Lamb Chops Curry
Lamb Chops Curry
4.99 from 76 votes
Combine lamb curry with lamb chops and you get this delicious lamb chops curry recipe. Succulent, tender pieces of lamb coated in authentic spicy masala gravy. Serve with chapatti or naan bread for a real treat!
Lamb Chops Curry

Meet Lamb Chop Curry: a tantalising blend of succulent lamb and aromatic spices that dance in harmony to create a culinary masterpiece. Picture this—a Friday night, the scent of spices wafting through the air, and a pot of this curry simmering away on the stovetop. Irresistible, right?

This recipe traces its roots to the Indian subcontinent, a part of the world where spices are the cornerstone of culinary traditions.

Though curry dishes are commonplace across various cultures, the lamb chop variant has a special place in the culinary landscape of North India, where meat-centric dishes are abundant. From local eateries to lavish banquets, this dish finds its home in an array of settings, making it versatile and universally loved.

Now, let’s get down to business—how tough is it to make this dish? Spoiler alert: it’s not. What might seem like an elaborate cooking process is actually quite straightforward.

Of course, if you’re new to cooking, there may be a bit of a learning curve, but don’t worry, it’s quite forgiving. In essence, if you can chop veggies and sauté ingredients, you’re more than halfway there.

Variations? Oh, you bet there are. The dish is like a blank canvas waiting for your artistic culinary touches. Want to make it creamier? Add some coconut milk. Looking for a tangy kick? A splash of lemon juice will do the trick. There’s room for creativity, so don’t be shy about making this curry your own.

The spices are truly the soul of this dish, each bringing its unique personality to the table.

From the warmth of garam masala to the heat of chilli powder, the spices elevate the lamb’s natural flavours. But don’t fret if your spice cabinet is looking a bit sparse—this recipe is quite flexible. Whether you have all the spices or just a few, you can still make this dish work.

Ah, the lamb—let’s not forget the star ingredient here. The lamb chops infuse this dish with a richness that’s truly unparalleled. Tender, juicy, and packed with flavour, they absorb the spices like a sponge, creating a melt-in-your-mouth experience that’s second to none.

To wrap up this lavish introduction, Lamb Chop Curry is more than just a meal—it’s a celebration of flavours, a testament to the magic that occurs when diverse ingredients come together in perfect harmony.

Ready to embark on this culinary adventure? Grab your apron, gather your spices, and let’s get cooking!

Now that we’ve set the stage, let’s dive into the ingredients that make this dish the marvel that it is. Stay tuned!

What Ingredients to Use & Why

Before we embark on this culinary escapade, let’s get to know the players in this game—the ingredients. Each one contributes its own little magic to make Lamb Chop Curry the tour de force that it is. So, come closer, and let’s peel back the layers on what makes this dish truly spectacular.

Olive Oil: A rather unconventional choice for traditional Indian recipes, but trust me on this one. Olive oil lends a lighter touch compared to more traditional oils like mustard or coconut.

Plus, its neutral profile means that it won’t interfere with the star-studded lineup of spices. If you prefer a more authentic take, mustard oil or ghee could be your go-to.

Peppercorn: A kick of peppery goodness sets the stage for the flavours that follow. Besides, peppercorns stimulate digestion, ensuring that your system is ready to appreciate the lavishness of the lamb. Don’t have peppercorns? Ground black pepper can fill in.

Bay Leaf: Acting like a seasoned conductor, bay leaves guide the flavours in a harmonious blend without taking centre stage. Their mild yet nuanced aroma complements the rich lamb. Fresh curry leaves could act as a zesty alternative.

Green Cardamoms: The aromatic maestro of this ensemble. Just a few of these tiny pods can add a fragrant undertone, elevating the entire dish. If you find yourself cardamom-less, a pinch of nutmeg can serve as a backup singer.

Ginger Paste and Garlic Paste: This dynamic duo is the backbone of the curry’s flavour. Their pungent and spicy tones add a depth that harmonizes well with the lamb’s richness. Feel free to use fresh ginger and garlic if the pre-made paste isn’t your jam.

Lamb Chops: The pièce de résistance, of course. The lamb not only contributes its meaty richness but also acts like a sponge for all the spices. It’s the reason we’re all here, isn’t it? Beef or chicken could act as alternatives, but let’s be honest, it won’t quite be the same.

Onions: Their sweet, caramel undertone balances out the robust flavours. Besides providing texture, they bring a subtle sweetness that can mellow down the heat from the spices. Shallots could step in if onions aren’t readily available.

