An incredibly flavourful way of preparing tender and delicious chops. I like serving these with vegetable rice and spicy yoghurt dip.
Clean the chops and put them in a pot or pressure cooker, add about half a cup of water (adjust this according to the size of chops, if they take longer to cook add more) plus the ginger and garlic pastes, salt, pepper and turmeric powder. Boil until tender but not falling apart. Then allow the chops to cool completely. If any liquid remains, store it for later.
While the meat is boiling, take a frying pan and add the coriander seeds, cumin seeds, whole black pepper and dried red chillies if you are using them. Dry roast these on low heat until fragrant then put them in a saucer. In the same pan, add a small drizzle of oil and then fry the chopped onions. Then add the chopped garlic cloves and grated ginger plus a pinch of salt. If you want you can also add 1 chopped green chilli. Once everything is softened and fragrant, add in the garam masala and the dry roasted spices from earlier and mix. Then put this entire mixture into your blender with a little water and blend until smooth.
Drizzle a touch of oil in the pan again and then pour in the blended mixture and cook while stirring constantly until it is thick, this will take about 8-10 minutes on low heat. You can keep addding some of the leftover soup from the boiled chops every now and then to prevent this masala from sticking. Now put the boiled chops in the masala and keep stirring them gently to coat the mixture on them. Finally squeeze a bit of lemon juice and sprinkle some chopped coriander. Serve with accompaniments of your choice.