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.
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 teaspoon Green Chilli Paste
Powdered Spices
- ¾ teaspoon Turmeric Powder
- 1 ½ teaspoon Red Chilli Powder
- 2 teaspoon Coriander Powder
- 2 teaspoon Cumin Powder
- 2 teaspoon Garam Masala
- 1 teaspoon Madras Curry Powder (Hot) Optional
Remaining Ingredients
- 75 g tinned Tomatoes Pureed
- 2 tablespoon Tomato Puree or use 1 tablespoon Naga Chilli Paste (it works really well)
- 5 tablespoon Natural Yoghurt Whisked
- 10 Lamb Chops
- 2 teaspoon Salt
- 10 Cherry Tomatoes Chopped in half
- 4 Green Chillies Pierced
- 250 ml Water
Instructions
- Heat a pot over medium high heat and add oil.
- Once hot, add Cassia, Bay, Cardamom, Pepper and Cloves. Cook till fragrant. About 2 minutes.
- Add chopped Onions and cook for 5 minutes until light golden brown.
- Add Garlic, Ginger and Green Chilli Paste and cook for 5 minutes.
- Add powdered spices and cook for 2 minutes.
- Add tinned Tomatoes and Toamto Puree. Cook for 3-4 minutes on low.
- Whisk Yoghurt in a bowl and then add. Cook for 1 - 2 minutes on low.
- Add the Lamb Chops, Salt, Tomatoes and Green Chillies. Cook for 5 minutes.
- 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.
Notes
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.Nutrition
Calories: 684kcalCarbohydrates: 10gProtein: 54gFat: 47gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 162mgSodium: 798mgPotassium: 900mgFiber: 3gSugar: 4gVitamin A: 195IUVitamin C: 12mgCalcium: 75mgIron: 6mg
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