Punjabi Masala Lamb Chops

On a medium heat and deep frying pan add 

Preferred cooking oil (I use Olive Oil)

Cinnamon Stick, Bay Leave, 4 Cardamon. Stir for a few minutes to release the flavours 

Add 1 diced white onion cook until soft, 2 tsp garlic 2 tsp ginger paste, 2tbsp tomato puree stir and cook out the bitterness from the tomato paste.

Go in with 5tsp punjabi masala seasoning and 1 garam masala mix together and cook for a minute. 

Add half a cup of Greek yogurt, stir then add the chops followed by 1 chopped large tomato and a splash of water. 

 

Mix and lid on! let this simmer for 2 hours check every 20 mins or so and give it a stir.

 

Finish with fresh coriander and green chillies.

 

There will be sauce left over which can use for a lovely Chicken Masala 

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