You could marinate this overnight - but it also does well if prepared all at once.
Materials:
2 lamb chops (use whichever type you like)
2 inch piece ginger
8 cloves garlic
1 large onion (sliced fine)
black peppercorns (crushed, or powder will also work)
1 tablespoon olive oil
salt
Preparation:
Chop, crush or grind the ginger and garlic. Spread evenly on chops. Sprinkle black pepper on top. You can leave this overnight in the fridge (cover with plastic wrap or place in a dish with a lid - otherwise your fridge is going to smell heavily of garlic the next day) or proceed directly to the next step.
Heat oil in a heavy pan. Fry onions until golden brown (may require periodic sprinkling of water to get there). Then add the chops (along with the marinating ingredients that were on them). Sear chops gently - turning them over when they begin to stick to the pan. Then add one and a half cups of water, bring to a boil, lower heat and simmer till meat is tender (about 40 minutes). Check periodically to ensure that liquid has not dried up. If there is excess liquid remaining once the meat is done, increase heat and stir fry rapidly till it evaporates - you should be left with a thickish sauce.
Options: (1) Add a potato (diced or chopped in large chunks) at the stage when you are browning the meat. (2) Add one large chopped/diced tomato at the simmering stage - this tweaks the flavor nicely.
Serving:
Goes well with: rice, couscous, bread. Is complemented by: veges (spinach, cabbage, potatoes) and lentils (arhar dal, chana dal).
Materials:
2 lamb chops (use whichever type you like)
2 inch piece ginger
8 cloves garlic
1 large onion (sliced fine)
black peppercorns (crushed, or powder will also work)
1 tablespoon olive oil
salt
Preparation:
Chop, crush or grind the ginger and garlic. Spread evenly on chops. Sprinkle black pepper on top. You can leave this overnight in the fridge (cover with plastic wrap or place in a dish with a lid - otherwise your fridge is going to smell heavily of garlic the next day) or proceed directly to the next step.
Heat oil in a heavy pan. Fry onions until golden brown (may require periodic sprinkling of water to get there). Then add the chops (along with the marinating ingredients that were on them). Sear chops gently - turning them over when they begin to stick to the pan. Then add one and a half cups of water, bring to a boil, lower heat and simmer till meat is tender (about 40 minutes). Check periodically to ensure that liquid has not dried up. If there is excess liquid remaining once the meat is done, increase heat and stir fry rapidly till it evaporates - you should be left with a thickish sauce.
Options: (1) Add a potato (diced or chopped in large chunks) at the stage when you are browning the meat. (2) Add one large chopped/diced tomato at the simmering stage - this tweaks the flavor nicely.
Serving:
Goes well with: rice, couscous, bread. Is complemented by: veges (spinach, cabbage, potatoes) and lentils (arhar dal, chana dal).
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