Indian Curried Lamb Chops

    1 hour

    I love this dish.I have never really liked red meat much but I just cannot resist when my mom makes lamb chops.This recipe is so yummy that I had second thoughts of giving this recipe away..lollz..but nevertheless here it is..


    38 people made this

    Serves: 4 

    • 500 grams lamb chops
    • 2 cloves
    • 2 cinnamom sticks
    • 2 green cardamoms
    • 2 bay leafs
    • 1/2 tsp shahi zeera
    • 2 onions sliced
    • 2 tsp fresh garlic paste
    • 2 tsp fresh ginger paste
    • 3 tomatoes finely chopped
    • 1/2 cup fresh coconut paste
    • 2 tsp 2 tsp kashmiri red chilli powder
    • 1 tsp turmeric powder
    • 2 tsp coriander powder
    • 3 green chillies slit
    • 2 tsp tamarind pulp
    • Salt
    • 5 tbsp oil
    • Fresh coriander chopped

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a pressure cooker,heat oil and add cloves,cinnamom,green cardamom,bayleafs and shahi zeera.
    2. Let it splutter,then add the sliced onions and sauté till golden brown.
    3. Add 2 slit green chillies,garlic paste and ginger paste.
    4. Add the finely chopped tomatoes and sauté for 2 mins.
    5. Then add the coconut paste and all the spice powders i.e the red chilli powder,turmeric powder,coriander powder and the salt.
    6. Add the cleaned washed lamb chops and sauté them for 10 mins.
    7. Add ½ cup of water or you can add more depending on the type of gravy you want.
    8. Add a handful of chopped fresh coriander leaves.
    9. Cover the lid of the pressure cooker and cook on medium flame till 3 whistles.
    10. Let the pressure cooker rest for a while,then remove all the steam and open the lid.
    11. Keep the cooker again on heat(without the lid).
    12. Add the tamarind pulp,1 slit green chilli and more chopped coriander leaves and let the gravy come to a boil.
    13. Your lamb chops are ready and can be eaten with zeera rice.

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    Reviews in English (1)


    It took me quite a bit longer to prepare and a little longer to cook as I don't have a pressure cooker and I added the coconut after the tamarind and coriander leaves at the end. It was delicious with a side dish of carrots, pepper, and kala chana, cooked with mustard seed, red chilli and coriander, mushroom rice and chapattis.  -  11 Aug 2015