Grind together ½ teaspoon ground black pepper, 1 teaspoon fennel seeds2 cloves fresh garlic, 1 inch fresh ginger, 2 star anise, 1 inch cinnamon stick, 1 teaspoon turmeric, 1 teaspoon cumin seeds, 1 teaspoon red chilli flakes, 1 teaspoon fenugreek seeds, 1 teaspoon salt , 1 tablespoon olive oil and set aside.
In a large mixing bowl, add 2 cups yoghurt and masala paste and stir well. Add 1 kg lamb chops and turn several times till they are coated with the marinade. Cover and refrigerate for at least 2 hours.
Remove from fridge 30 minutes before cooking and allow to come to room temperature. Preheat oven to 180°C/400℉. In a large frying pan, add oil to shallow fry so it coats the base of the pan and fry the chops till they are browned on either side.
Place the chops on an oven tray and bake for 25-30 minutes. Allow to rest for 10 minutes before serving.