- 8 bone-in lamb chops
- Salt and freshly ground peppers
- 3 tbsp vegetable oil
- 1 onion, chopped
- 1 large tomato, chopped
- 4 cloves garlic, minced
- 1 thumb-size fresh ginger, grated
- 1 tbsp curry powder, or according to taste
- ¼ tsp turmeric powder
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp salt
- ½ cup frozen peas
- 2 -3 medium size potatoes, peeled and cubed
- Chopped cilantro for garnish
- Pat chops dry with paper towels and season with salt and freshly ground peppers. Set aside.
- Heat the oil in a large sauté pan or skillet over medium-high heat. Add onion and cook until brown and soft.
- Add the tomatoes, garlic, ginger, curry powder, turmeric, cumin, garam masala and salt.
- Mix well and cook until all the ingredients are blended, about 5 minutes.
- Add the lamb chops to the pan and mix into the curry sauce. Cook for about 8 minutes, stirring occasionally.
- Add peas and enough hot water to cover the chops. Lower the heat and simmer for 30 minutes, adding more water if necessary.
- Add the potatoes and cook for about 20 minutes or until the potatoes are fully cooked. Garnish with coriander.
- Serve with steamed rice.
Half a cup of fruit chutney and a small diced apple makes this a sweet curry for variety.
This is easy and quick. Loved it. A one pot meal also. Added carrot chunks which goes great in the pot.