Lamb Chops Curry
Tender, fall-off-the-bone lamb chops simmered in a rich, aromatic North Indian curry. This hearty and flavorful dish is perfect for a special dinner, pairing wonderfully with warm naan or basmati rice.
For 4 servings
6 steps. 60 minutes total.
- 1
Step 1
- a.Marinate the Lamb Chops
- b.In a large bowl, combine the lamb chops, curd, 2 tbsp of the ginger-garlic paste, 1 tsp of the red chili powder, 1/2 tsp of the turmeric powder, and 1 tsp of the salt.
- c.Mix thoroughly, ensuring each chop is evenly coated with the marinade.
- d.Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
- 2
Step 2
- a.Sear the Lamb Chops
- b.Heat 1 tbsp of ghee in a heavy-bottomed pan or Dutch oven over medium-high heat.
- c.Once the ghee is hot, carefully place the marinated lamb chops in a single layer. Do this in batches to avoid overcrowding the pan.
- d.Sear for 2-3 minutes on each side until a rich, brown crust forms. Remove the seared chops and set them aside on a plate.
- 3
Step 3
- a.Prepare the Curry Base
- b.In the same pan, add the remaining 2 tbsp of ghee and reduce the heat to medium.
- c.Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant.
- d.Add the finely chopped onions and a pinch of salt. Cook, stirring frequently, for 10-12 minutes until the onions are deep golden brown. This step is crucial for the flavor of the curry.
- 4
Step 4
- a.Cook the Masala
- b.Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for 1 minute until the raw aroma disappears.
- c.Add the powdered spices: coriander powder, cumin powder, the remaining 1 tsp red chili powder, and the remaining 1/2 tsp turmeric powder. Stir for 30 seconds.
- d.Pour in the tomato puree and add the remaining 1 tsp of salt. Cook the masala, stirring occasionally, for 10-12 minutes until it thickens and you see oil separating at the edges.
- 5
Step 5
- a.Simmer the Curry
- b.Return the seared lamb chops to the pan, along with any juices from the plate.
- c.Stir to coat the chops with the masala. Pour in 2 cups of hot water and mix well.
- d.Bring the curry to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid.
- e.Simmer for 45-50 minutes, or until the lamb is tender and falls easily off the bone. Stir every 10-15 minutes to prevent sticking.
- 6
Step 6
- a.Finish and Garnish
- b.Once the lamb is cooked, stir in the garam masala and the crushed kasuri methi.
- c.Let it simmer for another 2-3 minutes to allow the final flavors to meld.
- d.Garnish with freshly chopped coriander leaves.
- e.Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender meat, marinate the lamb chops for at least 4 hours or overnight in the refrigerator.
- 2Browning the onions properly (until deep golden brown) is the secret to a rich, flavorful curry base. Don't rush this step.
- 3Always use hot water when adding it to the curry. Cold water can slow down the cooking process and make the meat tough.
- 4If the gravy becomes too thick while simmering, you can add a splash of hot water to reach your desired consistency.
- 5For a deeper flavor, you can dry roast the whole spices before adding them to the ghee.
- 6Let the curry rest for 15-20 minutes before serving to allow the flavors to settle and deepen.
Adapt it for your goals.
Pressure Cooker Method
After cooking the masala (Step 4), add the seared lamb and water to a pressure cooker. Cook on high pressure for 15-20 minutes (about 4-5 whistles). Let the pressure release naturally before finishing with garam masala and kasuri methi.
Add VegetablesAdd Vegetables
Add 1-2 peeled and cubed potatoes along with the lamb chops to make it a more wholesome meal. They will cook to tenderness in the same amount of time.
Creamier GravyCreamier Gravy
For a richer, creamier gravy, stir in 2-3 tablespoons of heavy cream or cashew paste at the end of the cooking process, just before adding the garam masala.
Different MeatDifferent Meat
This recipe works wonderfully with mutton pieces (bone-in) as well. You may need to increase the simmering time to 60-75 minutes to ensure the mutton is tender.
Why this is on our healthy list.
Excellent Source of Protein
Lamb is a high-quality protein source, providing all essential amino acids necessary for building and repairing muscles, tissues, and supporting overall body function.
Rich in Iron
This dish is a great source of heme iron from the lamb, which is more easily absorbed by the body than plant-based iron. Adequate iron intake is crucial for preventing anemia and maintaining energy levels.
Anti-Inflammatory Properties
The curry is flavored with spices like turmeric and ginger. Turmeric contains curcumin, a compound known for its potent anti-inflammatory and antioxidant effects.
Boosts Immunity
Ingredients like garlic, ginger, and various spices contain compounds that can help strengthen the immune system and fight off infections.
Frequently asked questions
One serving of Lamb Chops Curry (about 3 chops with gravy) contains approximately 450-550 calories, depending on the fat content of the lamb and the amount of ghee used.