Lamb Chops


  • Servings: 4
  • Difficulty: medium
  • Print

A traditional family recipe of Lamb chops marinated with ginger garlic and Indian spices.

0468-10 pieces lamb chops
3 tbsp ginger garlic paste
2 green chillies (based on your tolerance for spice)
1 cup fresh coriander leaves and stem, finely chopped
1 cup water
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
1 egg
1 tbsp lemon juice
bread crumbs
salt to taste
oil for shallow fry


Wash all lamb chops and cook in a pressure cooker with 1 cup water, salt and 1 tbsp ginger garlic for 10 to 15 minutes or cook in a large pan until lamb is half cooked. Once done, remove chops and keep aside.

(Tip: Lamb stock can be reserved to a quick delicious clear lamb soup.)

Grind remaining ginger-garlic paste along with green chillies and corianders into a fine paste using little water. In a bowl, whisk one egg, then add the above paste with turmeric powder, red chilli powder, garam masala powder and lemon juice. Mix well.

Add lamb chops to the above mixture and coat each lamb pieces thoroughly. Be very careful while mixing so as not to break the chops. Cover the lamb with cling film and leave to marinate in refrigerator for at least 3-4 hours.

In a pan, add some oil for shallow frying. Once the oil is hot, coat each lamb chop with breadcrumbs and fry until it turns golden brown and crispy on both sides for about 8-10 min.

Once done, sprinkle some chopped coriander. Serve hot with green chutney and crunchy salad.

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