03 January 2013,00:45 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Marinate the chops and marinade them for about 8-10 hours in the fridge. Bring back to room temperature.
  • Heat the oil in a non-stick saucepan. Add the onion and gently fry for about 8-10 minutes or until golden.
  • Add the garlic paste and stir for a few seconds before adding the chops, salt and dried mango powder. Reserve the marinade.
  • Stir in the water and the marinade to the pan. Bring to the boil, cover and simmer over a low heat until the lamb is tender, about 30-40 minutes.
  • Stir occasionally, add little water if needed.
  • Once the chops are tender, increase the heat and toss them in the gravy for 5 minutes.
  • The gravy should be thick. Adjust the seasoning, stir in the black peppercorns and coriander and serve hot.


  • 4 lamb chops, visible fat removed
  • 1 tablespoon Cooking oil
  • 1 onion, finely chopped
  • 1 teaspoon garlic paste
  • Salt to taste
  • 1 teaspoon dried mango powder
  • 150 ml hot water
  • ½ teaspoon ground black peppercorns
  • A handful of chopped fresh coriander leaves and stalks


  • 2 teaspoon dried pomegranate powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon garam masala
  • 1 teaspoon white wine vinegar
  • 1½ teaspoon Cooking oil
  • 2 teaspoon coriander powder
  • 2 teaspoon garlic paste
  • 1 teaspoon ginger paste

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