DRY BHUNA LAMB CHOPS

DRY BHUNA LAMB CHOPS RECIPE

Serves 4.

Preparation and cooking time: 1 hr.

This is a very dry and mild curry which can be served with fried rice, or even mashed potatoes or chips. For this recipe you need a wok or deep frying pan.

Ingredients

• 8 lamb chops
• 90 ml (3 fl oz) cooking oil
• ½ tsp whole jeera (cumin seeds)
• ½ tsp whole rai (black mustard seeds)
• 225 g (8 oz) onions, finely chopped
• 2 green chilies, finely chopped
• 110 g (4 oz) tinned tomatoes, finely chopped
• 1½ tsp salt
• 1 tsp turmeric powder
• 1½ tsp garam masala
• ½ tsp chili powder
• 120 ml (4 fl oz) water
• Small amount green dhania (coriander), chopped

Method

1. Cut the fat from the lamb chops.

2. In a wok, or deep frying pan, heat the oil to a high temperature. Add the jeera and rai and let it cook for a few seconds. Add the chopped onions and the green chilies. Stir continuously and cook until the onions are golden brown. Add the tomatoes and cook for about a minute. Add the salt, turmeric powder, garam masala and chili powder. Cook this spicy mixture for about another minute.

3. Add the lamb chops. Mix well, cover the pan, lower the heat and let it simmer for about 10 minutes, stirring every 3 to 4 minutes.

4. Add the water, mix well and simmer for another 40 minutes stirring every 8 to 10 minutes.

5. Transfer the contents to a serving dish and garnish with the green dhanyia (coriander).