Combine coriander, cumin, garam masala, turmeric, garlic, ginger, chilli powder, chopped chilli, and salt in a bowl.
Rub the spice mixture into the lamb chops and marinate for 30 minutes.
Preheat the oven to 180°C.
Wash the rice several times until the water runs clear.
Heat oil and ghee in a lidded pan, then fry cumin seeds, mustard seeds, and curry leaves.
Add chopped onion and fry until golden brown.
Stir in the spices and garlic and cook for one minute.
Add peas, rice, 100ml water, and salt.
Cover and cook the rice for 15 minutes.
Sear the lamb in a frying pan for a few minutes.
Roast the lamb in the oven for 10 minutes.
Blend coriander, mint, garlic, lemon juice, chilli, sugar, and oil in a food processor.
Serve the lamb chops with the herb mixture and fried rice.