Embark on a culinary journey with this savory delight, Lamb Chops Curry. Originating from the heart of traditional Indian cuisine, this recipe promises a fusion of aromatic spices and succulent lamb chops.
Despite its exotic flavors, fear not, for its preparation is surprisingly manageable, making it an ideal choice for both novice and seasoned cooks alike. So, gather your ingredients, and let’s delve into the tantalizing world of Lamb Chops Curry.
Expert Tip: For a creamier texture, you can add a splash of coconut milk or cream towards the end of cooking.
Lamb Chops: These tender cuts of lamb provide the hearty foundation for our curry, offering rich flavors and a satisfying texture that perfectly complements the aromatic spices.
Olive Oil: Acting as the base for our curry, olive oil infuses a subtle richness into the dish while helping to bind the flavors together.
Peppercorn, Bay Leaf, and Green Cardamoms: These trio of spices adds depth and complexity to our curry, infusing it with a warm, earthy aroma that tantalizes the senses.
Ginger Paste and Garlic Paste: With their bold flavors, ginger and garlic paste elevate the dish, lending a zesty kick and aromatic essence that permeates every bite.
Onions and Tomatoes: These humble yet essential ingredients provide a sweet and tangy balance to the robust flavors of the curry, creating a harmonious blend of tastes and textures.
Kashmiri Chilli, Chilli Powder, Coriander Powder, and Turmeric Powder: This combination of spices brings the heat and vibrant colors to our curry, adding layers of flavor and visual appeal.
Salt: A pinch of salt enhances the natural flavors of the ingredients, ensuring a well-balanced and savory dish.
Garam Masala: The final touch to our curry, garam masala imparts a warm, aromatic flavor that ties everything together, leaving a lingering, irresistible taste on the palate.
Expert Tip: To enhance the aroma of the curry, toast whole spices like peppercorns, bay leaves, and cardamoms before adding them to the dish.
Expert Tip: For a richer flavor, marinate the lamb chops in yogurt and spices for a few hours before cooking.
The cooking time for Lamb Chops Curry typically ranges from 30 to 40 minutes, allowing the flavors to meld together and the lamb chops to become tender and flavorful.
Yes, you can use boneless lamb chops if you prefer. However, bone-in chops add extra flavor to the curry, so adjust the cooking time accordingly if using boneless chops.
The level of spiciness in Lamb Chops Curry can be adjusted according to your preference. You can increase or decrease the amount of chili powder and Kashmiri chili to suit your taste.
Yes, Lamb Chops Curry can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave before serving.
Yes, you can freeze leftover Lamb Chops Curry for up to 3 months. Allow it to cool completely before transferring it to an airtight container and freezing. Thaw overnight in the refrigerator before reheating.
Lamb Chops Curry pairs well with steamed rice, naan bread, or even mashed potatoes. You can also serve it with a side of vegetables or a fresh salad for a complete meal.
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Latest comments (10)
Instead of using fresh tomatoes, do you think I can use a can of diced tomatoes? Would you use a whole 26 Oz can or a portion of it? Thanks!
Hi, if we want to make 1kg lamb chops should we just double the quantity of everything? Thank you
Hey, for 1kg of lamb chops, you can adjust the ingredients proportionally based on your preferences. You may not need to double every ingredient exactly, but it’s a good starting point. Feel free to adjust seasonings to taste.
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.
Thank you for trying out the recipe and sharing your experience! I’m glad to hear that you enjoyed the curry with the modifications you made for the instant pot. Your feedback is much appreciated!
Doesn’t mention the turmeric in the method also is the coriander added at the end fresh ?
I have now amended the description. Yes, the coriander is fresh. I always tend to use fresh coriander but if you don’t have fresh, you can also use frozen coriander. 🙂
It’s got it in recipe
Looks good. Will try on sunday
How did it turn out for you?