Curried Lamb Chops

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Curried Lamb Chops
Lamb chops cooked in the delightful flavours of cumin, coriander, cinnamon, cardamom and ginger


Lamb Chops – 8
Onion – ½ medium
Vegetable Oil – 2 tbsp
Water – 50 ml


Onion – ½ medium
Ginger 10 gm
Green Chilies – 2
Fresh Coriander Leaves – 1 handful
Salt – 3 tsp or to taste

Dry spices:

Whole Red Chilies – 2
Coriander Seeds – 1½ tbsp
Cumin Seeds – 1 tsp
Cardamom – 2
Cinnamon – 1 inch piece
Turmeric – 1 tsp


  • Clean the lamb chops by removing excess fat.
  • Blend all ingredients for the marinade to a smooth puree using couple of sips of water to aid the blending process.
  • Add the marinade to lamb chops and mix well to coat the chops uniformly.
  • Keep in the refrigerator for an hour.
  • Blend the dry spices together in a mill to a fine powder form (I use a coffee bean grinder mill).
  • Chop the onion to fine pieces.


  • Heat vegetable oil in a large heavy base pan.
  • Add chopped onion and stir-fry until light golden brown.
  • Add dry spice mix and stir for 10 seconds.
  • Remove chops from the marinate one at a time and add to the pan to cover the base (do not add the marinate to the pan at this stage).
  • Leave to cook for 30 seconds and flip them over.
  • This ensures the meat juices are sealed in with spice mix coating on the meat surface encouraging the spice flavour to absorb better.
  • Add rest of the marinade mix and water to the cooking pan and mix well.
  • Cook for 10 minutes on medium heat.
  • Let it rest for couple of hours for the flavours to absorb.
  • Serve hot with chapatti, roti.

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