Indian Spiced Lamb Chops | Spicy Lamb Chops Recipe
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Lamb chops – 500 gm
  • Vegetable oil – 4 tbsp
  • Marinade
  • 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
  1. 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.
  2. Transfer them to a grinder and add the turmeric powder, chili powder, salt and vinegar. Grind them to a fine paste.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cook until all the water evaporates and the oil begins to separate.
  8. Now add the cumin seeds and julienned onions and sauté on medium heat till they are lightly browned.
  9. 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.
  10. 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.
  11. 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.
Recipe by Flavor Quotient at