1/2 kg lamb chops, cleaned and set aside for draining,
For the marination:
1 tsp turmeric powder,
1 tsp ginger garlic paste
1 tsp salt
For the dish:
4 large onions, 1 finely chopped, 3 blended in a chopper not to a fine paste,
1 large tomato, blended in a chopper not to a fine paste,
1 tsp cumin seeds,
2-3 bay leaves,
1 large cinnamon stick,
1 tsp ginger garlic paste,
1 tsp cinnamon powder,
1 tsp garam masala powder,
3 tbsp oil, 1 tsp turmeric powder,
2 tsp red chilli powder,
1 tsp black pepper powder,
Salt to taste
Wash and drain off the excess water from the chops. Marinate the lamb chops and set it aside while you get on with rest of the cooking.
In a pan, heat oil and add cumin seeds. Once it splutters, add the whole cinnamon, bay leaves, and chopped onions first. Saute until it turns golden brown. Now add the rest of the onion and ginger garlic paste. Saute until the oil starts to separate.
Add the tomatoes and saute some more. Once the oil seperates, add the marinated lamb and mix well.
Add red chilli powder, turmeric powder and salt. Mix well. Add a little water if you want it to be semi dry, just enough to help the lamb cook well. If you want the gravy to be a little runny, then adjust the water accordingly. Cover and allow it to cook in simmer.
Once the lamb is completely cooked, add the garam masala and simmer for another 2-3 mins. Adjust the salt and spice as per taste.
Finally, add the cinnamon powder and black pepper powder . Mix well and cover it with the lid. Switch off the flame and allow it to rest for a 15 mins.
Garnish with green coriander and onion rings and serve hot.