- 2 tablespoons Ginger Paste
- 1 tablespoon Garlic Paste
- 2 teaspoons coriander seeds, ground
- 1 teaspoon cumin seeds, ground
- 1 teaspoon black cumin seeds, ground
- Seeds from 2 black cardamom pods, ground
- 1 teaspoon cayenne (ground red pepper)
- 1 teaspoon coarse kosher or sea salt
- 1 pound rack of lamb (from ribs), cut into chops
- 2 tablespoons mustard oil or canola oil
- 1 cup half and half
- ½ cup chopped fresh or (thawed) frozen fenugreek leaves; or ¼ cup dried fenugreek leaves, soaked in a bowl of water and skimmed off before use
- ½ teaspoon Kashmiri Garam Masala
- Thoroughly combine the Ginger Paste, Garlic Paste, coriander, both kinds of cumin, cardamom, cayenne, and ½ teaspoon of the salt in a small bowl, stirring to make a moist (and potent) rub. Coat the lamb chops with this rub and refrigerate, covered, for at least 30 minutes or as long as overnight.
- Heat the oil in a large skillet over medium-high heat. Add the lamb chops, rub and all, to the hot oil and sear each side until browned, about 2 minutes per side. Transfer the chops to a serving platter.
- Pour the half-and-half into the skillet and bring to a simmer, scraping the bottom of the pan to release any browned bits of rub. Add the fenugreek leaves, garam masala, and the remaining ½ teaspoon salt. Simmer, uncovered, stirring occasionally, until the sauce thickens, 2 to 4 minutes.
- Pour the sauce over the chops, and serve.