Welch Lamb Chops, Arabian style
Salt and pepper
2 teaspoons of fresh ginger
Combine first all 5 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with pepper; place on plate. Cover and refrigerate at least 30 minutes and up to 3 hours.
Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add your chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Garnish platter with the eggplant stew mix, if desired. See below for recipe.
Eggplant and Onion Stew
1 eggplant (medium, unpeeled and diced)
1 large red onion (small, diced)
1 teaspoon cumin powder
1 pinch cayenne pepper
Salt and pepper to the taste
1/2 cup of water
Dice the unpeeled eggplant and onions into small pieces. Set aside. In a large saucepan or skillet, heat 1 1/2 tablespoon olive oil over medium heat. Add eggplant and onions, follow by the rest the ingredients. Stir fried for 5-7 minutes until eggplant and onions are brown then add water and stir well and bring to a boil. Reduce heat to simmer. Cover and cook for 20 – 25 minutes or until the eggplant are tender.
Photos: Kisshy Kuefer ©kisshyskitchen