Recipe: Spicy Lamb Chops in Rosemary and Barbecue Sauce
12 lamb chops
3 tbsp oil
3 tbsp garlic chopped
2 onions chopped
4 big tomatoes chopped
2 tbsp barbecue sauce
1 tbsp rosemary
1 tsp turmeric powder
1 tsp red chilli powder
2 green chillies, chopped
2 tbsp coriander leaves chopped
1 tbsp ginger and garlic paste
Salt, to taste
1 Heat a splash of oil in a pan, set over a medium-high heat.
2 Add the chopped garlic and rosemary and sauté for about a minute, until fragrant.
3 Add the chops and pan fry for 10 minutes, searing the meat on both sides.
4 Add the onions and ginger garlic paste.
5 Cook until the onions turn brown.
6 Add the chopped tomatoes, red chilli powder, turmeric powder and salt to taste.
7 Cover and cook for 10 to 15 minutes more.
8 Open the lid and add the barbecue sauce. Mix well.
9 Cover and cook for a further 25 to 30 minutes or until the meat is tender and the sauce has reduced to give the chops a thick coating.
10 Garnish with coriander leaves and wedges of lemon, to serve.