Meeting old friends, especially those with whom you share a special bond, always brings in torrents of memories, and it feels as if they all happened just yesterday, and eventually the mood turns into a nostalgic one. Few weeks ago that Thursday was one such lovely day when several of our old friends visited us, two among them came all the way from New York and the fact that it was also the beginning of the weekend, made the evening that much more enjoyable and special.
For that special day with special friends food certainly had to be something special.
This is one of my favorite ways to prepare Lamb chops. For those who never cooked before don’t worry…it’s simple!
These roasted masala lamb chops makes a great dish for entertaining. Deliciously juicy lamb chops, smeared with the aromatic Indian spices and slow roasted to perfection served with a spicy and tangy green chutney, oh! So perfect for that typical Indian friends meet or what we call adda. Everyone loves them and they are so simple to put together.
Serve these lamb chops with some spicy green chutney. They pair together fabulously. Any day and any time this would make an elegant restaurant quality meal if you are a fan of cooking your dear ones special on a special day.
The key of any dish that turns out wonderful, is in the selection of its ingredients. Here in Bahrain, we’re blessed with having a wonderful supply of lamb and best spices from all around the world. That’s all you need for this recipe, no really I mean it!
Forget the hassle of the chopping onions…..God! How I hate that.
Prep time 15 minutes
Cook time 50 minutes ( depends on the quality of meat)
- 8-10 Good Lamb chops ( you can also use mutton chops)
- Whole spices
- 1 cinnamon stick about 3 inch
- 1/2 tbsp cloves
- 6 cardamom
- 1/2 tbsp pepper corns ( quantity of pepper corns used are according to your taste)
Grind the whole spices into a smooth paste and use 1-1/2 tbsp for the recipe. Store the remaining masala paste for cute use.
- 2 tsp cumin/ jeera powder
- 3 tsp coriander/dhania powder
- 1 tsp turmeric powder
- Salt as per taste
- 3 tsp ginger paste
- 2 tsp garlic paste
- 2 tsp kashmiri chilli powder
- 1/4 cup yogurt
- 3 tbsp mustard oil ( you can use any other oil if you do not get mustard oil)
- 1 tbsp lemon juice
- 4 green chillies sliced lenghtwise for garnish
- 1 large onions sliced for garnish
- 2 tbsp chopped coriander leaves
NOTE : You can adjust the quantity of pepper and chilli powder according to your taste
Marinate the lamb chops with ginger garlic paste, and salt.
Heat oil in a large pan on high medium high heat. Add the chops and fry on high heat for 3-5 minutes then lower the heat slightly.
Grind the whole spices, cinnamon, cardamom, pepper corns and cloves into a smooth paste. Now add 1 tbsp of this paste into the pan and give a good stir by adding a little water until well incorporated.
Add in the dry spice powder cumin, coriander, chili, turmeric and season it with salt. Keep adding slight amount of water from time to time while stirring to avoid the masalas from burning.
Add some more water and cover it with the lid and let it cook on low heat until slightly tender.
Now add the yogurt and let it cook further until nice and tender. You can see the water dried up and the masala well coated to the lamb chops.
Finally add the lemon juice, sliced onions and coriander and give it a stir for another 2 minutes.
Serve immediately with minty green chutney, your favourite bread and salads.