North Indian Lamb Chops
|Plain yogurt||1 3⁄4 Cup (28 tbs)|
|Ground turmeric||1⁄2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Garlic||4 Clove (20 gm), peeled and finely chopped|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Dried red chilies||4 Small|
|Cinnamon stick||1 , broken up|
|Black mustard seeds||1 Tablespoon|
|Chopped fresh coriander||4 Tablespoon|
Mix the yoghurt, turmeric, ground coriander, salt, and garlic together in a bowl and reserve.
Heat the oil in a large saucepan over medium-low heat, and when hot, add the chiles, pieces of cinnamon stick, and mustard seeds.
Let them cook for 4-5 minutes.
Add the lamb chops and cook them for 8-10 minutes, turning them halfway through.
Pour in the yoghurt sauce and continue cooking over low heat for 15-18 minutes, until the meat is just tender.
Sprinkle the chopped fresh coriander or parsley on top and serve with Saffron Pilaf and a simple raita made of beaten plain yoghurt.