---------- Recipe via Meal-Master (tm) v8.00
  
       Title: Spicy Lamb Chops with Potatoes
  Categories: Indian, Meats
       Yield: 6 servings
  
       8    Lamb chops (about 5-75g ea)
       2 T  Olive oil
     150 ml Lemon juice
       1 ts Salt
       1 T  Chopped fresh mint and
            Coriander
     150 ml Corn oil
            Mint sprigs
            Lime slices
 
 -----------------------------------SAUCE-----------------------------------
       3 T  Corn oil
       8 md Tomatoes, roughly chopped
       1    Bay leaf
       1 ts Garam masala
       2 T  Natural yoghurt
       1 ts Garlic pulp
       1 ts Chilli powder
       1 ts Salt
     1/2 ts Black cumin seeds
       3    Black peppercorns
       2 md Potatoes, peeled, roughly
            Chopped and bolied
  
   1. Put the chops into a large bowl. Mix together the olive oil, lemon
   juice, salt and fresh mint and coriander. Pour the oil mixture over the
   chops and rub it well with your fingers. Leave to marinate for at least 3
   hours.
   
   2. To make the sauce, heat the corn oil in a deep round-bottomed frying
   pan (skillet) or a karahi (wok). Lower the heat and add the chopped
   tomatoes. Stir-fry for about 2 minutes. Gradually add the bay leaf, garam
   masala, yoghurt, garlic, chilli powder, salt, black cumin seeds and
   peppercorns, and stir-fry for a further 2-3 minutes.
   
   3. Lower the heat again and add the cooked potatoes, mixing everything
   together well. Remove from the heat and set yo one side.
   
   4. Heat 150ml cup corn oil in a seperate frying pan. Lower the heat
   slightly and fry the marinated chops until they are cooked through. This
   will take about 10-12 minutes. Remove with a slotted spoon and drain the
   cooked chops on absorbent kitchen paper towels.
   
   5. Heat the sauce in the wok, bringing it to the boil. Add the chops and
   lower the heat. Simmer for 5-7 minutes.
   
   6. Transfer to a warmed serving dish and garnish with mint sprigs and lime
   slices.
   
   Compiled by Imran C.
  
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