45 mins
+ waiting
Spicy Lamb Chops
Recipe by Mamtha Sunil Kumar
Spicy Lamb Chops is specially made out of ribs of a tender lamb. This recipe has its roots in Persia and Afghanistan and dates back to 15th and 16th century. Originally it would have been cooked on charcoal overnight on the embers of the fire to ensure that the lamb ribs were slow-cooked tender and retained the smoked aroma. Nowadays, of course, we stick to deep non-stick pans... that's progress, I suppose!
Spicy Beef Curry with Rice 
Spicy Snack Eggs Ingredients for Spicy Lamb Chops
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Spicy Lamb Chops
- In a large mixing bowl, combine the yoghurt, chili powder, a pinch of white pepper, red wine vinegar, coriander powder, white flour, salt, lemon or lime juice, ginger-garlic paste and sugar and mix well. Add the lamb chops and make sure they are well coated with the spice mix. Leave to marinate for at least 30 minutes.
- Heat the vegetable oil in a non-stick frying pan, add the marinated chops and cook for 5 minutes on a medium heat. Turn the chops over and cover the pan with a lid, then cook on very low heat for 20-30 minutes. Once the lamb cooks and becomes tender, remove the pan from the stove. Garnish with chopped coriander leaves and serve hot.
MAMTHA SUNIL KUMAR'S HOT TIP:
The trick is in cooking the lamb tender - the slower the better, so take care to adjust your heat accordingly. If you can access charcoal at the time of cooking (like a barbeque) you can place some hot charcoal on top of the lamb just before you close the lid. It will give it the truly authentic taste and aroma of the original recipe.
Reviews of Spicy Lamb Chops
| August 30 2014 Delicious. The lamb was tender and really full of flavour. My gang enjoyed them and have made it clear that I have their permission to do it again! Yes Captain!!! gail (4 reviews) |
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Spicy Lamb Chops is specially made out of ribs of a tender lamb. This recipe has its roots in Persia and Afghanistan and dates back to 15th century.
