1. Take out lamb chops and cut them into fours lengthwise, so you can make two of them. You should use a butcher’s knife or some other sharp cutting tool to do this because it will not tear meat very well. Then take one of the chops out and cut it into two pieces. Remove both pieces from your chopping board. Place the centerpiece on the center of the board and fold it around the edges. The point of the top of each cut should touch the center of its corresponding cut. Hold with a flat hand. Continue this process until all the meat is removed from both sides. It should be hard to remove bone from the cut, but removing bone requires less effort than removing flesh, which is also why I did not use the “bone chopper”
2. Use a large bowl and cover with another bowl. In the first bowl, combine the cream cheese with the herbs, and then place in the second bowl. With an end of your finger, press down against the side of the bowl. Move the bowl away slightly from the stove and slowly pour in half of one-half cup (100-150 grams) butter at a time through a large sieve. Cover with this butter mixture and set aside.
Put the chilies into the bowl and stir until they are finely ground and the color turns red. Transfer the mixture into the remaining bowls. Season and bring back to the stove for cooking. When the butter looks transparent, the vegetables have been cooked. Cut the chilies into thin strips and lay the strips on the surface of the pan. Lay the chopsticks on their tops and sprinkle them with garlic powder. Sprinkle them gently with garlic powder. If there are more cloves or cumin seeds than you use, put those whole spices into the mixture along with the chopped onions. Spoon the contents from that bowl into the pan. You should see the juices of the chopped peppers rising up from the bottom.
Taste what has been prepared and if there is a little salt or honey in the blend, keep the salt or honey as needed. Stir them and add a splash of water or fresh milk. Bring back to the stove to heat, stirring occasionally to ensure they do not dry out. Let stand and taste how it tastes. There are probably more onions in the chile stew than you can imagine. They may be tender and mildly sweet, like onions at times, but even onions are often milder.
If you think any of the flavors that you love might come out of these veg, it would be wise to leave a small head on top of the onion. In general, the flavor profile should be lighter. It is important to note that the aroma will depend on where in the world you live. Maybe you are in Italy, Canada, China, Africa, or Asia. Whatever the case may be, it is worth noting that onions were used to create a chicken soup, a soup that was actually created by Chinese people, who thought onions were the most flavorful part of the chicken.
3. Add one teaspoon of Italian parsley powder and a generous amount of cinnamon. Combine the two ingredients and mix them until the scent of baking spices permeates the air. Keep the dish warm. Measure out a quarter of an inch of coconut oil (30 to 60 grams) in a small saucepan and add them to the ingredients. Set aside the liquid (you can use either almond, palay, date palm, corn, or pumpkin) and let boil. Once it is boiled, cut two tablespoons of coconut oil into three pieces and arrange them on top of the chilies with the seasonings. Drizzle enough olive oil on top, pour in a half-cup (60 to 90 grams) of fresh coriander juice, and keep the lid covered. Give it one hour before serving.
4. In a small kitchen dish, combine two tablespoons of chili powder and one teaspoon of fennel seeds and stir until fragrant. Spoon the mixture on top of the lamb chops. Garnish with a handful of freshly grated coriander and serve hot, with sour cream, some sour cream croutons, olives, and/or pickled shallots. Serve on a bed of lettuce.
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