Ingredients :
3 in piece of fresh ginger peeled and
coarsely chopped
3 tbsps peeled and coarsely chopped
garlic 6-8 lamb chops from the ribs,
remove all extra fat
8 grated or finely chopped tomatoes
2 medium sized onions very finely chopped
12 tbsp yoghurt beaten
1 1/2 tsps salt
1 tsp ground roasted jeera (cumin) seeds
2 tsps Punjabi garam masala
3 tsps lemon juice
2-3 tbsps chopped fresh green corriander

Method:
Put the ginger and garlic into the blender with 2-3 tbsp of water and blend to a paste. Put the chops, tomatoes, onions, yoghurt, salt and ginger-garlic paste into a large wok or heavy bottomed saucepan.

Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 mins or until the chops are almost cooked. Add the jeera and simmer for 15 mins or until the meat is tender and the sauce thick.

Add the garam masala and lemon juice and stir. Sprinkle fresh corriander over the top and serve.

TIPS :
In the Punjab, tomatoes are grated to make a puree. Don't be tempted to use ready-prepared tomato puree instead of fresh. The spice combinations in garam masala vary in different parts of India. In the Punjab this one which you can try

making yourself is common:
5 tbsps whole dhaniya , 3 tbsps jeera , 2 1/2 tbsps kali mirch, 2 1/2 black elaichi , 2 dalchini , 4 -5 long , 1/6 jaiphal.

Put the coriander and the cumin into a cast iron frying-pan over a medium heat.Stir until lightly roasted. Allow to cool. Grind with the remaining ingredients in a clean grinder and store in a tightly lidded jar