Tomatoes: These juicy beauties act as a base, giving your curry body and acidity. The tomatoes break down to meld seamlessly into a flavourful gravy. Want a variation? Pureed tomatoes or even tomato paste can work in a pinch.

Spices: These are the soulful voices in our culinary choir. They bring warmth, heat, and complexity to the mix. While the blend is divine, each spice has its own solo moment in the curry. Missing any? Adjust the quantities of the others to make up for it, and the curry will still sing.

A guide to why each ingredient is invaluable in creating a Lamb Chop Curry that’s nothing short of spectacular. They’re not just items on a shopping list; they’re the characters in a beautiful, spicy story that I can’t wait for you to experience. Shall we proceed to the kitchen?

How to Get the Perfectly Tender Lamb Chops in Your Curry

If you’ve ever bitten into a piece of perfectly cooked lamb chop in a curry and wondered, “How do they do it?”, you’re not alone. Achieving that tender, melt-in-the-mouth texture is no accident.

In the culinary world, the right preparation and cooking techniques can make or break your dish. So, let’s dive right into the secrets behind getting those lamb chops just right for your Lamb Chop Curry.

Firstly, let’s talk about marination. While the Lamb Chop Curry recipe doesn’t explicitly call for marinating the meat, doing so can be a game-changer.

Ingredients like yoghurt or buttermilk can act as tenderizers, breaking down the meat fibres. The spices penetrate more deeply into the meat, infusing it with extra layers of flavour.

Next up is the cooking temperature. Lamb chops are a delicate affair. Cook them too quickly on high heat, and you’ll end up with something akin to rubber.

On the flip side, low and slow cooking allows the fibres in the meat to break down more gently, resulting in a tender, juicy chop. Therefore, controlling your cooking heat is crucial.

Now, about that cooking time. The general rule of thumb? Longer cooking times for more tender meat, especially when you’re making a curry. The Lamb Chop Curry recipe suggests cooking the meat for 30-40 minutes, which gives you just enough time to get those flavours to mingle and those fibres to relax.

Last but certainly not least, is the cooking vessel. Using a heavy-bottomed pan or pot ensures that the heat distributes evenly, avoiding those dreaded hot spots that can cause uneven cooking. Some even swear by using a slow cooker or a pressure cooker for that uniformly tender result.

The Role of Spices in Lamb Chop Curry and How to Make Your Own Spice Mix

Spices are the backbone of any curry, and our Lamb Chop Curry is no exception. But have you ever thought about why each spice is essential? Better yet, have you ever wanted to take things to the next level and blend your spice mix?

When we look at spices like Kashmiri chilli, turmeric, coriander powder, and garam masala, it’s not just about adding heat or colour. These spices offer a complex flavour profile—some lend warmth, others bring in heat, and a few add aromatic undertones.

In the grander scheme of things, each one is like a musician in an orchestra, playing its part to bring a harmonic flavour symphony to your curry.

So, how do you go about making your spice mix? Start with whole spices if possible.

Freshly ground spices are more potent and aromatic. Toast them lightly to release their essential oils before grinding. This applies to spices like peppercorns and cardamoms. However, powdery spices like chilli and turmeric should be added as they are.

If you’re in a creative mood, don’t hesitate to add a personal touch. A bit of star anise could add an intriguing liquorice note, while some fenugreek might introduce a pleasant bitterness. The key is to balance your flavours—spice mixes are all about harmony.

Once you’ve ground your spices, store them in an airtight container to retain their freshness. While you might be tempted to make a large batch, remember that spices lose their potency over time. It’s better to make smaller quantities more often.

So, why settle for store-bought spice mixes when you can make your own? Creating a personalized spice blend doesn’t just make your Lamb Chop Curry more authentic; it allows you to express your culinary creativity.

Plus, it’s an incredible feeling to know that you’ve mastered the elusive art of spice blending. So go ahead, get those mortar and pestles out, and let’s get grinding!

The Alchemy of Tomatoes in Lamb Chop Curry

The humble tomato. It’s far more than just a colourful addition to your Lamb Chop Curry. This nightshade is the unsung hero, the culinary magician, if you will, of many dishes. So why is the tomato so crucial to our curry? Let’s dive in and dissect this.

First of all, tomatoes bring acidity to the table. This is important because acidity can cut through the richness of the lamb chops, creating a harmonious balance. It’s like having a well-choreographed dance between richness and tartness, and who doesn’t enjoy a good dance-off on their palate?

Second, there’s the matter of texture. When cooked down, tomatoes transform into a luscious sauce that wraps around each morsel of meat, infusing every bite with flavour.

