Actually I want to introduce you to a method called braising. This is done in either dutch oven or coldero on low heat and in oil instead of water. I am familar with this type of method because of my ethnic background being German. We do this to certain meats like oxtails to make sure it is brown on the outside and very tender on the inside.
However this is about the chops now and you will need 1 kg or 1 lb of lamb, goat, beef, or veal chops. Wash this until the water turns clear then set aside a minute. In a coldero or dutch oven add 1 oz of olive or grapeseed oil, the chops, 1 pinch each of sumac, parsley, dill, rosemary, marjoram, basil, oregano, mint, thyme, pink salt is using either 2 pinches of vegtea seasoning or 3 dashes of seasoned salt.
Add a little bit of cracked green pepper by Mccormic, I found this at Cermac foods here in Chicago. If you can’t find it then ask your grocer for it The bottle has its own grinder top too. In mortar and pestle add 1 pinch each of cumin seeds, black peppercorns and 4 allspice berries, 2 cloves, grind coarsely and add to the meat making sure the heat is on low setting, 3 dashes each of balsamic vinegar, maggi or knorr aroma, crush peel wash and chop 2 cloves of garlic which is added also, 1 handful each of nuts of choice which are pistacios, almonds, cashews, or pine nuts.
Stir and cover the pot and let cook for 20 minutes then turn and repeat until the meat is very soft and coming off of the bone. This actually makes the meat juicy and succulent. Add 1 capful of either lemon or lime juice at the end and serve with either rice or bulgur pilaf, couscous which is Moroccan pasta or pita bread.
It is recomended you have tea with this type of a meal.
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