Lamb Chops

  • Servings: 4
  • Difficulty: medium
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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.

Lamb Kofta Kebab

  • Servings: 4
  • Difficulty: easy
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Perfect minced lamb kebabs with yogurt sauce and warm pitta bread for summer

Lamb Kofta Kebab500 gms lamb minced
1 medium sized grated onion
3-4 garlic cloves, crushed
2 tbsp finely chopped mint/ thyme /parsley ( as per choice)
Zest of 1 lemon, and separately, its juice 

Spices:
1 tsp ground cumin
2 tsp ground coriander
½ teaspoon ground chilli
Freshly ground black pepper
1/2 tsp ground allspice/garam masala 

Olive oil for brushing
Salt to taste
Soaked Bamboo Skewers 8-10

Yogurt sauce ingredients:
Mint, coriander, finely chopped green chillies and yogurt


In a large bowl, mix grated onion, crushed garlic cloves, chopped mint/ thyme /parsley, all spices and lemon zest with its juice.

Add minced lamb to the mixture and knead for 2-5 minutes until all ingredients are well blended.

Divide the mixture into 7-8 equal mounds and have your soaked bamboo skewers standing by.

Thread the skewer through one ball and mould around the pointed end of a skewer shaping into a 2-inch oval kebab. Repeat the same process for each ball. Damp your hands if mixture is very sticky.

Heat a grill pan/griddle over medium heat or prepare a grill. Drizzle the pan lightly with olive oil. When its hot place the kebab skewers on the pan and working in batches, grill the kebabs, turning occasionally, until golden on all sides and until the meat is cooked for about 8-10 minutes.

Serve hot with flat bread/pitta bread , fresh lettuce salad and yogurt sauce.