| 1. | Grind into a paste ginger, garlic and green chillies, adding vinegar gradually. Rub ginger paste all over chops. Cover and marinate for 1 hour or more. |
| 2. | Heat ghee in Handi on medium heat for about 3 minutes. Add bay leaves, cloves, peppercorns, cardamoms, cinnamon and black cumin seeds. Stir for a few seconds. Add chopped onions and stir fry till transparent (about 5 minutes). Add chops with marinade, salt and sliced onion. Fry till chops are browned (about 10 minutes), stirring occasionally. Add chilli, coriander and cumin powders. Mix. Add water. Stir. |
| 3. | Reduce heat to very low. Cover. Pour ¼ cup water on lid. Simmer till chops are tender (about 45 minutes), stirring at 15 minute intervals. Each time you stir, replace lid and add ¼ cup water to water already on lid. Serve hot with rice or paratha. |
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