Ingredients
6
6 servings
- •¼ cup oil
- •2 pounds lamb chops
- •3 pods green cardamom
- •1 pod black cardamom
- •2 bay leaves
- •1 cinnamon stick
- •1 teaspoon cumin seeds
- •6 large onions, thinly sliced
- •6 cloves garlic, minced
- •1 tablespoon minced fresh ginger root
- •2 teaspoons red chile powder
- •½ teaspoon ground turmeric
- •salt to taste
- •¼ cup water
- •2 tomatoes, chopped
- •3 green chile peppers, halved and seeded
- •1 tablespoon chopped fresh cilantro, or to taste
Instructions
- Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Remove and set aside.
- Stir in green cardamom, black cardamom, bay leaves, cinnamon stick, and cumin seeds until fragrant, about 1 minute. Add onions, garlic, and ginger; cook until onion is golden brown, about 10 minutes. Mix in chile powder, turmeric, and salt; stir-fry for 1 minute. Add browned lamb, water, tomatoes, and chile peppers. Simmer over low heat until lamb is tender and all water has evaporated and onions have disintegrated into a thick gravy, about 40 minutes. Serve garnished with cilantro.
Nutritional Facts
Per 6 servings
- Calories: 452
- Carbohydrate: 20g
- Fat: 30g
- Fiber: 4g
- Protein: 26g
- Sugar: 9g
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