TANGY LAMB CHOPS WITH DRIED POMEGRANATE

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.