Kashmiri Lamb Chops Curry Indian Lamb Chops Recipes

Steps:

• Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.
• Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
• Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
• Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
• Mix in yogurt, saffron, and blanched almonds until well combined.
• Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
• Garnish the curry with chopped cilantro before serving.

Steps:

• Trim chops of all visible fat.
• In a saucepan, bring enough water to cover chops to a boil; add lamb chops, return to a boil, and cook 2 or 3 minutes.
• Drain chops, rinse, and drain again; place chops in a non-stick saucepan, add remaining ingredients except garam masala and herbs, stir occasionally until milk begins to bubble.
• Reduce heat to low, cover, and cook 30 minutes, turning chops occasionally.
• Remove chops, strain liquid back into saucepan, and return chops; cook, uncovered, until liquid has evaporated and chops are browned, about 7 or 8 minutes.
• Sprinkle with garam masala, mint, and cilantro; serve with mixed salad greens.

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).