Wednesday, 11 July 2018

Masala Lamb Chops.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Time to share a much requested recipe!

You guys have been asking for a lamb chop recipe for ages and finally today I'm sharing one.
I honestly don't know what took me so long because in the end, it was super easy to do. Today's recipe comes courtesy of my Mother and we actually cooked it on Eid Al-Fitr.

The dish is lamb chops with a thick masala sauce. All the magic happens with the marinade which is yoghurt based and packed with loads of spices. The longer you leave it marinading, the better. Both in terms of flavour and in terms of how fast the lamb will cook. Basically the yoghurt and lemon juice in the marinade really help to soften the lamb as it sits.

Cooking lamb can be daunting. Everyone has their own way of eating it. This recipe will have you cook the chops low and slow, with all their marinade, until tender. Depending on the size and thickness of the chops, this can take anywhere from 30 minutes to 1 hour and sometimes even longer but you can speed things up by bashing the lamb with a meat mallet before cooking. Again, it does depend on how you like your lamb to be. If you want it well done, follow the method in this recipe. For a quicker cook, simply pan-fry or grill the lamb chops without any extra marinade until they're crispy and how you like them. How to tell if they're cooked? Simply cut one and try it.

These masala lamb chops go well with most things. I always love having them with a colourful chopped salad and hot, crispy chips. The chips go so well with the intense masala sauce and I think this meal will be perfect for a certain important game that is on tonight. Enjoy!

Lamb Chops, previously: lamb chop curry // sindhi lamb chop biryani

A Simple List of Ingredients:

1. Lamb Chops
2. Dried Fenugreek
3. Tandoori Masala
4. Ajwain Seeds
5. Garam Masala
6. Red Chilli Powder
7. Ground Cumin
8. Ground Coriander
9. Ginger Paste
10. Lemon Juice
11. Plain Yoghurt
12. Garlic Paste
13. Vegetable Oil
14. Salt

Bismillah, let's begin!


Let's start by discussing the most important ingredient - the lamb chops!


Today, I'm using about 15 large Lamb Chops. These were on the thicker side and so took longer to cook. If you want to speed up the cooking, use a meat mallet to bash the meat a little so that it is thinner and of an even thickness.


For the first marinade, add the Juice of 1 Lemon to the lamb chops.


Sprinkle over 1 teaspoon Salt and 1 teaspoon Red Chilli Powder.


Stir well and rub the spices and juice all over the chops. Set aside for at least 15 minutes to marinade.


After 15 minutes, let's add the second marinade to the lamb.


Put in:
1 teaspoon Tandoori Masala
1 level teaspoon Ajwain Seeds (Carom Seeds)
1/2 teaspoon Ground Cumin
1 teaspoon Garam Masala
1 teaspoon Ground Coriander
1 teaspoon Dried Fenugreek
1/2 teaspoon Ginger Paste
1/2 teaspoon Garlic Paste
7 tablespoons Plain Yoghurt
4 tablespoons Vegetable Oil


Mix really well and set aside to marinade for a few hours or overnight


I cooked mine after about 30 minutes. It was still tasty but for best results, marinade it overnight.


To cook, heat a large pot with a lid over medium high heat.


Tip in all the lamb chops.


Along with all their marinade.


Let everything start to bubble.


Then, cover the pan with a lid and leave to cook over a low heat for 1 hour, stirring halfway.


After an hour, check the meat to see if it's soft. If not, cook further until it is.


When you're happy with the lamb, turn the heat up and dry out the masala sauce until it thickens up. At this point, you can also grill or fry the chops to crisp them up.


Put the masala lamb chops onto a platter to serve. Sprinkle over chopped Fresh Coriander and Green Chillies to garnish.


Serve the lamb chops with your favourite side dishes!


I went with hot, crispy chips.


And, a colourful chopped salad.




Serve with your favourite cold drink on ice! No ice for me though. Too much of it has given me a sore throat this morning!

Masala Lamb Chops.

a simple recipe for spiced lamb chops.

Prep Time: About a few hours or overnight.
Cook Time: About 1 hour and 30 minutes.
Serves: About 4 people.

Ingredients

15 large Lamb Chops
Juice of 1 Lemon
1 teaspoon Salt
1 teaspoon Red Chilli Powder
1 teaspoon Tandoori Masala
1 level teaspoon Ajwain Seeds (Carom Seeds)
1/2 teaspoon Ground Cumin
1 teaspoon Garam Masala
1 teaspoon Ground Coriander
1 teaspoon Dried Fenugreek
1/2 teaspoon Ginger Paste
1/2 teaspoon Garlic Paste
7 tablespoons Plain Yoghurt
4 tablespoons Vegetable Oil

Prepare the lamb chops:
If your lamb chops are quite thick, use a meat mallet and bash them meat a bit until it is of an even thickness. This will help them to cook faster.

The first marinade:
Put the lamb chops into a large bowl with the lemon juice, salt, and red chilli powder. Stir well and leave to marinade for at least 15 minutes.

The second marinade:
To the lamb chops, add the rest of the ingredients and mix really well. Leave to marinade for a few hours or overnight.

Cook:
Place a large pan over medium high heat. When it's hot, put in the lamb chops along with all its marinade. Let it bubble then cover with a lid and let it cook on the lowest heat for 1 hour, stirring halfway. Check the meat to see if it's soft. If it isn't, cook it further until it is. When the lamb is soft, turn the heat up and allow the masala sauce to thicken up until you're happy with it. At this point, you can pan-fry or grill the lamb chops to get them crispy if you prefer.

Serve:
Put the lamb chops onto a platter to serve and sprinkle over chopped coriander and green chillies to garnish. Serve with chips and your favourite salad.

Keep me in your duas please, and enjoy your lamb chops!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

2 comments

  1. Salam sister..can u use pressure cooker instead.if so how long do u leave it in there for.

    ReplyDelete
    Replies
    1. Until the lamb chops are fully cooked - it really depends on how thick the meat is.

      Delete

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