Heat the olive oil in a pan over medium heat until it becomes hot.
Sauté the black peppercorns, bay leaves, and green cardamom pods for 1-2 minutes.
Add the ginger paste and garlic paste, and continue sautéing for a few more minutes.
Place the lamb chops into the pan and cook until they change color.
Add the onions and cook for 3-4 minutes until they become soft.
Add the tomatoes, cover the pan, and cook for 4-5 minutes.
Add the salt, Kashmiri chilli powder, turmeric powder, chilli powder, and coriander powder, and cook the spices for 6-8 minutes.
Pour in the water and continue cooking for 30-40 minutes.
Add the garam masala and coriander, and cook for 1-2 minutes until the oil separates. You’ll notice a thin layer of oil on top when the separation occurs.
Serve immediately with freshly made garlic naan.