Lamb Chop Curry

Cook Time 1 hour 30 minutes

Servings 4

Ingredients

¼ cup ghee

1 cinnamon stick 

2 bay leaves

6 cardamom pods, slightly cracked open

6 black peppercorns, crushed

2 medium onions, diced

2 tbsp ginger and garlic paste

1 long green chilli, finely chopped

2 tsp garam masala 

1 tsp turmeric powder

1 tsp chilli powder

2 tsp coriander powder

2 tsp cumin powder

2 tsp salt 

400g chopped tomatoes, tinned

¼ cup plain yoghurt 

1kg lamb chump chops, fat trimmed

Naan or rice, to serve

Method

In a large pot on medium heat, heat the ghee. Add in the cinnamon, bay leaves, cardamom, peppercorns and cook for 2 minutes until fragrant. Mix in chopped onions and cook for 5 minutes until softened and light golden brown. Add garlic and ginger paste, half of the green chilli and continue to cook for another 5 minutes. Stir in the remaining spices, salt and cook for 2 minutes.

Add in tomato and then the yoghurt. Cook on low for 3-5 minutes. Place the lamb chops in and season with salt. Add 1 cup of water and turn the heat down to low.

Cover and cook on low heat for 40 minutes to 1 hour or until the lamb is tender. Check the lamb occasionally to make sure it isn't sticking to the pot.

Garnish with the remaining green chilli. Serve with basmati rice and/or naan.