CHOPS WITH DRIED POMEGRANATE

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.