Method
Pound the ginger and garlic into a paste. Coat the chops with the paste, turmeric, salt, yogurt and deggi mirch. Marinate at least 2 to 3 hours, or up to 2 days in the fridge.
Heat the oil or ghee. Fry the sliced onion with the cinnamon stick and curry leaves until fragrant, then brown the meat.
Add the lentils, the half red onion, and enough water to cover everything plus another 1/4 cup. Stir in the garam masala.
Cover and simmer on low until the meat is tender, about 3 hours.
Stir in the chopped cilantro, stems and all, right before serving.
Notes
- Serve with roti or naan and lemon marinated onions.