The original Lamb Chop Curry recipe calls for cooking the tomatoes for about 4-5 minutes, enough time for them to break down and combine with the other ingredients to create a cohesive curry base.

Then comes the colour. A good curry isn’t just tasty; it’s also visually appealing. The redness of tomatoes adds a vibrant hue that makes the curry look as good as it tastes. Imagine a curry without tomatoes; it’s like a film missing its cinematography—a narrative without the visual punch.

Don’t forget the natural sweetness tomatoes bring. While the spices are dancing around, firing up the senses, the tomato is there to whisper sweet nothings. This subtle sweetness complements the heat from the chillies and the robustness of the lamb, making for a multidimensional taste experience.

Olive Oil: Not Just a Trivial Choice for Lamb Chop Curry

At first glance, it might seem like just another cooking medium for your Lamb Chop Curry, but let me break it down for you: The type of oil you use can dramatically affect the outcome of your dish. Allow me to elaborate on why olive oil makes a star appearance in this recipe.

First off, olive oil has a distinct flavour that complements the spices used in the curry. It’s got this fruity, slightly peppery profile that works wonders with robust meats like lamb. Trust me, it’s not about greasing the pan; it’s about creating a foundation of taste.

Then, let’s consider the health aspects. Olive oil is rich in monounsaturated fats and antioxidants. So, while you’re relishing the spicy, hearty goodness of your Lamb Chop Curry, you’re also doing your body some favours. It’s like hitting the culinary jackpot—delicious and nutritious!

Heat stability is another reason olive oil shines in this recipe. You might be tempted to opt for other oils but remember, not all oils are created equal when it comes to high-heat cooking.

Olive oil has a relatively high smoke point, making it a reliable choice for sautéing those spices and lamb chops to perfection.

For those seeking alternatives, consider grapeseed oil or avocado oil. Both have high smoke points and neutral flavours, but be warned—they won’t bring the same depth of flavour that olive oil contributes.

It’s your choice: go for the gold standard or make a compromise. Just remember, sometimes it’s the little things that make a big difference.

The Symphony of Spices: Unveiling Green Cardamom in Lamb Chop Curry

The ever-aromatic green cardamom! Tuck this pod into a pot of simmering curry, and you’re no longer just cooking; you’re orchestrating a symphony of flavours. But why is this spice, native to India, so vital in your Lamb Chop Curry? Allow me to unwrap the mystery.

First, let’s talk about the fragrance. Green cardamom exudes an almost intoxicating aroma that’s a cross between citrus and pine.

This subtle yet invigorating aroma infuses into the olive oil as you sauté, laying a complex foundation for the curry to build upon. Think of it as the first violinist tuning up before the grand performance.

And let’s not overlook the digestive properties of green cardamom. Often used in herbal medicine, this spice aids in digestion. That’s crucial when you’re eating a hearty, rich dish like Lamb Chop Curry. It’s like having an insurance policy on your culinary indulgence!

Now, what about those of you considering shortcuts, like cardamom powder? Resist the urge! Using whole green cardamom pods ensures a depth of flavour that powdered versions can’t replicate. It’s like choosing live music over a recording; the experience is far richer.

If green cardamom is out of reach, consider using black cardamom as an alternative. Though it has a smokier, more robust flavour profile, it can provide a unique twist to the curry. It’s all about personal preferences and daring to venture into culinary experiments.

Unravelling the Mystery of Garam Masala in Lamb Chop Curry

Let’s talk about the crescendo of spices in any curry—garam masala. This blend of ground spices gives your Lamb Chop Curry that final, climactic burst of flavour. But why is this seemingly simple addition so pivotal?

First off, garam masala is a complex character. It’s usually a blend of spices like cumin, coriander, cardamom, cinnamon, and cloves.

Each spice brings its own magic, making garam masala the culinary equivalent of a grand finale in a firework show. It delivers a multi-layered complexity that dances on your taste buds.

Then there’s the element of warmth. “Garam” literally means “warm” in Hindi, and that’s exactly what this blend does. It adds a comforting, warming sensation that is perfect for the rich texture of lamb chops. It’s like wrapping yourself in a warm blanket on a chilly evening—pure comfort.

What if you can’t find garam masala at your local supermarket? Fear not! You can make your own blend at home. A pinch of cumin, a dash of coriander, and a sprinkling of cinnamon can do wonders. Remember, the goal is complexity and warmth, so feel free to experiment.

Adding the garam masala towards the end of the cooking process is another key point. It helps to preserve the integrity and fragrance of the spice blend. Think of it as the encore in a concert; it’s the last impression that leaves the audience—er, your palate—clapping for more.

