Ingredients
1 cup plain yogurt
3 garlic cloves
1 inch piece of fresh ginger, grated
1.5kg lamb chops
1.5 teaspoons ground cumin
1.5 teaspoons ground coriander
3/4 teaspoon turmeric powder
3/4 teaspoon red chili powder (adjust to your spice preference)
3/4 teaspoon garam masala
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Pinch of ground cloves
Freshly ground black pepper, to taste
1 large onion, finely chopped
3 garlic cloves, minced
1 inch piece of fresh ginger, grated
1 can (400g) chopped tomatoes (tinned tomatoes)
1 cup dried apricots, soaked in warm water and chopped
1/2 cup heavy cream (optional, for a richer curry)
5 tablespoons vegetable oil
1 cup water
Salt, to taste
Fresh cilantro leaves, chopped
Toasted sliced almonds
Instructions
Marinate the Lamb Chops:
Mix the yogurt with the minced garlic, grated ginger, a pinch of salt, and a pinch of ground black pepper in a large bowl.
Add the lamb chops to the marinade, ensuring they are well-coated.
Cover the bowl and let the lamb chops marinate in the refrigerator for at least 2 hours (overnight is even better).
Prepare the Spice Mix:
Combine all the spices listed under "Spice Mix" in a small bowl - ground cumin, ground coriander, turmeric, red chili powder, garam masala, ground cinnamon, ground cardamom, ground cloves, and black pepper.
Mix well and set aside.
Sear the Lamb Chops:
Heat half the vegetable oil in a large skillet or a deep, heavy-bottomed pot over medium-high heat.
Remove the lamb chops from the marinade, shaking off excess marinade, and sear them in batches until browned on both sides.
Transfer the seared lamb chops to a plate and set aside.
Create the Curry Base:
Add the remaining oil in the same skillet or pot and reduce the heat to medium.
Add the finely chopped onion and sauté until it becomes translucent.
Then, add the minced garlic and grated ginger and cook for another minute until fragrant.
Add Tinned Tomatoes and Spice Mix:
Add the canned chopped tomatoes to the skillet and the prepared spice mix.
Stir well to combine the spices with the onion-tomato mixture.
Cook this masala until the tomatoes are heated and the oil separates from the mixture.
Simmer with Lamb Chops:
Return the seared lamb chops to the skillet, including any juices that might have accumulated on the plate.
Mix them with the masala, then pour 1 cup of water.
Season with salt to taste.
Bring the curry to a simmer, cover the skillet with a lid, and cook over low to medium heat for about 45 minutes to an hour or until the lamb chops become tender.
Introduce Apricots and Cream:
Add the chopped apricots to the curry.
Stir well and let the curry simmer for 10 minutes, allowing the flavors to meld together.
If you prefer a richer and creamier curry, this is the time to add the heavy cream. Stir it in and let the curry cook for a couple more minutes.
Final Touch:
Check the seasoning and adjust salt and spices as needed.
Turn off the heat and let the curry rest for a few minutes.
Serving:
Garnish the Lamb Chop Curry with chopped fresh cilantro and toasted sliced almonds.
Serve the curry hot with steamed basmati rice or Indian bread like naan or roti.