Spicy Lamb Chops With Potatoes

Worship empowers serving; serving expresses worship. Godliness requires a disciplined balance between the two. Those who can maintain service without regular personal and corporate worship are serving in the flesh. It doesn’t matter how long they’ve been serving that way or how well others think they serve, they are not striving according to God’s power, as Paul did, but their own… At the same time, one measure of the authenticity of worship (again, both personal and corporate) is whether it results in a desire to serve… Therefore, we must maintain that to be Godly, we should discipline ourselves for both worship and service. To engage in one without the other is, in reality, to experience neither.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Indian	Indian, Meats	6	Servings

INGREDIENTS

8		Lamb chops, about 5-75g ea
2	T	Olive oil
150		Lemon juice
1	t	Salt
1	T	Chopped fresh mint and
		Coriander
150		Corn oil
		Mint sprigs
		Lime slices
3	T	Corn oil
8		Tomatoes, roughly chopped
1		Bay leaf
1	t	Garam masala
2	T	Natural yoghurt
1	t	Garlic pulp
1	t	Chilli powder
1	t	Salt
1/2	t	Black cumin seeds
3		Black peppercorns
2		Potatoes, peeled roughly
		Chopped and bolied

INSTRUCTIONS

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. 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. Lower the heat again and add the cooked potatoes, mixing
everything together well. Remove from the heat and set yo one side.
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. Heat the
sauce in the wok, bringing it to the boil. Add the chops and lower  the
heat. Simmer for 5-7 minutes. Transfer to a warmed serving dish  and
garnish with mint sprigs and lime slices.  Compiled by Imran C. Posted
to CHILE-HEADS DIGEST V3 #183  From: "I. Chaudhary"
<imranc@onthenet.com.au>  Date: Wed, 11 Dec 1996 13:01:35 +1000 (EST)

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 539 Calories From Fat: 300 Total Fat: 33.4g Cholesterol: 131.1mg Sodium: 1121.4mg Potassium: 1213.7mg Carbohydrates: 19.9g Fiber: 3.3g Sugar: 4.3g Protein: 39.2g