein: 25.5 g saturatedFat: 10.4 g servingSize: - sodium: 115.2 mg sugar: 8.7 g transFat: : - unsaturatedFat: : -

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

6 servings

This lamb chop dish has a delicious sweet and savory gravy made of caramelized onions. Goes great with some naan or rice.