Lamb Chops
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
For Marination:
  • 2lb Lamb (Around 1kg)
  • 11/2 Tablespoon Ginger Paste
  • 11/2 Tablespoon Garlic Paste
  • 6-7 Dry Whole Red Chili
  • 4 Tablespoons Yogurt/Curd
  • 1 Teaspoon Cumin Power
  • 1 Teaspoon Coriander Powder[the_ad id="2092"]
  • Red Chili Power (As needed)
  • 2 Teaspoons Chaat Masala Powder (Optional)
  • 2 Teaspoons Coriander/Cilantro Leaf Paste
  • 3-4 Tablespoon Red Wine Vinegar
  • Salt (As per taste)
For the Lamb Chops:
  • 8-10 Tablespoons Onion Paste
  • 7-8 Tablespoons Vegetable Oil
  • 6-9 Whole Black Pepper
  • 2-3 Pieces Cinnamon Sticks
  • 3-4 Pieces Cardamom
  • 3-4 Pieces Cloves
  • 7-9 Tablespoons Tomato Puree
  • 1 Teaspoon Garam Masala Powder (Cinnamon, Cardamom, Cloves)
  • 2 Teaspoons Chaat Masala Powder (Optional)
  • Salt (As per taste)
Instructions
  1. Soak the dry whole red chili for few hours and then make a paste.
  2. Wash the Coriander/Cilantro leaves and then make a paste using the blender.
  3. Take a bowl, add Yogurt, Ginger & Garlic Paste, Red Chili Paste, Coriander/Cilantro leaf Paste,Cumin & Coriander Power,Red Chili Power,Chaat Masala Powder (Options), Red Wine Vinegar,Salt and mix everything together.[the_ad id="2092"]
  4. Now add the Lambs one by one to this mix and marinate for at least 4 Hours. Cover the bowl and keep it in refrigerator.
  5. Once the marination is over, take a large skillet in low-medium flame and add the oil. Once the oil is hot add Whole Black Pepper,Cinnamon,Cardamom and Cloves.
  6. When the aroma starts coming add the Onion Paste and stir for 2-3 mins.
  7. Add the marinated Lambs (Keep extra marination liquid aside) to the skillet and cook for 5-6 mins.
  8. The Lamb has to be cooked very slowly for a long duration without any water. So you need to make sure the Lamb does not get burned.
  9. Reduce the flame to simmer and cover the skillet with a lid. Let the Lamb cook for another 30-45 mins in simmer.In between in every 5 mins turn the Lamb pieces so that both side will get cooked.
  10. After 30-45 mins when the masala will start getting dry, add the extra marinated liquid in small amount in every 5 mins and cook the Lamb again for 30-45 mins.
  11. Now add the Tomato Puree and mix well.[the_ad id="2092"]
  12. Increase the heat to low and cook for another 15 mins with the lid on the skillet. Check and turn the Lamb Pieces in every 3-5 mins.
  13. By now all the water from marination liquid, Onion paste & Tomato Puree must have been evaporated and the masala should have made a coating on the Lamb.
  14. Add 1 Teaspoon Garam Masala Powder, Chaat Masala Power and mix them well.
  15. Cook for another 5-10 mins and your Lamb Chops should be ready.
  16. Serve the Lamb Chops hot with Naan.
Notes
You can marinate the Lamb overnight, however I had marinated only for 4 Hours.
Sometimes the Lamb takes more time to be cooked, in case the Lamb is not cooked for you properly, then keep it in simmer/low flame for more duration.
It is not advisable to add any water however in case your Lamb is getting burned, sprinkle little bit of water.
Use a good non-stick skillet to make this recipe.
The Lamb Chops needs lots of patience, you can't make it quickly.
Nutrition Information
Serving size: 4
Recipe by Fun Love and Cooking at https://www.funloveandcooking.com/lamb-chops-mutton-chops-recipe/