The Underestimated Power of Turmeric in Lamb Chop Curry

Ah, turmeric, the golden child of the spice world! But why does this vivid yellow powder hold such a prized spot in Lamb Chop Curry? Allow me to delve into the intricacies of this magical ingredient.

First, let’s consider the colour. Turmeric lends a beautiful golden hue to your curry, making it visually appealing. Trust me, we eat first with our eyes, and a bright, inviting colour sets the stage for an enjoyable dining experience.

Then there’s the health aspect. Packed with curcumin, turmeric boasts anti-inflammatory and antioxidant properties. It’s like a gym membership for your immune system, right in your curry bowl.

Turmeric also adds a subtle earthiness that perfectly complements the robust flavours of lamb. Its gentle bitterness balances the richness of the meat, acting as a palate-cleanser of sorts. Think of it as the interlude that keeps the musical flow of your curry harmonious.

If you can’t find turmeric, a pinch of saffron soaked in warm water will give your curry a similar hue. However, saffron won’t offer the same earthy notes, so it’s not a complete substitute. It’s akin to replacing an electric guitar with an acoustic one; the essence remains, but the impact changes.

The Secret Elixir: Olive Oil in Lamb Chop Curry

Olive oil in a traditional Lamb Chop Curry? You bet! It’s the Mediterranean meets the Indian subcontinent, and boy, do they get along. Let’s explore why olive oil is the secret elixir that elevates this curry from good to divine.

Olive oil’s high smoking point makes it an ideal choice for sautéing those spices and searing the lamb chops. And let’s not forget that a good sauté lays the foundation for any exquisite curry. You could compare it to priming a canvas before letting the brush dance with colours.

Beyond the practical, olive oil contributes heart-healthy monounsaturated fats. Yes, you can have your curry and eat it too—without a side of guilt.

The mild, fruity notes of olive oil bring a unique nuance to Lamb Chop Curry, lightening the dish’s overall richness. It’s like the garnish of parsley on a heavy pasta dish—unexpected but entirely welcome.

If you’re fresh out of olive oil, you could opt for canola or even coconut oil. Each brings its own unique set of flavours and health benefits. But remember, olive oil adds not just function but a touch of elegance to the dish.

The Versatility of Garlic and Ginger Pastes in Lamb Chop Curry

Let’s talk about the dynamic duo of garlic and ginger pastes in our Lamb Chop Curry. You might be thinking, “What’s the big deal about pastes? I use them all the time!” Well, brace yourself; we’re about to give these humble kitchen staples the spotlight they so richly deserve.

First up is garlic paste. Not only does it provide a robust depth to the curry, but it’s also your shortcut to restaurant-level richness.

Garlic’s pungent, earthy aroma envelops the lamb, bringing out the meat’s innate savouriness. You see, it plays both the lead guitar and the bass, harmonizing the entire culinary orchestra.

And let’s not forget ginger paste. Its zesty kick cuts through the richness of the meat and spices, providing an undertone of freshness. It’s like adding a splash of lemon to a cocktail—it uplifts everything it touches.

If you find yourself stranded in a kitchen devoid of garlic and ginger pastes, you could always opt for their fresh counterparts. However, keep in mind that fresh garlic and ginger offer a sharper, more pronounced flavour profile, unlike the rounded, melded flavours achieved by using pastes.

All told, garlic and ginger pastes function as the linchpins of Lamb Chop Curry, quietly yet significantly enhancing its complex profile. So, the next time you spoon them into your pan, take a moment to admire their transformative powers.

Peeling Back the Layers: The Role of Onions in Lamb Chop Curry

Onions in Lamb Chop Curry are like the bass player in a rock band—understated yet crucial, often in the background but essential for overall harmony. They’re the unsung heroes, working diligently to pull the whole composition together.

First, let’s talk about caramelization. When you sauté onions, they release their sugars, turning golden and sweet. This caramelization introduces a layer of complexity that offsets the robustness of the lamb and spices.

Then there’s the texture. Onions give the curry body and thickness, acting as a natural thickener without the need for flour or cornstarch. You could liken it to the rug that ties the room together—a foundational element that’s more functional than flashy.

Onions also absorb and magnify the flavours of other ingredients. They’re like social butterflies at a party, mingling with everyone and ensuring all the flavours are well-acquainted by the end of the night.

If you can’t use onions or prefer to avoid them, you could opt for shallots or leeks. While they won’t offer the same level of sweetness and texture, they’ll still make valuable contributions to your curry.

