Units Scale

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2 lbs. 1-in. thick lamb chops (can also be substituted with chicken)
2 tablespoons lemon juice
1 tablespoon mustard oil (Australian brand only or one specifically for human consumption)
1 teaspoon freshly ground black pepper
Salt to taste
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Marination:
1 tablespoon cumin seeds
3 red chilies
3 cloves garlic
1-in ginger
1 teaspoon turmeric
3 tablespoons mustard oil
***
Garnish:
1 teaspoon fenugreek
10 cloves garlic, thinly sliced
1 tablespoon mustard oil
1/2 cup green onions, cut in 1-in. length

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In a large bowl combine 2 tablespoons of lemon juice, 1 tablespoon mustard oil, 1 teaspoon of ground black pepper, and salt. Coat lamb chops with the above mixture, set aside for 30 min. Grill the meat until cooked through. Cut into ½-in. cubes.
In a blender combine cumin seeds, chilies, 3 cloves of garlic, ginger, and turmeric with 1 tablespoon of oil to yield smooth paste. In a bowl mix the garlic-ginger paste with the meat, gradually pouring 2 tablspoons of mustard oil, toss it well to coat thoroughly. Cover and set aside for 10 min. to marinate.
To garnish, in a non-stick pan heat the oil, splitter fenugreek till it turns dark. Add garlic slices and fry till light brown. Pour the oil mixture over the marinated meat. Add green onions. Toss the whole mixture well. Serve with stir-fried vegetables and rice.