1. Grind the chilies, ginger, garlic and turmeric to a smooth paste, rub over the lamb chops and marinate for 2-3 hours.

2. Heat the ghee and fry the chops until browned. Drain and set aside.

3. Fry the potatoes until golden brown.

4. Return the chops to the pan and continue to fry for a few more minutes and transfer to a pre-heated oven.

5. Fry onion in pan until crisp and sprinkle over the chops.