Marinate the chops in chopped ginger, garlic paste, apple cider vinegar, mirchi powder, black pepper, cumin seeds, cumin powder, coriander powder and salt for 4-6 hours or overnight.
Heat the oil and bhunao the goat chops with ginger juliennes 1-2 times and brown them for 5-7 minutes. Add ½ cup water and pressure cook for 30-40 minutes.
Heat oil and roast whole red chillies till they start changing color,(30 sec to 2 minutes). Add yoghurt and garam masala, and cook for 2 minutes. Add to the chops, mix in and simmer for 5-7 minutes. Garnish with green coriander, ginger juliennes and ½ tsp finely chopped mint leaves. Serve with roti, naan or parantha.