Lamb Chops Curry

This is the best recipe for Lamb Chops Curry! The curry is aromatic, flavourful and rich and the chops are tender, succulent and just fall off the bone. This dish ALWAYS goes down well with whoever eats it. All the flavour of the curry is infused into the chops for a truly lip smackingly delicious plate of food.

Lamb Chops Curry 

Lamb Curries are probably the most popular curry after chicken, in my part of the world but very often we find that Lamb Chops are served way too tough and they take a check of a lot of gnawing and chewing to get through..

and even then half the meat is still left on the bones. 

So for anyone who has never had a Lamb Chop where the meat just drops off the bone, this recipe is for you.

Here is an easy and great way to cook up lamb chops.

It makes for a delicious alternative Sunday lunch and you can be sure that there will not be a single chop left at the end of the meal!

What you need for Lamb Chops Curry

When I used to cook with a foodie friend back in the day (in the days when I had no idea about food), she would always say that  lamb has so much flavour and it doesn't need loads of flavour adding to it..

So in most cases with lamb, we need less ingredients then a traditional curry but there is no flavour compromise.

In this curry, we use all the flavourings anyway AND we are going to get the maximum flavour out of the lamb itself too.

Here is what you need:

Oil

Whole Spices - Cassia Bark or Cinnamon Sticks, Bay Leaves, Cardamom Pods, Cloves, Peppers

Onions

Garlic

Ginger

Powdered Spices - Turmeric Powder, Chilli Powder, Salt, Coriander Powder, Cumin Powder, Garam Masala, Powder

Tomato Puree

Yoghurt

Chops

Tomatoes

Green Chillies

Best cut of lamb 

Types of Chops

Lamb Best End chops 

These are tender, juicy and flavourful.

They have a lot of fat around them which can be kept or trimmed off. I keep it on because you can always take it off afterwards and fat is flavour.

They are best cooked medium or medium rare, but can be cooked well done too without compromising the texture and feel because they are so juicy anyway.  

The best end chops are cut from the rib which is the most tender parts of the lamb.

Lamb cutlets (also known as lamb rib chops) 

This meat is tender, sweet and just beautiful. Best cooked medium. 

Forequarter chops 

Generally cheaper and is basically lamb shoulder sliced into steak form. It is best cooked low and slow. Still has some chew.

Lamb leg steaks 

This is usually a lean cut of meat. It is best to cook this rare or medium. Otherwise it gets too tough.

How to cook Lamb Chops Curry

Lamb is flavourful and therefore doesn't have to be marinaded.

Heat a pot over medium high heat and add oil. Once hot, add Cassia, Bay, Cardamom, Cloves, Pepper. Cook till fragrant.

Add Onions and cook for 5 minutes until light golden brown.

Add Garlic, Ginger and Green Chillies and cook for 5 minutes.

Add powdered spices and cook for 2 minutes.

Add Tomato Puree. Cook for 3-4 minutes on low.

Whisk Yoghurt in a bowl and then add. Cook for 1 - 2 minutes low.

Add the lamb chops, tomatoes and green chillies.

Add Water and turn the heat down. Cover and cook on low for 30 minutes - 1 hour depending on the thickness and cut of the chops. You will need to check regularly to make sure the chops aren't sticking to the pot.

Internal temperature of cooked Lamb Chops

The internal temperature of cooked lamb chops for different levels of doneness are as follows:

Rare 50°C / 122°F

Medium rare 58°C / 136°F

Medium 62°C / 144°F

Medium well done 70°C / 158°F

Well done 75°C / 167°F

Variations

Chops -Lamb Best End chops 

These are tender, juicy and flavourful.

They have a lot of fat around them which can be kept or trimmed off. I keep it on because you can always take it off afterwards and fat is flavour.

They are best cooked medium or medium rare, but can be cooked well done too without compromising the texture and feel because they are so juicy anyway.  

The best end chops are cut from the rib which is the most tender parts of the lamb.

Spice - Adjust the spices according to your taste.

In particular the amount of Ginger, Garlic and Chilli is according to my preference and you may want to reduce or increase this.

Oil - There is a lot of Oil in this recipe.

This can be adjusted by adding less or after it is cooked, most of the oil will be at the top, use a spoon to scoop out any excess oil.

What to serve with this Curry

Lamb Chops Curry is best served with Jeera Rice, Ninja Foodi Rice or Basmati Rice. You can also serve it with Roti (Chapatti) or Garlic Butter Naan.

It is also delicious served withe various pickles (achaar) and a cooling salad like Kacumbur.

More lamb recipes you may like:

Easy Lamb and Sausage Pie