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1
Pat the chops dry with a kitchen towel and then flatten slightly by beating with the blunt side of a knife or with a meat mallet.
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2
Place them in a bowl.
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3
Stir the turmeric into the yogurt, rub the mixture on the chops, cover the bowl with plastic wrap, and put in the refrigerator to marinate for 1 hour.
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4
Place a nonstick saucepan over medium heat and add 2 teaspoons of the oil.
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5
When small bubbles appear at the bottom of the pan, add one third of the onions, the ginger, garlic, chiles, cilantro, coriander, peppercorns, fennel, half the cinnamon, 4 of the cloves, and 2 of the cardamom pods, and saute for 2 to 3 minutes or until fragrant.
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6
Cool and place in a food processor with 2 tablespoons water.
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7
Process to a fine paste.
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8
Place another nonstick saucepan over medium heat and add the remaining oil.
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9
When small bubbles appear at the bottom of the pan, add the bay leaves, remaining cinnamon, remaining cloves, remaining cardamom pods, and remaining onions.
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10
Saute for 4 to 5 minutes or until the onions are lightly browned.
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11
Add the ground spice mixture and saute for 2 to 3 minutes.
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12
Add the chops and continue to saute for 8 minutes or until the chops are well covered with the spices and the oil comes to the top.
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13
Add 1 cup (200 ml) water and the salt, and stir well.
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14
Add the ghee and reduce the heat to low.
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15
Cover and cook for 15 to 20 minutes, stirring frequently.
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16
Add another 1/2 cup (100 ml) water if the lamb is not yet cooked through.
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17
Continue to cook for 1 hour or until the lamb is tender.
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18
Uncover and simmer until the sauce is thick.
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19
Sprinkle with the lemon juice and serve immediately.
