1. Trim chops of all visible fat. 2. In a saucepan, bring enough water to cover chops to a boil; add lamb chops, return to a boil, and cook 2 or 3 minutes. 3. Drain chops, rinse, and drain again; place chops in a non-stick saucepan, add remaining ingredients except garam masala and herbs, stir occasionally until milk begins to bubble. 4. Reduce heat to low, cover, and cook 30 minutes, turning chops occasionally. 5. Remove chops, strain liquid back into saucepan, and return chops; cook, uncovered, until liquid has evaporated and chops are browned, about 7 or 8 minutes. 6. Sprinkle with garam masala, mint, and cilantro; serve with mixed salad greens. ---------------------------------------------------------------------------
Nutrition
Ingredients
