Lamb Chops Curry

This Lamb Chops Curry is a rich, deeply flavoured dish where tender lamb chops slowly simmer in a fragrant, spiced tomato and yoghurt gravy. The slow cooking allows the lamb to soften beautifully while absorbing the flavours of the curry, creating meat that becomes succulent, juicy and almost falling off the bone. If you love Lamb Curries, please try this Nan Gosht recipes.

Summarise this post:

Unlike many lamb curries that rely on heavy marinades, this recipe builds flavour step-by-step directly in the pot. Whole spices infuse the oil with aroma, aromatics create a savoury base, and the tomatoes and yoghurt form a balanced, velvety sauce that coats every chop.

It's the kind of comforting curry that works equally well for a Sunday lunch, dinner with friends, or a special weekend meal.

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 is juicy and tender, this recipe is for you.

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!

Why You'll Love This Recipe

Tender Lamb
 - The gentle simmering method ensures the chops become soft and juicy rather than tough.

Big, Bold Curry Flavour - 
Layering whole spices, aromatics and ground spices creates a rich, aromatic sauce.

No Marinade Needed
 - All the flavour develops during cooking, making this recipe simple and approachable.

Perfect for Sharing
 - This is a dish that looks impressive but is surprisingly easy to cook, making it ideal for family meals or gatherings.

Great with Rice or Bread
 - The curry sauce is perfect for soaking up with basmati rice, roti or naan.

What you need for Lamb Chops Curry

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

Oil - Oil acts as the cooking medium and helps release the flavour from the spices. It also creates the rich base that gives the curry its depth. We use Sunflower or Vegetable Oil.

Cassia Bark (or Cinnamon Stick) - Adds a warm, slightly sweet aroma that forms part of the curry's background flavour.

Bay Leaves - Bring a subtle earthy, herbal note that rounds out the spice blend.

Green Cardamom Pods - Provide a light floral sweetness that balances the richness of the lamb.

Cloves - Cloves add a deep, warm spice note with slight sweetness and intensity.

Black Peppercorns - Contribute a gentle heat and sharpness that enhances the savoury flavour.

Onions - Onions form the foundation of the curry base, adding sweetness and body as they cook down.

Garlic - Garlic brings pungency and savoury depth, which is essential for a well-balanced curry.

Ginger - Adds a fresh warmth and slight sharpness that lifts the overall flavour.

Green Chillies - Provide a fresh heat and brightness that complements the spices.

Turmeric Powder - Adds earthiness and colour, giving the curry its golden tone.

Chilli Powder - Brings heat and depth, helping to build the spice profile of the dish.

Coriander Powder - Adds a mild citrusy warmth that balances the stronger spices.

Cumin Powder - Provides a nutty, earthy flavour that is essential in many curries.

Garam Masala and Madras Curry Powder - A finishing spice blend that adds complex warmth and aroma.

Salt - Enhances all the other flavours and brings the dish together.

Tinned Tomatoes (Puréed)- Tomatoes provide acidity and richness, forming the base of the curry sauce.

Tomato Purée - Adds concentrated tomato flavour and deepens the colour of the curry.

Yoghurt - Plain Yoghurt creates a slightly creamy texture and gentle tang, balancing the spices.

Lamb Chops - The star ingredient. Lamb brings natural richness and deep savoury flavour, which infuses the curry as it cooks.

Cherry Tomatoes and Green Chillies - Tomatoes add bursts of freshness and natural sweetness during the final cooking stage. Green Chillies add heat and colour.

Choosing the Best Lamb 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 part of the lamb.

Lamb cutlets (also known as lamb rib chops) 

This meat is tender, sweet and just beautiful. Best cooked medium. They have a delicate texture that works well in both curries and grilled dishes.

Forequarter chops 

Cut from the shoulder, these are slightly firmer, but become tender when cooked slowly.

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

Step 1 - Fry the Whole Spices

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

Step 2 - Cook the Onions

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

Step 3 - Add Aromatics

Add garlic, ginger and green chillies and cook for another 5 minutes.

Step 4 - Add the Ground Spices

Stir in turmeric, chilli powder, coriander powder, cumin powder and garam masala. Cook for 1-2 minutes to release their flavour.

Step 5 - Build the Curry Base

Add the puréed tomatoes and tomato purée. Cook on low heat for 3-4 minutes.

Step 6 - Add Yoghurt

Whisk the yoghurt and stir it into the curry base.
Cook gently for 1-2 minutes.

Step 7 - Add the Lamb Chops

Add the lamb chops, fresh tomatoes and green chillies.
Season with salt and mix well so the chops are coated in the sauce.

Step 8 - Simmer

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. Stir occasionally 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

For this curry, the lamb is usually cooked until tender and fully done, allowing the meat to soften and absorb the sauce.

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.

Storage

Fridge - Allow the curry to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.

Freezing - Lamb chops curry freezes very well. Store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating - Reheat gently on the stovetop over low heat until hot. Add a splash of water if the sauce has thickened too much. The flavours often become even better the next day as the spices continue to develop.

More lamb recipes you may like:

Slow Cooked Middle Eastern Lamb Shoulder with Harissa (Falling Off the Bone) - I make this during the holidays and it always goes down a storm.

Tandoori Masala Lamb Chops - Based on the famous recipe by Tayyubs.

Yemeni Mandi with Lamb Shanks - This is delicious and one of my favourite recipes ever. Please give it a try.

Authentic Pakistani Nihari (Slow-Cooked Lamb or Beef Nihari) - Delicious, easy to make tender Lamb cooked low and slow in a spiced broth for a comforting dinner.

📖 Recipe