Instructions: Puree the onion, ginger and garlic in a blender or food processor. Add a little water if necessary.

Put the puree in a mixing bowl and add the cloves, cardamom, cinnamon and peppercorn. Mix well.

Put the lamb chops in a large mixing bowl and add the above marinade. Mix thoroughly, cover the bowl with cling film and leave to marinate for 3-4 hours or overnight in the fridge. Bring to room temperature before cooking.

Heat the oil over a medium to high heat and fry the onions until they are browned. Remove them with a slotted spoon, squeezing out as much excess oil as possible, by pressing them to the side of the pan with the spoon.

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