Sticky Lamb Chops

Ingredients list for Sticky Lamb Chops

• 500 grams Lamb chops (chaampan)
• ½ cup Tomato ketchup
• 1 tablespoon Lemon juice
• 1 teaspoon Fennel seeds (saunf)
• to taste Salt
• for greasing Olive oil 4 tablespoons +
• 1 tablespoon Garlic chopped
• 1 medium Onion finely chopped
• 1 teaspoon Red chilli powder
• 1 Star anise
• 1 teaspoon Fennel seed (saunf) powder
• 1 teaspoon Soy sauce
• 1 teaspoon brown sugar/jaggery

Method

1. To marinate lamb chops, put the chops into a bowl. Add lemon juice, fennel seeds, salt and 2 tablespoons olive oil and rub in well. Keep them in the refrigerator to marinate for an hour.
2. To prepare sauce, heat remaining olive oil in a non-stick wok. Add garlic and sauté for 30 seconds. Add onion and sauté on high heat till brown. Add tomato ketchup and mix well.
3. Add chilli powder, star anise, fennel powder, reduce heat, mix and cook for a minute. Add soy sauce and mix well. Add brown sugar, mix and cook for 1-2 minutes. Add ¼ cup water, mix and cook on low heat for 2 minutes.
4. Add marinated chops and mix well so that all the chops get well coated with the sauce. Cover and cook on low heat for 10 minutes or till chops are half done.
5. Heat a non-stick grill pan and grease with some olive oil. Place the lamb chops and cook on high heat for about 5 minutes. Reduce heat and cook, turning sides, till grill marks appear on all the sides.
6. Cover the bones of grilled chops with aluminum foil and serve hot.