I first tasted this lamb chop many many years back. My aunt thought me how to prepare this dish and it's surprising how simple it is. The only down-side is it takes a rather long time to cook. This lamb chops are best prepared with lamb ribs, but I couldn't find them and ended up using lamb shoulders.
Lamb - 5-6 ribs
Onions - 2
Ginger - 1
Garlic - 3 cloves
Chili powder - 4 tbsp
Turmeric powder - 1 tsp
Cinnamon - 2 sticks
Water - 5 cups
Eggs - 1
First, blend the onions, ginger and garlic in a food processor.
Heat a little oil in the pan and add in the blended mixture together with cinnamon. Add in the chili and turmeric powder and stir awhile.
Pour in the water. Once boiling, put the ribs in, and let it boil, stirring occasionally until the ribs are coated with the thickened gravy. (This process should take about an hour.) Keep the ribs aside to cool.
Beat an egg in a bowl and heat some oil in the frying pan. Coat the ribs with egg before frying them. Remove once brown and place on a serving plate.