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    Home » Recipes

    7th June 2021 Dinner

    Home » Recipes

    Lamb Chops Curry

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    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 on a dark background

    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 loin chops  – 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.  In this recipe we used Lamb Best End Chops - which are lamb loin chops taken from the first 8 ribs of the loin with  tender eye of meat and a covering of fat which bastes the meat as it cooks.

     

    • 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.

    Onions and whole spices in pot with wooden spatula

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

    Garlic, Ginger, Green Chilli added to pot

    Add powdered spices and cook for 2 minutes.

    Powdered spices added to pot

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

    Tomato Puree added to pot

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

    Whisked Yoghurt added to pot

    Add the lamb chops, tomatoes and green chillies.

    Lamb Chops and Cherry Tomatoes added to pot

    Slit Chillies and Salt added to pot

    Add Water and turn the heat down. Cover and cook on low for 30 minutes - 1 hour depending gun 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 - You can use any chops for this recipe. 

    In this recipe I use Lamb Best End Chops - which are lamb loin chops taken from the first 8 ribs of the loin with  tender eye of meat and a covering of fat which bastes the meat as it cooks.

    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 Rice, Roti (Chapatti) or 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

    Slow Cooked Leg of Lamb
     
    Lamb Bhuna
     
    Lamb Karahi
     
    Masala Lamb Chops 
     
    Slow Cooked Lamb Shoulder
     
    Indian Shepherd’s Pie
     
    Dal Chawal

    **if you make something from  tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

    Lamb Chops Curry on a dark background
    4.67 from 3 votes
    Print

    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.

    Course Dinner
    Cuisine Indian
    Keyword Lamb Chops Curry, Lamb Chops,
    Prep Time 5 minutes
    Cook Time 1 hour 25 minutes
    Total Time 1 hour 30 minutes
    Servings 8 Chops
    Calories 684 kcal
    Author Safira

    Ingredients

    • 250 ml Oil
    • 3 sticks Cassia or Cinnamon
    • 4 Bay Leaves
    • 8 Cardamom Pods Slightly cracked open
    • 6 Black Pepper
    • 4 Cloves
    • 2 large Onions Diced
    • 2 heaped tsp Garlic Puree
    • 2 heaped tsp Ginger Puree
    • 1 tsp Green Chilli Paste

    Powdered Spices

    • ¾ tsp Turmeric Powder
    • 1 ½ tsp Red Chilli Powder
    • 2 tsp Coriander Powder
    • 2 tsp Cumin Powder
    • 2 tsp Garam Masala
    • 1 tsp Madras Curry Powder (Hot) Optional

    Remaining Ingredients

    • 100 g Tomato Puree
    • 5 tbsp Natural Yoghurt Whisked
    • 10 Lamb Chops
    • 2 tsp Salt
    • 10 Cherry Tomatoes Chopped in half
    • 4 Green Chillies Pierced
    • 250 ml Water

    Instructions

    1. Heat a pot over medium high heat and add oil.

    2. Once hot, add Cassia, Bay, Cardamom, Pepper and Cloves. Cook till fragrant. About 2 minutes.

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

    4. Add Garlic, Ginger and Green Chilli Paste and cook for 5 minutes.

    5. Add powdered spices and cook for 2 minutes.

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

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

    8. Add the Lamb Chops, Salt, Tomatoes and Green Chillies. Cook for 5 minutes.

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

    Recipe Notes

    Variations

    Chops - You can use any chops for this recipe. 

    In this recipe I use Lamb Best End Chops - which are lamb loin chops taken from the first 8 ribs of the loin with  tender eye of meat and a covering of fat which bastes the meat as it cooks.

    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 Rice, Roti (Chapatti) or Naan.

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

    Nutrition Info and Oil

    The oil quantity in this recipe can be adjusted or you can use the same quantity of oil and then remove the oil after cooking. The calories are based on 50 ml Oil because each person is not going to be consuming 250 ml of Oil. 

     

     

    Nutrition Facts
    Lamb Chops Curry
    Amount Per Serving
    Calories 684 Calories from Fat 423
    % Daily Value*
    Fat 47g72%
    Saturated Fat 9g56%
    Trans Fat 1g
    Polyunsaturated Fat 10g
    Monounsaturated Fat 26g
    Cholesterol 162mg54%
    Sodium 798mg35%
    Potassium 900mg26%
    Carbohydrates 10g3%
    Fiber 3g13%
    Sugar 4g4%
    Protein 54g108%
    Vitamin A 195IU4%
    Vitamin C 12mg15%
    Calcium 75mg8%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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