BALTI LAMB CHOPS WITH POTATOES

Preparation Method :

• Put the chops into a large bowl. Mix the olive oil, lemon juice, salt, fresh mint, and coriander.
• Pour the oil mixture over the chops and rub it in well. Cover and leave to marinate for at least 3 hours in the refrigerator.
• To make the sauce, heat the corn oil in a karahi, wok, or deep pan. Lower the heat and add the chopped tomatoes. Stir-fry for about 2 minutes.
• Add the bay leaf, garam masala, yogurt, garlic, chilli powder, salt, black cumin seeds, and black peppercorns, and stir-fry for further 2 - 3 minutes.
• Lower the heat again, add the cooked potatoes, and mix everything well. Remove from the heat and set to one side.
• Heat 150 ml oil in a separate frying pan. Lower the heat slightly and fry the marinated chops until they are cooked through.
• Remove and drain the cooked chops on kitchen paper.
• Heat the sauce in the karahi, bringing it to boil.
• Add the chops and lower the heat. Simmer for 5 - 7 minutes.
• Transfer to a warmed serving dish and garnish with the mint sprigs and lime slices.