-
1
Put the green chillies (deseeded), fresh coriander, yogurt and a dash of water in a food processor, wiz up and set aside.
-
2
Use thin cut lamb chops, approx 1.5 cm thickness.
-
3
Quantities can be altered, I allow 2 chops per person.
-
4
Lay them out in a roasting dish, lightly season, then sober with the yoghurt mixture, covering Al sides of the chops with the yoghurt.
-
5
Cover with cling film and chill in the fridge for approx 90 minutes.
-
6
In the food processor, puree the onions and tomatoes, set aside.
-
7
In a pestle and mortar, Cush the peppercorns, add the ginger and garlic, mash together, add a tiny amount water and the dried spices minus the cinnamon stick, cloves, bay leaves and cardamom pods and mash into a paste.
-
8
Heat a dash of olive oil in a pan, add the onion and tomato paste, the cinnamon stick, snapped in half, the cardamom and cloves.
-
9
Cook over low heat for approx 10 - 15 mins, stirring so the onions don't burn, till much of the moisture has evaporated.
-
10
Add the spice paste from the pestle and mortar.
-
11
Saute for further 10 min, stirring.
-
12
Leave to cool.
-
13
Pour the onion and spice mix once cooled over the chops and yoghurt mix.
-
14
Mix well.
-
15
Return to fridge for a further hour.
-
16
Take the chop marinade out of the fridge and transfer to the oven for 1 and half hours, at 160 Celsius.
-
17
Take out and stir to prevent burning every 30 mins.
-
18
The end result should be a dryish curry as most of the moisture will evaporate.
-
19
You can serve this with rotis and salad, or rice.
