Andhra chintakaya chaap

Put the chops into a large bowl with the ginger paste. Coat the lamb in the paste, then cover and marinate.

Heat the oil or ghee in a large saucepan over a medium heat. Add the onions and fry gently for 30-35 minutes until light brown. Stir well, scraping up anything that sticks to the bottom of the pan.

Add the chops, fry for 2-3 minutes, then add the mustard and chilli blend, mix and fry for 5 minutes. Add 50ml water, season to taste and cook for 15 minutes with the lid on over a low heat.

Add the tamarind paste and 100ml cold water and cook for 10 minutes more, until the lamb is cooked through and there is a light sauce. Garnish with the coriander, then serve with chapattis or parathas, if liked.