INDIAN LAMB CHOPS RECIPE BY TASTY
Here's what you need: mutton chops, onion, tomato, plain yogurt, red chili powder, coriander powder, ginger garlic paste, garam masala, salt, sprig curry leaves, dry red chilies, sesame oil, water
Provided by Kirupa Gopalakrishna
Yield 2 servings
Number Of Ingredients 13
Steps:
- Mix together the spices, ginger, garlic paste, and water in a bowl.
- Trim the lamb chops and marinate in the spice mixture for 30 minutes.
- In a pressure cooker, saute the onions and tomatoes. Then add the marinated lamb chops and cook slowly on a low flame for 10 whistles until well done and tender.
- Once the lamb is cooked, remove it from the pressure cooker and set aside to cool.
- Reduce the remaining liquid in the cooker to form a thick sauce.
- Just before serving, grill the lamb chops on a hot griddle with sesame oil. Baste generously with the reduced sauce and serve hot.
Nutrition Facts : Calories 198 calories, Carbohydrate 29 grams, Fat 8 grams, Fiber 8 grams, Protein 5 grams, Sugar 14 grams
INDIAN LAMB CHOPS
Try these crispy Indian lamb chops cooked Amritsari-style on the barbecue. Two marinades means it takes more time to prepare, but you'll achieve more flavour
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
- Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
- Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn't directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).
Nutrition Facts : Calories 505 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.96 milligram of sodium
LAMB CHOPS WITH INDIAN SPICES
One of the top-selling dishes at London's Tamarind restaurant, Alfred Prasad creates an Indian-inspired lamb dish, served with fresh mint
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 12
Steps:
- Marinate the chops in the lime juice, vinegar, chilli powder and a pinch of salt while you make the rest of the marinade.
- Heat 100ml of the oil in a small saucepan and add the gram flour, stirring continuously for a minute or two until the flour forms a smooth sandy paste and you begin to smell a nutty aroma. Transfer the paste to a bowl and leave to cool.
- Crush the star anise using a pestle and mortar, then tip into a food processor with the chillies, garlic, papaya and the remaining oil and blend to a smooth paste. Mix both pastes over the marinated meat and refrigerate for a minimum of 4 hours.
- To cook the chops, preheat the oven to fan 180C/conventional 200C/gas 6. Lift the chops out of the marinade and wipe off any excess so the chops are just lightly coated. Heat 1 tbsp oil in a large frying pan and fry the chops in batches for a couple of minutes on each side until browned. Transfer to a roasting tray and roast for 10-20 minutes depending on how pink you like your lamb. Serve the chops with mint sauce and winter salad.
Nutrition Facts : Calories 762 calories, Fat 58 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 57 grams protein, Sodium 0.43 milligram of sodium
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- Using a paring knife, cut a few 1/4-inch-deep slashes in each lamb chop. In a large bowl, whisk the yogurt with the heavy cream, lemon juice, ginger, garlic, malt vinegar, garam masala, cumin, paprika, cayenne, mace, nutmeg and 1 teaspoon of salt. Transfer the lamb chops to the marinade and turn to coat, then cover and refrigerate overnight.
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- In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
- Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
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