Burrah Masaledaar

Spicy lamb chops

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Sanjeev Kapoor

Published 2011

  • About

This recipe uses browned-onion paste, which gives a rich sweetness and an appetizing reddish brown color to the curry. This paste is best made fresh before you use it. Since the onions also add sweetness, we balance that by adding a souring agent, in this case yogurt.

Ingredients

  • pounds (700 grams) lamb chops
  • 2 teaspoons fresh

Method

  1. Put the chops in a bowl. Add the ginger paste, garlic paste, vinegar, and 1 teaspoon of the salt, and toss. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 30 minutes.
  2. Place a nonstick wok over high heat and add