- 1 tablespoon olive oil
- 1/8 teaspoon brown mustard seeds
- 1/4 teaspoon whole black peppercorns
- 1 pinch whole fenugreek seeds
- 1 1/4 pounds lamb shoulder chops
- 1 (3 ounce) package curry sauce (such as Sukhi's®)
- 2 leaves basil, torn
- Heat a large skillet over medium-high heat. Pour olive oil into hot pan and heat until shimmering. Cook mustard seeds in hot oil until they begin to pop, about 1 minute; immediately add peppercorns and fenugreek seeds.
- Gently lay the lamb chops in a single layer into the skillet; add curry sauce and basil and stir. Bring the sauce to a boil, place a tight-fitting lid on the skillet, reduce heat to low, and cook until the lamb is tender, 60 to 70 minutes.
- Remove lid from skillet. Continue to cook and stir until most of the liquid has been reduced and the meat has a brownish look on all sides, 10 to 15 minutes more.