A variety of recipes from different cuisines can be experimented with lamb chops, all of which are equally delicious and simple. You’ll find a list of them on Cukzy as well – BBQ Mutton Chops, Masala Lamb Chops, Cheese Mutton Chops, Greek Roasted Lamb Chops and so on. This recipe is the south Indian style of preparing mutton chops. Its slightly spicy with a creamy, thick gravy that pairs perfectly with naans, rotis, or chapathis.
Marinate: For the Paste:
500 grams lamb chops 1 tbsp peppercorns
1 tbsp ginger garlic paste 6 cloves
1/2 cup yogurt 3 cardamoms
1 tbsp chilli powder 2 inch cinnamon stick
1 tbsp coriander powder 1 tbsp chopped onion
1/2 tsp turmeric powder 2 tbsp grated coconut
1/2 tsp pepper powder 1 tsp oil
Salt to taste
Lamb Chops Gravy:
1 tbsp ginger-garlic paste
2 onions, finely chopped
5 green chillies, finely chopped
1 tbsp tamarind paste/concentrate/juice
1/2 tsp garam masala
1/4 cup oil
Marinate the lamb chops for an hour or as long as you can.
Saute the masala paste ingredients in ghee/oil till the onions are soft. Cool and grind to fine paste.
In a broad pan, heat the oil and fry the marinated chops for about 5 minutes each side or till they get a golden brown color.
Add rest of the marinade, two glasses of water, turn the heat to low, cover and allow the chops to cook thoroughly. I don’t prefer to cook in a pressure cooker since the meat absorbs all the flavors in slow cooking, which takes a minimum of 45 minutes. If you’re cooking in a pressure cooker, add a glass of water and cook for up to 2 whistles.
In a separate vessel, heat 2 tbsp oil and add the chopped onion, ginger-garlic paste, and chillies. Fry till the onions turn light brown. Add the masala paste and saute for about 10 minutes.
Add the cooked lamb chops with the curry and mix. Add salt, tamarind juice, and garam masala powder. Stir well. Cover and simmer for about 20 minutes.