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Lamb Chops Curry

Safira
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.
5 from 6 votes
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Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine Indian
Servings 8 Chops
Calories 684 kcal

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

  • 100 g Tomato Puree
  • 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 Tomato 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

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 Rice, Roti (Chapatti) or Garlic Butter 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

Calories: 684kcalCarbohydrates: 10gProtein: 54gFat: 47gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 162mgSodium: 798mgPotassium: 900mgFiber: 3gSugar: 4gVitamin A: 195IUVitamin C: 12mgCalcium: 75mgIron: 6mg
Keyword Lamb Chops Curry, Lamb Chops,
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