Pakistani Lamb Chops recipe
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Ingredients
- ¼ cup oil 2 pounds lamb chops 3 pods green cardamom 1 pod black cardamom 2 bay leaves 1 cinnamon stick 1 teaspoon cumin seeds 6 large onions, thinly sliced 6 cloves garlic, minced 1 tablespoon minced fresh ginger root 2 teaspoons red chile powder ½ teaspoon ground turmeric salt to taste ¼ cup water 2 tomatoes, chopped 3 green chile peppers, halved and seeded 1 tablespoon chopped fresh cilantro, or to taste
Nutrition Info
- 451.6 caloriescarbohydrate: 20.2 gcholesterol: 89.7 mgfat: 30.3 gfiber: 4.2 gprotein: 25.5 gsaturatedFat: 10.4 gservingSize: -sodium: 115.2 mgsugar: 8.7 gtransFat: : -unsaturatedFat: : -
Directions Pakistani Lamb Chops
Directions
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Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Remove and set aside.
Stir in green cardamom, black cardamom, bay leaves, cinnamon stick, and cumin seeds until fragrant, about 1 minute. Add onions, garlic, and ginger, cook until onion is golden brown, about 10 minutes. Mix in chile powder, turmeric, and salt, stir-fry for 1 minute. Add browned lamb, water, tomatoes, and chile peppers. Simmer over low heat until lamb is tender and all water has evaporated and onions have disintegrated into a thick gravy, about 40 minutes. Serve garnished with cilantro.