27 Wali Chops Recipe

Name: 27 Wali Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: ½ teaspoon ground cumin; 3 black peppercorns; 2 whole cloves; 3 cardamom pods, bruised; 1 teaspoon garam masala; 1 teaspoon paprika; ¼ teaspoon chili powder; ½ teaspoon ground coriander; 4 lamb cutlets; 1 teaspoon garlic, crushed; 1 teaspoon ginger, grated; oil, to suit your pan (for frying); ⅓ cup tomato paste; ¾ cup water; 1 onion, finely chopped; 2 teaspoons coriander, freshly chopped

Servings: persons

½ teaspoon ground cumin
3 black peppercorns
2 whole cloves
3 cardamom pods, bruised
1 teaspoon garam masala
1 teaspoon paprika
¼ teaspoon chili powder
½ teaspoon ground coriander
4 lamb cutlets
1 teaspoon garlic, crushed
1 teaspoon ginger, grated
oil, to suit your pan (for frying)
⅓ cup tomato paste
¾ cup water
1 onion, finely chopped
2 teaspoons coriander, freshly chopped

1
Seal cutlets in pan, with oil.
2
Remove and set aside.
3
In same pan add top 8 ingredients and fry until aromatic.
4
Add onion and cook until slightly caramelised.
5
Add ginger, garlic and tomato paste and cook for 2 minutes.
6
Add water and bring to the boil.
7
Add coriander and cutlets, cover and simmer for 10 minutes a side.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ½ teaspoon ground cumin, 3 black peppercorns, 2 whole cloves, 3 cardamom pods, bruised, and more.

Yes, 27 Wali Chops falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

27 Wali Chops

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