Pakistani Lamb Chops
This lamb chop dish from Pakistan has a delicious sweet and savory gravy made of caramelized onions. Goes great with some naan or rice.
Heat oil in a large skillet over medium heat.
Brown lamb chops on all sides about 5 minutes.
Remove and set aside.
Stir in green cardamom black cardamom bay leaves cinnamon stick and cumin seeds until fragrant about 1 minute.
Add onions garlic and ginger; cook until onion is golden brown about 10 minutes.
Mix in chile powder turmeric and salt; stir-fry for 1 minute.
Add browned lamb water tomatoes and chile peppers.
Simmer over low heat until lamb is tender and all water has evaporated and onions have disintegrated into a thick gravy about 40 minutes.
Serve garnished with cilantro.