INGREDIENTS (serves 4)
1Kg lamb
2 cinnamon sticks
10 cloves
1 teaspoon fennel powder
½ teaspoon black cumin seeds
3 bay leaves
2 teaspoons ginger paste
180g onion, chopped
2 teaspoons red chilli powder
8 green cardamoms
1 teaspoon sugar
400g tomatoes, deseeded and chopped
4 tablespoons refined oil
200ml water/lamb stock
salt to taste


1. Clean lamb chops and remove excess fat. Pat with a paper towel, sprinkle with salt and keep aside for 10 minutes.
2. Heat oil, add sugar, cloves, cinnamon sticks, bay leaves and cardamoms. Sauté for 2-3 minutes.
3. Add the lamb chops and cook over medium heat until the lamb chops are lightly browned.
4. Add the chopped onions and sauté till browned.
5. Add red chilli powder, chopped tomatoes, ginger paste and black cumin seeds and fry till oil separates from the gravy.
6. Add the water/stock and cook until the chops are tender.
7. Add fennel seed powder, cover and simmer for 10 minutes on a low heat.