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Lamb Chops Curry
For a lamb lover, two things are difficult to ignore, one is Lamb Biryani, and second is Lamb Chops. With no exception, Kapil (my partner) loves both, and then he decided to try out Lamb Chops curry, a spicy curry infused with traditional Indian spices along with Lamb Chops. This recipe is semi dry and can be used along with Indian flat bread or with rice, and no surprise that it tastes equally awesome.
In UK, getting fresh mutton (Goat Meat) is not that an easy possibility, hence lamb is used, but feel free to use this same recipe for mutton chops. Based on what Kapil tells me there is also a thing one needs to keep in mind when getting right lamb piece, he always prefers spring lamb, which is normally tender, giving additional taste and cooks relatively quicker too.
I have scribbled below the step by step recipe of this lamb curry, which can be a perfect main dish on your weekend cooking or when you have invited guests at home for that special occasion and just looking for an easy way to impress them with your culinary skills 🙂
Clean the chops and add items listed for marination (Lemon Juice, Ginger garlic paste, Turmeric powder) and salt, mix it thoroughly and keep it aside to marinate for at least 4 hours (I try to leave it over night for best results).
Take the pan and add oil, and once oil is hot, add cumin seeds, then chopped onion. Fry Onion till it is little brown, and add Cardamom and Bayleaves.
Subsequently add tomatoes. You can use Canned tomatoes if you wish.
Add meat masala, garam masala, fennel seeds powder and add those marinated lamb chops, mix it thoroughly.
Add yogurt and mix it well. Let it cook for 30 mins on medium low heat, and put the lid on the pan. Keep checking the pan every 7-8 mins so that to ensure curry is not getting stuck to the bottom of pan, and give a gentle churn to the curry. Towards the end, add Kashmiri chilli powder.
When almost done (check a piece to see meat is cooked and soft), add chopped green chillies on top, and its ready to be served 🙂
Look out for spring lamb pieces.
Must marinate for at least 4 hours for good result.