Turning Lamb chops into a Luxury dish! - Traditional lamb chop curry!

Описание: When you think of lamb chops, luxurious high quality food is probably not exactly what comes to mind. I show you why it should!

Ingredients:
Serves 3-4

1 cup of vegetable oil
3 sticks of cassia bark/ 2-3 cinnamon sticks
3 bay leaves
10 cardamom pods
2 large british onions - diced
2 tsp salt
3 tsp garlic (pasted/grated)
3 tsp ginger (pasted/grated)

*spice mix:
1/2 tsp turmeric
2 tsp extra hot chilli powder (very hot)
2 tsp coriander powder
2 tsp cumin powder
2 tsp garam masala

1/2 cup tomato puree (Watch how i make it here!
4 tbsp natural yoghurt
10 lamb chops
2 chopped tomatoes
6 green chillies

optional: extra tomatoes. coriander to garnish

Method:
Step 1, get a large non stick/cast iron pan and add 1 cup of oil to it while putting it on medium/high heat on the hob. when it starts to get hot add your 3 sticks of cassia bark or cinnamon substitute, your 3 bay leaves and your 10 cardamom pods.

Step 2, once these have fried for a few seconds and become aromatic, add your 2 diced brown onions to the pot and stir for a few minutes until they start to lose their rawness, about a minute or so, add 2 tsp of salt and stir fry for a minute more.

add your ginger and garlic and stir for a minute to reduce the moisture you just added.

Step 3, when the onions are starting to look cooked but haven't fully browned or burned, add your spice mix of 1/2 tsp turmeric powder and 2 tsp of coriander, cumin, chilli and garam masala powder. Stir and fry for a minute.

Add your 4 tbsp of yoghurt and stir into the sauce, fry it for a couple of minutes longer.

Step 4, once the sauce has reduced slightly from the yoghurt, add your lamb chops, you might struggle to do 10 at once so plan ahead and use your largest pot, a stock pot will do but will need attention to prevent sticking. Once your lamb chops have had a few minutes to marinate in the add your 6 green chillies and 2 chopped tomatoes. Stir to combine.

Step 5, add 1 cup of water and mix, at this point its just a process of reducing the moisture to thicken the sauce, from here around 20-30 minutes of cooking should be enough to cook and soften the lamb to perfection, just make sure that if it runs out of water it has enough to prevent sticking, turn the heat down to medium or medium/low if you worry about sticking, but make sure to stir it every few minutes! every 5 minutes if it's liquid but less once it becomes thicker and the oil rises to the top!

Step 6, before serving you can remove the excess oil with a large spoon or ladle if you want, simply press downwards with the spoon level with the oil and it should take only the oil out of the dish.
garnish with coriander and serve over boiled rice or with a naan! enjoy!!!! and try a bit of the fat if you're not afraid!