Andhra Pradesh Style Lamb Chop Pepper Fry

This traditional Indian recipe is offered up by the Culinary Institute of America at Greystone.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  lamb chops
• 6  tablespoons  vegetable oil
•  salt, to taste
• 1  tablespoon fresh ground black pepper
• 1  tablespoon  ginger-garlic paste
• 1⁄2 teaspoon turmeric powder
• 300  g onions, chopped
• 1  tablespoon  ginger-garlic paste
• 4  g green chili peppers, chopped
• 40  g curry leaves
• 150  ml tomato puree, fresh
• 1  tablespoon coriander powder
• 1 1⁄2 teaspoons ground black pepper
• 1  tablespoon cumin powder
• 1⁄4 teaspoon turmeric powder
• 1  teaspoon kashmiri chili powder
• 1⁄4 teaspoon garam masala powder
• 20  curry leaves, fried

Directions

1. Preheat the oven to 180 degrees Celsius.
2. Marinate the lamb chops with salt, ground black pepper, ginger-garlic paste, turmeric powder, and 2 tablespoons of vegetable oil. Set aside in a refrigerator for an hour.
3. Meanwhile, heat 4 tablespoon of vegetable oil in a large saucepan or a wok, and add chopped green chile and onions. Stir-fry for 5 to 7 minutes or until golden brown.
4. Add curry leaves, ginger-garlic paste, and the dry spice powders and stir-fry for a minute. Pour in the fresh tomato purée and cook for 5 more minutes. Keep warm.
5. Remove the chops from the refrigerator and sear them on a hot skillet for a couple of minutes on each side. Place them on a roasting tray and cook in the oven for 4 to 5 minutes. Transfer to the saucepan and cook with the pepper masala for 3 to 4 minutes. Garnish with fried curry leaves and serve with Kerala Parotta (Kerala Paratha).