Punjabi Lamb Chops Recipe

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Punjabi Lamb Chops
Ingredients:
Lamb Chops – 500 gms, washed, trimmed
Onion – 1, julienned
Tomato – 1, sliced
Green Chilli – 1, slit
Juice of 1/2 Lemon
Coriander Leaves – 1/2 cup, chopped
Oil – 1 tsp
Cumin Seeds – 1/4 tsp

For the marinade:
Ginger – 1/4 inch piece
Garlic – 3 cloves
Green Chillies – 2
Cumin Seeds – 1/4 tsp
Cinnamon – 1/4 inch stick
Coriander Seeds – 1/2 tsp
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Salt – 1/3 tsp
Vinegar – 1 tsp

Method:

1. Dry roast the ginger, garlic, green chillies and the spices in a pan.
2. Mix with the vinegar and grind to a fine paste. Transfer to a bowl.
3. Add the lamb chops and rub the marinade all over.
4. Cover and keep the bowl in the fridge for 30 to 45 minutes.
5. Heat oil in a frying pan.
6. Fry the marinated chops till browned and has a caramelized crust.
7. Add a little water and fry till the water evaporates.
8. Add the cumin seeds, onions and saute till onions turn light golden brown.
9. Add the tomatoes and green chillies.
10. Fry for a minute or two.
11. Add a cup of water and bring to a boil.
12. Reduce flame and simmer for 5 minutes or till the gravy is thick and chops are tender.
13. Add lime juice and coriander leaves.
14. Transfer to a serving dish.
15. Serve hot with roti, naan or rice.

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