Ingredients

• 2 lbs. Lamb chops
• 3 dry whole red peppers
• 2 bay leaves
• 1 teaspoon fenugreek seeds
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, finely grated
• 5 fresh red chilies, julienned
• 1 cup onions, finely chopped
• 1 cup tomatoes, chopped
• 1 cup red bell pepper, chopped
• 1 teaspoon cracked black pepper
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• Salt to taste
• 2 tablespoons musturd oil
• 1 cup lamb broth
• 1/2 cup green onion, cut in 1-in length for garnish
• Marinade:
  • 1 cup chopped roasted tomatoes
  • 1 cup roasted red bell pepper
  • 1 tablespoon lemon juice
  • 1 cup onions, roughly chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon pepper corn
  • 1 teaspoon timur (szechwan pepper)
  • 1/2 cup celery, chopped
  • 2 tablespoons musturd oil
  • 2 tablespoons soy sauce

Instructions

In a blender combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the lamb chops in a large bowl. Mix well, cover, and let marinate for at least six hours. Grill the marinated lamb chops on a charcoal grill, occasionally turning until cooked through, about 5-7 min. Cut grilled lamb into 1-in cubes.

In a sauce pan heat 2 tablespoons of musturd oil. Fry fenugreek, bay leaves, and dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, sautee in medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes and lamb broth. Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens. Transfer grilled lamb cubes to the sauce, stir well. Cook for another 10 min to evaporate excess liquid so that the meat pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti.

Submitted by: Tulsi Regmi