Arabian Lamb Chops

Welch Lamb Chops, Arabian style



Salt and pepper


Olive Oil

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


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