Start off by adding the lamb chops, peppercorns, 1 tsp ginger garlic paste and some salt to a pressure cooker with 1/2 cup water. Cook under pressure for 6 minutes. Release the steam, discard the liquid and set aside.

In a large pan heat the oil, then add the tomatoes and the 1 Tblspn ginger garlic paste. Sauté on a medium low flame for a couple minutes, then add the salt, turmeric, chili powder, chili flakes and coriander powder. Mix the yogurt till smooth and add that in as well, mixing until everything is combined. Then add the lamb chops, the whole green chillies and 1 cup water. Bring to a simmer, then cover and cook over a low flame until the lamb chops are tender and the most of the liquid from the masala has evaporated, about 15 -20 minutes. Make sure to flip the lamb chops halfway through cooking, and mix the masala occasionally so it cooks evenly. If the lamb chops still aren’t tender enough but the masala is almost dry, add a splash of water as needed.

Serve with a sprinkle of fresh coriander leaves and some fresh naan.