Ingredients:
1 Ib lamb chops
½ cup tomato juice
1.5 cups water
1 teaspoon bay leaves
1-2 small pieces of a cinnamon stick
1 tablespoon garlic ginger paste
1 small onion chopped
1 teaspoon minced garlic
salt to taste
1 tablespoon oil (olive or canola)
1 teaspoon turmeric
1 teaspoon flour
1 teaspoon chili powder (more for spicier)
What to do…
1. Sauté onions in oil until translucent. Add garlic, bay leaves, and cinnamon sticks. Stir together. Make sure everything is mixed well.
2. Add lamb chops. Seal in juices by searing (lamb is no longer a reddish color; looks browned on the outside). Turn to get all sides seared, about one minute on each side.
3. Add salt, tumeric, chili powder, rosemary, and 1-cup water. Lower the heat and cover. Cook meat until tender, about an hour.
4. In a separate cup or bowl, mix together tomato sauce, ½ cup water, ginger garlic paste, and flour.
5. Once meat is tender, add the tomato sauce mixture. Turn up the heat and cook until sauce thickens. Add more/less water for desired thickness/thinness of sauce.
1 Ib lamb chops
½ cup tomato juice
1.5 cups water
1 teaspoon bay leaves
1-2 small pieces of a cinnamon stick
1 tablespoon garlic ginger paste
1 small onion chopped
1 teaspoon minced garlic
salt to taste
1 tablespoon oil (olive or canola)
1 teaspoon turmeric
1 teaspoon flour
1 teaspoon chili powder (more for spicier)
What to do…
1. Sauté onions in oil until translucent. Add garlic, bay leaves, and cinnamon sticks. Stir together. Make sure everything is mixed well.
2. Add lamb chops. Seal in juices by searing (lamb is no longer a reddish color; looks browned on the outside). Turn to get all sides seared, about one minute on each side.
3. Add salt, tumeric, chili powder, rosemary, and 1-cup water. Lower the heat and cover. Cook meat until tender, about an hour.
4. In a separate cup or bowl, mix together tomato sauce, ½ cup water, ginger garlic paste, and flour.
5. Once meat is tender, add the tomato sauce mixture. Turn up the heat and cook until sauce thickens. Add more/less water for desired thickness/thinness of sauce.