Spiced Lamb Chops with a Fenugreek Sauce

• 2 tablespoons Ginger Paste
• 1 tablespoon Garlic Paste
• 2 teaspoons coriander seeds, ground
• 1 teaspoon cumin seeds, ground
• 1 teaspoon black cumin seeds, ground
• Seeds from 2 black cardamom pods, ground
• 1 teaspoon cayenne (ground red pepper)
• 1 teaspoon coarse kosher or sea salt
• 1 pound rack of lamb (from ribs), cut into chops
• 2 tablespoons mustard oil or canola oil
• 1 cup half and half
• 1/2 cup chopped fresh or (thawed) frozen fenugreek leaves; or 1/4 cup dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see Notes)
• 1/2 teaspoon Kashmiri Garam Masala

1. Thoroughly combine the Ginger Paste, Garlic Paste, coriander, both kinds of cumin, cardamom, cayenne, and 1/2 teaspoon of the salt in a small bowl, stirring to make a moist (and potent) rub.
2. Coat the lamb chops with this rub and refrigerate, covered, for at least 30 minutes or as long as overnight.
3. Heat the oil in a large skillet over medium-high heat.
4. Add the lamb chops, rub and all, to the hot oil and sear each side until browned, about 2 minutes per side.
5. Transfer the chops to a serving platter.
6. Pour the half-and-half into the skillet and bring to a simmer, scraping the bottom of the pan to release any browned bits of rub.
7. Add the fenugreek leaves, garam masala, and the remaining 1/2 teaspoon salt.
8. Simmer, uncovered, stirring occasionally, until the sauce thickens, 2 to 4 minutes.
9. Pour the sauce over the chops, and serve.

ginger paste, garlic, coriander seeds, cumin seeds, black cumin seeds, black cardamom pods, cayenne, coarse kosher, rack of lamb, mustard oil, fresh, garam masala

Taken from www.cookstr.com/recipes/spiced-lamb-chops-with-a-fenugreek-sauce (may not work)