Lemoncurriedlambchops Recipes

KASHMIRI LAMB CHOPS CURRY (INDIAN LAMB CHOPS)

Steps:

• In a large bowl, whisk together yogurt, ginger, garlic, lime juice, salt, pepper.
• Add lamb chops and mix everything using hands or fork.
• Marinate in the fridge overnight or atleast for 2hrs.
• Add the 'Kashmiri Spice Mix' in a blender and pulse to form a fine powder.
• Keep Aside.
• Heat 2 Tbsp oil and 1ghee in a skillet for a minute over medium flame.
• Remove the marinated lamb chops from the fridge.
• Using a fork, lift the marinated lamb chops and place in skillet.
• Cook evenly on both sides on low medium heat till meat is tender (takes about 4 minutes each side).
• Remove the cooked lamb chops and place on kitchen towel to soak any excess oil.
• Add 1 Tbsp of Kashmiri Spice Mix in the leftover yogurt marinade and whisk to a smooth paste.
• Add the remaining oil and ghee to the skillet.
• Reduce the heat to low and add the whisked yogurt marinade and garam masala.
• Saute and cook for 5-6 minutes (stir every 2 minutes to prevent burning the sauce).
• Finally, add cooked lamb chops and water.
• Mix everything together and cover cook for 10 minutes on low heat.
• After 10 minutes, touch the chops with a fork and the meat should be tender. (Also the sauce would be thick and creamy now).
• Turn off the heat and transfer to a serving bowl.
• Serve with steamed rice or choice of bread/rolls.

CURRIED LAMB CHOPS

Steps:

• In a large skillet, brown lamb chops on both sides in oil. Remove and keep warm. In the same skillet, saute the onion, apple and curry until tender. Combine the flour, salt, sugar and mustard; add to the pan. Gradually stir in broth and lemon juice until blended. bring to a boil over medium heat; cook and stir for 2 minutes. Reduce heat., Return chops to the skillet; cover and simmer for 15 minutes, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve over rice.

LEMON PORK CHOPS

Steps:

• Place the pork chops in a 3-qt. slow cooker. Sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup., Cover and cook on low for 6-8 hours or until meat is tender.

LEMON CURRIED LAMB CHOPS

Steps:

• Combine lemon juice, curry powder, salt and sugar.
• Brush mixture over the chops and let stand for 2 hours to absorb the flavors.
• Heat the butter in a frying pan, cook until golden brown on both sides.

CURRIED LAMB CHOPS WITH SAVOURY RICE

Steps:

• Grill the chops until tender.
• While they are cooking, heat the oil in a large saucepan, add the chopped onions and saute until transparent.
• Add the curry powder and stock powder and cook for 2 minutes.
• Add soup and water and stir over a low heat for 5 minutes.
• Add the cooked chops, simmer for 5-10 minutes until heated through.
• Season with salt and pepper.
• Serve with Savoury Rice.
• Savoury Rice.
• Put the rice into a large saucepan of boiling salted water and boil for 12-15 minutes until tender.
• Drain water out.
• Heat oil in a large frying pan, add chopped bacon, saute lightly for 2 minutes.
• Add rice, gherkins and parsley.
• Reheat stirring with a fork.

LEMON-GARLIC MARINATED LAMB CHOPS

Steps:

• In a small bowl mix together first 7 ingredients. Pour marinade over chops and let marinade 20 min-1 hours.
• Preheat grill pan and grill to desired done-ness (I prefer mine med-rare which takes 3-4 minute on each side).
• Note: You can cook the lamb however you prefer, grill pan, broiler, saute pan etc.