My version of Lamb Chop recipe, cooked with spices, have a bursting and wonderful flavor & taste. This recipe ends up with juicy chunks of Lamb Chops having distinctive rich flavor, and fancy enough for a dinner party.  Detailed recipe is available in description section of this video.

Recipe:

Ingredients:

  • Lamb Chops – 1 kg.
  • Onions – 5 small size. Finely chopped.
  • Tomato – 2 small size. Finely chopped.
  • Curd (Dahi) – One cup.  Whisked.
  • Ghee (Clarified Butter) – 4 tbs.
  • Lassun (Garlic) – 20 cloves.
  • Fresh Turmeric (Haldi) – One and Half inch.  If you do not have fresh haldi, you can use Half tsp of Haldi powder.
  • Adrak (Ginger) – One inch.
  • Adrak (Ginger) Julien – 12 to 15 julien.
  • Jeera (Cumin seeds) – One tsp.
  • Dhaniya (Coriander seeds) – 2 tsp.
  • Hari Mirchi (Green Chili) – 2 small size.
  • Tej Patta (Bay Leaves) – 2 medium size.
  • Lawang (Cloves) – 10 pieces.
  • Kali Miri (Black Pepper) – One tsp.
  • Choti Elaichi (Green Cardamom) – 6 pieces.
  • Badi Elaichi (Black Cardamom) – One piece.
  • Dal Chini (Cinnamon Stick) – One inch.
  • Chakri Phool (Star Anise) – One piece.
  • Kashmiri Lal Mirchi (Red Chili) powder – 2 tsp.
  • Soaf (Fennel seed) powder – One tsp.
  • Hing (Asafoetida) powder – Half tsp.
  • Salt to taste.
  • Nimboo (Lime) juice – 2 tbs.
  • Dhaniya (Coriander) Leaves – One and half cup.  Separate stem and leaves.
  • Pudhina (Mint) Leaves – Half cup.  Separate stem and leaves.
  • Fresh Cream – Half cup.

Method:

  • Take a flat pan and heat it up.  Add dhaniya seeds, jeera, tej patta, kali miri, lawang, choti elaichi, badi elaichi, chakri phool to the pan and keep stirring it.  Dry roast these spices on medium flame until it starts to give nice aroma.  Then turn off the flame and allow it to cool.
  • Take a Mortar & Pestle and add the above roasted spices in to it.  Crush them into fine or coarse powder.  Remove it in a bowl and keep it aside.
  • In the same Mortar & Pestle, add fresh dhaniya stem, fresh Pudhina stem, hari Mirchi, adrak big pieces (Not Julien), 3/4th quantity of lassun, fresh haldi, and crush these ingredients in to coarse or fine paste.  Remove it in a bowl and keep it aside.
  • Finely chop the remaining Lassun and keep it aside.
  • Take a large mixing bowl and add Lamb Chops to it.
  • For marination, add one tbs of crushed adrak/lassun/Mirchi/haldi paste, one tsp of freshly roasted and crushed powdered spice, one tsp of Kashmiri Red chili powder, Nimboo juice, one tsp of salt to the Lamb Chop bowl.  Mix them well.  Using your fingers/palm rub the marinade on the Lamb Chops properly so that it coats on it.  Marinate the Lamb Chops for at least two hours in the fridge.
  • After 2 to 3 hours, remove the marinated Lamb Chops from fridge.
  • Take a Grill Pan.  Add 2 to 3 tbs of oil and heat it up.
  • Add marinated Lamb Chop pieces to the hot Grill Pan and grill them from both sides on high flame until it becomes charred.  Do not cook the Lamb Chop completely.
  • Do this for all the marinated Lamb Chops and keep it aside.
  • Take a large Kadai and add Ghee to it. Heat it up.
  • Add finely chopped lassun and hing powder in to hot ghee and sauté it for few seconds.
  • Add finely chopped onion and mix it well.  Fry the onions until it become brown.
  • When the onions become translucent, add remaining adrak/lassun/Mirchi/haldi paste in to the kadai and fry it on high flame until onions become brown.  Add little water to prevent it from burning and to deglaze the kadai.
  • Add finely chopped tomatoes in to the kadai and fry it on high flame until it has cooked properly.
  • Add half of the remaining kashmiri red chili powder and half of the remaining crushed powdered spice in to the kadai and fry it for couple of minutes.
  • Add whisked dahi in to the kadai and mix it properly.  Fry/Cook the dahi on high flame until it has reduced and dried up.
  • Add grilled Lamb Chops in to the kadai and mix it well.  Cook the Lamb Chops for        minutes.  Keep stirring it.  If required add little water to prevent it from burning and to deglaze the kadai.
  • Add remaining kashmiri red chili powder and salt to taste in a bowl with little water and mix it well.  Add this to the Kadai and mix it properly.  This helps to coat the chili powder on Lamb Chops and prevents it from burning.  Continuously keep stirring.
  • Add all the fresh chopped Pudhina leaves, half of the chopped Coriander leaves and half the quantity of ginger julien in to the kadai and mix it well. 
  • Add half a cup of water in to the kadai and mix it well.  Cook the Lamb Chops on high flame for almost 10 minutes.  Keep stirring it continuously.
  • Add 2 cups of water in to the kadai and mix it well.  Cover the kadai with a lid and reduce the flame to low flame.  Allow to cook the Lamb Chops completely.  This may take 15 to 20 minutes.
  • Add remaining freshly roasted and crushed powdered spice and Soaf powder in to the kadai.  Mix it well.
  • Add half a cup of fresh cream in to the kadai and mix it well.  Cook this for about 2 to 3 minutes on medium flame.  Then turn off the flame.  Cover it with a lid and leave it for at least 2 to 4 minutes.
  • Lamb Chops are ready to be served.
  • Serve hot Lamb Chops on a plate; garnish it with ginger julien, fresh dhaniya leaves and fresh pudhina leaves. 
  • Lamb Chops is served with roti, chappati, naan or paratha.
  • Happy Eating.