INDIAN LAMB CHOPS IN A NICE LIGHT TOMATO GRAVY

INDIAN LAMB CHOPS IN GRAVY

1)1/2 KG LAMB CHOPS9MAKE SURE YOUR BUTCHER FLATTENS THEM QUITE WELL
2)2 MEDIUM ONIONS
3)OIL-AS DESIRED
4)SALT TO TASTE
5)RED CHILLI POWDER 1/2 TSP OR ACC TO YOUR SPICE LEVELS
6)CUMIN/ZEERA POWDER ABOUT 1/2 TSP
7)NUTMEG POWDER LESS THAN HALF TEASPOON
8)TURMERIC PWDR/HALDI-LESS THAN HALF TEASPOON
9)CORIANDER POWDER -LESS THAN HALF TEASPOON
10)GARAM MASALA POWDER-LESS THAN HALF TEASPOON
11)TOMATOES-2 MEDIUM
12)TOMATO PUREE-1 BIG SQUIRT
13)FRESH GINGER AND GARLIC PASTE-1 BIG TABLESPOON
SLICED GREEN CHILLIES(4) AND CHOPPED CORIANDER FOR GARNISH

METHOD
1)HEAT OIL AND SAUTE LAMB CHOPS.KEEP ASIDE
2) IN SAME OIL,SAUTE ONIONS TILL BROWN.
3)MIX ALL THE SPICES TOGETHER WITH A LITTLE WATER AND THE GINGER GARLIC PASTE.ADD THIS MIX TO ONIONS.
4) SAUTE AND ONCE A LITTLE OIL IS RELEASED,ADD CHOPPED TOMATOES. AND THE PUREE.
5)COOK WELL AND KEEP ADDING WATER IF YOU FEEL ITS GETTING TOO DRY..
6)NOW ADD BACK THE LAMB CHOPS AND COOK WITH WATER TILL TENDER.
7) ONCE ITS TENDER,TASTE FOR SALT AND ADD GREEN CHILLIES AND CORIANDER.SERVE.