These are the classic slow-cooked lamb chops.
The local butcher had given me exactly what I wanted so I took the opportunity to make what I had been craving for the past few weeks.
This is what I did.
Squeeze a large lemon in a large pan. Add salt to taste, a generous dollop of freshly-chopped garlic and ginger and a teaspoon of red chilli flakes.
Also throw in a tablespoon of dried mint and coriander leaves and a pinch of red food colouring along with a tablespoon of olive oil. Keep aside for around two hours.
Later, take a non-stick pan and, on slow heat, fry the chops, turning every few minutes until they are cooked. This process will take around 15 to 20 minutes.
Serve with freshly chopped raw onion and mint/coriander leaves and bread.
And, by the way, it tastes as good as it looks.