Masalewale Chaampen (spicy Indian Chops)

• 1 14 kg spring lamb chops
• 175 g onions, roughly chopped
• 120 g tomatoes, chopped
• 50 g ginger paste
• 50 g garlic paste
• 225 g yoghurt, whisked
• salt
• 1 teaspoon red chili powder (less if yours is very strong)
• 2 teaspoons cumin seeds, ground (I roast them first)
• 1 teaspoon garam masala
• 2 tablespoons ginger
• 1 tablespoon lemon juice

1. Cut the ginger for the garnish into fine juliennes and immediately marinate in the lemon juice until the chops are ready to be served.
2. Put all ingredients, except cumin, garam masala and the garnish, in a pan, bring to the boil, cover and simmer until the chops are tender.
3. Remove the chops and keep aside.
4. Fry the remaining masala (mixture) until half the liquid has evaporated;Add the cumin, stir for a minute and return the chops to the pan, simmering for 3 minutes.
5. Sprinkle garam masala and stir, adjusting the seasoning.
6. To serve, arrange the chops on a flat dish, spread the masala on top, garnish with marinated ginger juliennes and serve with roti.

chops, onions, tomatoes, ginger paste, garlic, yoghurt, salt, red chili powder, cumin seeds, garam masala, ginger, lemon juice

Taken from www.food.com/recipe/masalewale-chaampen-spicy-indian-chops-103809 (may not work)