Grind to a smooth paste the ginger, chilies, turmeric and garlic.
Mix well with the lemon juice and salt.
Pound the chops gently to shape with soften them.
Marinate them in the paste for a few hours.
Heat about 8 tbsp fat in a deep skillet and sauté the chops until thoroughly brown.
Drain and set aside.
Parboil the potatoes and slice them in rounds.
Fry them to a light golden brown in the same fat in which the chops were fried.
Add the chops and continue to fry for a few minutes.
Keep warm in a low oven.
Before serving, fry sliced onions to a crisp golden color in the same fat and sprinkle over the chops.
Serve hot.
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