Check Out These Other Recipes

If you’re absolutely swooning over this Lamb Chop Curry as much as I am, then I know you’re a fan of deep, earthy flavours, succulent meats, and sauces worth drizzling over rice, naan, and maybe even straight into your mouth when no one’s looking.

So, let me point you towards some other taste adventures I’ve been on that you’ll probably want to journey through as well.

Picture this: you’ve got some Chicken Tandoori marinating in the fridge, and the aroma of spices is already wafting through the house. The fiery red colour promises a burst of flavour, and it’s as close to a culinary pyrotechnics show as you can get!

Or maybe you’re in the mood for something comforting but still want that exotic kick? You won’t be able to resist dipping your spoon into a bowl of Mutton Pulao.

Think of tender pieces of mutton infused with a blend of spices, sautéed to perfection, and then steamed with Basmati rice until each grain is a separate jewel.

Ah, and let’s not overlook the Fish Curry. It’s a melodic composition of spices and flavours where each note is distinct but complements the others. And the fish? It’s so flaky and soft that it almost melts in your mouth. A match made in heaven for any seafood lover.

But hey, if it’s a straight-up meat fiesta you’re after, then let’s talk about Bhuna Gosht. It’s like the Lamb Chop Curry’s robust cousin, full of peppery zest and thick gravy that clings lovingly to every piece of meat.

Finally, for those days when you just can’t decide between chicken and lamb, why not have both? Chicken and Lamb Karahi will give you the best of both worlds. Imagine your protein of choice, sautéed in an aromatic medley of tomatoes, green chillies, and ginger. Your taste buds will thank you for this one.

So there you have it—my top recommendations for diving deeper into the soul-stirring world of Indian cuisine. Are you hungry yet? If you’ve tried any of these recipes or have some of your own to share, let’s get chatty in the comments! Your culinary journey is just a click away.

Lamb Chops Curry

Lamb Chops Curry

by Nabeela Kauser
Combine lamb curry with lamb chops and you get this delicious lamb chops curry recipe. Succulent, tender pieces of lamb coated in authentic spicy masala gravy. Serve with chapatti or naan bread for a real treat!
4.99 from 76 votes
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 375 kcal

Ingredients

  • 500 g Lamb Chops
  • 50 ml Olive Oil
  • 1 tsp Peppercorn
  • 2 Bay Leaf
  • 5 Green Cardamoms
  • 1 tsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 2 Onions
  • 3 Tomatoes
  • 1 tsp Kashmiri Chilli
  • 1 tsp Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tsp Salt
  • 1 tsp Turmeric Powder Haldi
  • 1 tsp Garam Masala
  • 500 ml Water

Instructions

  • Add the olive oil and heat up in the pan on medium heat until hot
  • Add the black peppercorns, bay leaves and green cardamom pods then sauté for 1-2 minutes
  • Add the ginger paste and garlic paste then sauté for another few minutes
  • Add the lamb chops and cook until the lamb chops change colour
  • Add the onions and cook for 3-4 minutes until the onions have softened
  • Add the tomatoes and cover and cook for 4-5 minutes
  • Add the Kashmiri chilli powder, turmeric powder, chilli powder and coriander powder then cook the spices for 6-8 minutes
  • Add the water and cook for 30-40 minutes
  • Add the garam masala and coriander then cook for 1-2 minutes until the oil separates – the oil has separated when there is a thin layer of oil on the top
  • Serve immediately with fresh homemade garlic naan and enjoy!

Video

Notes

Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 375kcalCarbohydrates: 14gProtein: 33gFat: 21gSaturated Fat: 5gCholesterol: 95mgSodium: 687mgPotassium: 789mgFibre: 4gSugar: 5gVitamin A: 1075IUVitamin C: 19mgCalcium: 70mgIron: 4mg
Keyword Curry, Food, Lamb, Lamb Chops, Recipe
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!
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Satish
Satish
2 years ago

Looks good. Will try on sunday

Gail
Gail
1 year ago

Doesn’t mention the turmeric in the method also is the coriander added at the end fresh ?

Lynn
Lynn
3 months ago

5 stars
This is one of the most delicious meat curries I’ve ever eaten (and I’ve managed a lot). The gravy is soooo fragrant. I cooked this in an instant pot so I used half the amount of water suggested. The chops I had were quite thick – 3cm approx (or 1.5 inches) so I cooked it for 15 minutes. Turned out absolutely perfectly.

Thank you so much for the recipe.

Sumaiyah
Sumaiyah
3 months ago

Hi, if we want to make 1kg lamb chops should we just double the quantity of everything? Thank you

Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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