Yogurt and chops

Ingredients

• 1 kilo of lamb chops
• 1 cup yogurt
• 1 tbsp of fenugreek leaves
• 1 tsp of coriander powder
• ½ cup of finely chopped coriander
• 1 tbsp ginger garlic paste
• 1 tsp of black pepper grounded
• ½ cup of oil
• 4 whole black pepper corns
• 1 tsp black cumin seeds
• Salt to taste

Method

Step 1

Marinate chops with fenugreek leaves, coriander powder, crushed black peppercorn and salt and leave them for about two hours. Heat oil in a pot put whole black peppercorns, black cumin seeds, till you hear the crackling, add ginger garlic paste, stir it, add a splash of water and add chops and the marinade in the pot, stir it. On a very low flame let them cook till tender. The water should dry off completely .For barbeque flavour put a red hot coal on a bread or foil (pouring a tsp of oil over the coal) into the pot of chops and let the smoky aroma infuse within the meat. Cover three quarters of the pot with the lid for air to flow in and coal to remain lit. The coal should stay hot (burning) and continue fuming. Leave the coal in the pot containing chops for 10 minutes. Garnish with chopped coriander leaves. These chops can also be served with finely rolled out bread (roti) and salad in the main course instead of starter.