Pakistani Lamb Chops

Pakistani Lamb Chops

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.