This dish can be served as a starter or as a main with naans, French bread or mashed potatoes.
Ingredients
Stage 1
- 2lb lamb chops
- 1 cup low fat plain yoghurt
- 1 tbs fresh crushed ginger
- 1 tbs fresh crushed garlic
- 1 tbs fresh crushed green chillies
- 2 tsp salt
- Use the above ingredients to marinate chops. Keep in a refrigerator for 2 hours or overnight
Stage 2
- 2oz butter (or 4 tbs Olive oil)
- 2 tbs tomato puree
- 2 tbs coarsely ground cumin
- 2 tbs coarsely ground dry coriander
- 1 tbs ajwan
- 1lb potatoes, peeled and cut into thick chips
- 1 cup freshly sliced green coriander
Method
Stage 1
Add 3 cups water to chops in a pan and boil on low heat for 35 minus or until cooked through, you may need to add more water and boil further until chops are properly cooked
Stage 2
- Remove chops into a bowl and discard the fat and any remaining liquids.
- In a large saucepan add the butter or oil, tomato puree, cumin, dry coriander, and ajwan, stir fry for one min until well mixed.
- Add the cooked chops, sliced potatoes and a cup of water, mix with a wooden spoon and cook covered on low heat (dhum) for 20mins.
- Or mix well and place in an oven proof dish, cover tightly with foil and bake on medium heat until potatoes are cooked (approx 30mins).
- Serve with French bread, mashed potatoes, or chips.
