This is a quick recipe. Cooking lamb chops for too long makes the taste gamey so time is of the essence when it comes to this dish. No water is needed as the meat releases moisture and is cooked in it @sarchakra
PREP TIME: 5 mins plus marination
COOK TIME:6-8 mins
- Lamb chops 1.34 lbs (about 9)
- Oil 2 tbsp
- Ginger paste 1 tsp
- Garlic paste 2 tsp
- Turmeric 2 tsp
- Salt to taste
- Yogurt 2 tbsp
- Black pepper powder 1 tsp
- Kashmiri chili powder 2 tsp
- Red chili powder 1 tsp
- Coriander powder 2 tsp
- Coriander leaf 3 tbsp, chopped
- Cumin powder 2 tsp
- Fennel seeds 1 tsp
- Cloves 2-3
- Green cardamom 2
- Lemon juice 1 tbsp plus for serving
- Lemon 1, cut in half for garnish
- Ghee 1 tbsp
- Coriander, a few torn for garnish
- Cut lamb chops. Discard extra fat if any. Using a meat mallet, press each lamb chops flat.
- In a mortar and pestle crush fennel seeds, cloves and green cardamom.
- In a bowl combine together crushed spices, ginger paste, garlic paste, salt, turmeric, red chili powder, Kashmiri chili powder, cumin powder, coriander powder, chopped coriander leaf, black pepper powder, yogurt and lemon juice. Mix.
- Rub masala paste on lamb chops. Marinate for 20 mins.
- Heat oil in a cast iron pan. Pan fry the chops on high heat for five minutes till slightly charred. Lower the heat, cover and cook for 5-7 minutes till done. Do not overcook.
- I like to brush some ghee or butter with a squeeze of some fresh lemon juice before serving.
Using the meat mallet to flatten the lamb chops is an essential step. It really helps in tenderizing the meat and in cooking it really quickly.
Do not crowd the pan when frying on high heat. Fry about 4-5 lamb chops at a time.
If you try a recipe, please use the hashtag #sarchakra on INSTAGRAM for a chance to be featured!