Serves: 4
Total Calories: 789

2 tablespoons Basic Ginger-Garlic Paste (or store-bought)
8 to 10 loin lamb chops (about 2 1/2 pounds), all visible fat trimmed
1/4 cup orange juice
3 tablespoons pineapple juice
2 tablespoons fresh lemon juice
1 teaspoon Garam Masala
1 teaspoon salt, or to taste
3 tablespoons peanut oil
1 teaspoon cumin seeds
1/2 teaspoon coarsely ground black pepper
2 medium onions, finely chopped
1/2 cup finely chopped fresh cilantro
1 tablespoon ground dried mint leaves
3 to 5 fresh green chili peppers, such as serrano, halved lengthwise with or without seeds

1. Prepare the ginger-garlic paste and the garam masala. Then, place the lamb chops in a large non-reactive bowl. Add the orange, pineapple and lemon juices, ginger-garlic paste, garam masala, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 2 and up to 24 hours.

2. Heat the oil in a large nonstick skillet over medium-high heat and add the cumin seeds and black pepper they should sizzle upon contact with the hot oil. Quickly add the onions and cook, stirring, until golden, about 7 minutes. Remove to a bowl.

3. Leaving as much of the marinade behind as you can, add the lamb chops to the skillet in a single layer and cook until well-browned on both sides, 10 to 15 minutes.

4. Add the onions and the marinade, lower the heat, cover the skillet, and simmer until the chops are tender and well-glazed with the reduced marinade, 15 to 20 minutes. Mix in the cilantro during the last 5 minutes of cooking. Transfer to a serving dish, top with the mint and green chili peppers, and serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 789
Calories from Fat: 90

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