These delicious Indian spiced lamb chops are ideal for weekend indulgence! Introduce these lamb chops in your next party and you will rock!
Did anyone miss me here? I would be happy if you did! 🙂 Yeah, I was away for a while and for good reason which I will share with you a moment later. First let me tell you what I have in store for you today. I would like to share the fantastic recipe of Indian spiced lamb chops which you will love for sure. These meaty lamb chops use a typical Indian marinade with lot of tomatoes, onions and fresh coriander leaves. Lamb chops are great to serve as an appetizer or a side and mostly loved by everyone.
The aromatic Indian spices work wonderfully with the meat and imparts immense flavor to your lamb chops. If you have not tried cooking lamb chop before and is a new cut of meat for you, I recommend you to start trying it. Serving lamb chop on your dinner table is an easy way to make home food look like restaurant quality and at the same time they are very pleasing to taste buds. I am sure you and your family will love it as much as we did! But, before going to the spicy lamb chop recipe, let me tell you what I was busy with!
This time of the year, that is, during mid-October to mid-November, we celebrate one of the biggest Indian festivals of the year which is ‘Durga Puja’. During this occasion, we devote 5 days to worship goddess ‘Durga’ who epitomizes power. According to Hindu mythology, the goddess of power ‘Devi Durga’ defeated the demon named ‘Mahishasura’ which symbolizes the victory of Good over Evil. This festival is celebrated at a very large scale in my childhood city of ‘Kolkata’.
Though in Bangalore, the celebration is at much smaller scale, still I enjoyed my time and prepared some exciting dishes during the holidays. All in all, a time well spent with family and friends which helped me rejuvenate my senses before restarting the regular schedule. And that’s the very reason behind my absence for a while. And now I am back and here is my recipe of Indian spiced lamb chop which everyone loved in my family. Do give this spicy lamb chop a try and let me know how it turned out!
- Lamb chops – 500 gm
- Vegetable oil – 4 tbsp
- Ginger – 1 inch piece
- Garlic – 10 cloves
- Green chilies – 2
- Cumin seeds – ½ tsp
- Coriander seeds – 1 tsp
- Cassia stick – 1 inch
- Turmeric powder – ½ tsp
- Hot red chili powder – ½ tsp
- Malt vinegar – 2 tsp
- Salt – ½ tsp
- Other ingredients
- Cumin seeds – 1/ tsp
- Onion – 2, medium, julienned
- Tomato – 2, sliced into long strips
- Green chilies – 2, slit
- Fresh coriander leaves – 1 cup, chopped
- Juice of 1 lime
- To prepare the marinade for the lamb chops, dry roast the ginger, garlic cloves, green chilies and whole spices like cumin seeds, coriander seeds and cassia stick in a hot pan until they release their aroma.
- Transfer them to a grinder and add the turmeric powder, chili powder, salt and vinegar. Grind them to a fine paste.
- Transfer the lamb chops and the marinade paste into a bowl. Rub the paste well into the lamb chops with your hands. Cover and leave the marinade in the refrigerator for 30 minutes or more.
- Ideally you should bring the chops to room temperature before cooking them but sometimes I could not afford this time! If you can, then please do take them out from the refrigerator and bring them to room temperature.
- Heat a large skillet/frying pan. Add oil and coat the pan well by swirling. When hot, add the lamb chops in batches without crowding the pan too much and sear them on both sides on medium to high heat. Sauté until richly browned on both sides.
- Return all the seared lamb chops to the pan and fry on medium heat for a few minutes. Add a little water and deglaze the pan, which means you basically need to pull out all the deposits at the bottom of the pan which has immense flavor in it.
- Cook until all the water evaporates and the oil begins to separate.
- Now add the cumin seeds and julienned onions and sauté on medium heat till they are lightly browned.
- Add the sliced tomatoes and green chilies. Turn up the heat and fry everything together for a couple of minutes, stirring vigorously to combine well.
- Once the tomatoes have softened a little, add a cup of water and deglaze the pan again. Bring to a gentle boil, turn the heat down and simmer for 8 to 10 minutes or till the tomatoes turn mushy, the gravy is thick and the lamb chops are tender, succulent and thoroughly cooked.
- Squeeze in the lime juice and sprinkle the fresh coriander leaves. Serve the spicy lamb chops warm with roti or paranthas with cucumber and onion salad.