CHOPS DO PYAZA Be very careful when buying the lamb chops. Choose only the freshest ones as the soul of the dish depends on the quality of the meat. Do pyaza means ‘two onions’ or rather ‘double onions’ which refers to the two ways in which the onions are chopped. Preparation Time : 15 - 20 minutes Cooking Time : 45-60 minutes Servings : 4

INGREDIENTS Lamb chops (chaampan) 1 kilogram Onions 4 large Oil 10 tablespoons Cinnamon 1 inch stick Green cardamoms 10 Cloves 10 Garlic paste 2 teaspoons Ginger paste 2 teaspoons Coriander powder 1 tablespoon Roasted cumin powder 2 teaspoons Yogurt, whisked 6 tablespoons Red chilli powder 1/2 teaspoon Salt to taste Garam masala powder 1/2 teaspoon

METHOD Cut three onions in halves vertically and further slice them to get half rings. Chop the remaining onion. Heat oil in a thick-bottomed pan, add the sliced onions and sauté till they turn golden. Drain and spread them on absorbent paper. Add cinnamon, cardamoms and cloves to the oil remaining in the pan and stir fry on medium heat till fragrant. Add the lamb chops, a few at a time and stir-fry till they turn brown. Drain and place them in a bowl. Add chopped onion to the same pan and sauté till it turns golden. Add garlic and ginger pastes and sauté on medium heat till the oil surfaces. Add coriander powder and cumin powder and continue to sauté for half a minute. Add yogurt, one tablespoon at a time, and sauté till it blends well with the rest of the masala. Add the lamb chops, one and a half cups of water, red chilli powder and salt. Mix well and bring the mixture to a boil. Cover, reduce heat and cook until the lamb is tender. This may take about forty five minutes. If the mixture becomes too dry add another half a cup of water. Add the fried onions and garam masala powder and mix well. Adjust seasoning. Continue to cook, uncovered, for another two to three minutes, stirring gently. Serve hot.