| 1 | Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. |
| 2 | Put the chops, tomatoes, onions, cayenne pepper, yoghurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan. |
| 3 | Stir and bring to the boil. |
| 4 | Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked. |
| 5 | Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. |
| 6 | Add the garam masala and lemon juice and stir. |
| 7 | Sprinkle fresh coriander over the top and serve. |
| 8 | Tips in the punjab, tomatoes are grated to make a puree - don"t be tempted to use ready-prepared tomato puree instead of fresh. |
| 9 | The spice combinations in garam masala vary in different parts of india. |
| 10 | In the punjab this one which you can try making yourself is common: 5 tbsps coriander seeds, 3 tbsps cumin seeds, 2 ?tbsps black peppercorns, 2 ?black cardamom seeds, 2 in cinnamon stick, 4-5 cloves, 1/6 nutmeg. |
| 11 | Put the coriander and the cumin into a cast-iron frying-pan over a medium heat. |
| 12 | Stir until lightly roasted. |
| 13 | Allow to cool. |
| 14 | Grind with the remaining ingredients in a clean coffee grinder and store in a tightly lidded jar. |
| 15 | Madhur jaffrey"s flavours of india - punjab this rich flavoursome dish originates in the fertile punjab, a state now divided between india and pakistan. |
| 16 | There is nothing more important to a punjabi man"s diet than bread, and meals are accompanied by flat round cornbread rotis or rich, flaky pan-fried paratha layered with ghee (clarified butter). |
| 17 | Rice is reserved for special occasions or for rice pudding, for the only food that makes a punjabi feel he has eaten a proper meal is his bread! you of course, can serve this dish with plain boiled rice |
