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12 December 2012,01:38 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a large non-stick saucepan. Add the onions and fry at least for 5 minutes or until well browned.
  • Grind the ginger and garlic with little water to a smooth paste. Add to the cooked onions, cook off the excess moisture, then gently fry the paste for another minute or two.
  • Add the lamb and brown well. Add the spices, chillies, salt and a splash of water. Cook over a moderate flame, stirring often until the pan is dry again.
  • Add a cup of water, bring to a boil, then cover the pan and cook gently until the lamb is done. Stir occasionally.
  • Once the lamb is cooked, reduce any leftover sauce. Adjust the seasoning, by adding a little more dried pomegranate powder.
  • Stir in the chopped coriander and pomegranate seeds and serve.


  • 750 grams lamb chops, trimmed of excess fat
  • 1 teaspoon garam masala
  • 2 teaspoon ground coriander
  • 100 ml Cooking oil
  • 2 small onions, finely chopped
  • 2 tablespoon fresh root ginger, peeled
  • 6 fat garlic cloves
  • Dried pomegranate powder, to taste
  • Green chillies, whole but pierced, to taste
  • Salt, to taste
  • Handful of chopped fresh coriander leaves
  • Handful of fresh pomegranate seeds

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