- 700g onions (cut the onion in half and then cut into thin slices
- Ghee
- ½ bulb of garlic
- Medium size piece of ginger
- 2 long fresh green chillies
- Tin of chopped tomatoes
- Salt (to taste, remember you can always add more)
- 1 tsp. garam masala
- ½ tsp.turmeric
- ½ tsp. tandoori masala
- ½ tsp. cumin powder
- 1 tsp. tomato puree
- 1kg of lamb chops (about 10 pieces)
- 300g onions (thin slices of the whole onion)
- Fresh coriander
1 Put 2-3 tbsp. of ghee in a large pan
2 Add the 700g onions to the pan cook until golden brown.
3 Add the garlic, ginger and green chillies (finely chopped in a food processor) to the pan and stir into the onions. Cook for about 2 minutes.
4 Place the chopped tomatoes into the pan and using a an electric hand blender combine the contents of the pan until you have a smooth paste.
5 Add salt to taste.
6 Add the garam masala, turmeric, tandoori masala, cumin and tomato puree into the sauce. Cook for about 5 minutes, constantly stirring.
7 Add the lamb chops and stir into the sauce. Cover the pan and cook on a low heat for about an hour or until the chops are tender.
8 Once the chops are cooked, tender, remove from the heat and leave to stand for about 10 minutes. This will ensure the chops soak in the flavour.
9 Remove the lid and place the slices of whole onion on top.
10 Place the lid back on the pan and leave for about 5-10 minutes allowing the layer off raw onions to soften.
11 Sprinkle a handful of chopped coriander and serve with fresh naan or chapatis. Enjoy!