8 Lamb chops (about 5-75 g ea)
2 tb Olive oil
150 ml Lemon juice
1 ts Salt
1 tb Fresh mint and coriander;
- chopped
150 ml Corn oil
Mint sprigs
Lime slices
-----------------------------------SAUCE-----------------------------------
3 tb Corn oil
8 md Tomatoes; roughly chopped
1 Bay leaf
1 ts Garam masala
2 tb Natural yoghurt
1 ts Garlic pulp
1 ts Chilli powder
1 ts Salt
1/2 ts Black cumin seeds
3 Black peppercorns
2 md Potatoes; peeled, roughly
- chopped and boiled
Put the chops into a large bowl. Mix together the olive oil, lemon
juice, salt and fresh mint and coriander. Pour the oil mixture over
the chops and rub it well with your fingers. Leave to marinate for
at least 3 hours.
To make the sauce, heat the corn oil in a deep round-bottomed
frying pan (skillet) or a karahi (wok). Lower the heat and add the
chopped tomatoes. Stir-fry for about 2 minutes. Gradually add the
bay leaf, garam masala, yoghurt, garlic, chilli powder, salt, black
cumin seeds and peppercorns, and stir-fry for a further 2-3 minutes.
Lower the heat again and add the cooked potatoes, mixing everything
together well. Remove from the heat and set to one side.
Heat 150 ml cup corn oil in a separate frying pan. Lower the heat
slightly and fry the marinated chops until they are cooked through.
This will take about 10-12 minutes. Remove with a slotted spoon and
drain the cooked chops on absorbent kitchen paper towels.
Heat the sauce in the wok, bringing it to the boil. Add the chops
and lower the heat. Simmer for 5-7 minutes.
Transfer to a warmed serving dish and garnish with mint sprigs and
lime slices.
