Pakistani Lamb Chops Recipes

PAKISTANI LAMB CHOPS

Pakistani Lamb Chops image

This lamb chop dish has a delicious sweet and savory gravy made of caramelized onions. Goes great with some naan or rice.

Provided by Zulfiqar Ali

Categories World Cuisine Recipes Asian Pakistani

Time 1h10m

Yield 6

Number Of Ingredients 17

Ingredients

¼ cup oil
2 pounds lamb chops
3 pods green cardamom
1 pod black cardamom
2 bay leaves
1 cinnamon stick
1 teaspoon cumin seeds
6 large onions, thinly sliced
6 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 teaspoons red chile powder
½ teaspoon ground turmeric
salt to taste
¼ cup water
2 tomatoes, chopped
3 green chile peppers, halved and seeded
1 tablespoon chopped fresh cilantro, or to taste

Steps:

Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Remove and set aside.
Stir in green cardamom, black cardamom, bay leaves, cinnamon stick, and cumin seeds until fragrant, about 1 minute. Add onions, garlic, and ginger; cook until onion is golden brown, about 10 minutes. Mix in chile powder, turmeric, and salt; stir-fry for 1 minute. Add browned lamb, water, tomatoes, and chile peppers. Simmer over low heat until lamb is tender and all water has evaporated and onions have disintegrated into a thick gravy, about 40 minutes. Serve garnished with cilantro.

Nutrition Facts : Calories 451.6 calories, Carbohydrate 20.2 g, Cholesterol 89.7 mg, Fat 30.3 g, Fiber 4.2 g, Protein 25.5 g, SaturatedFat 10.4 g, Sodium 115.2 mg, Sugar 8.7 g

PAKISTANI-STYLE GRILLED LAMB CHOPS

Pakistani-Style Grilled Lamb Chops image

Categories Lamb Side Broil

Yield serves 2¿3

Number Of Ingredients 9

Ingredients

4 teaspoons very finely grated peeled fresh ginger
2 teaspoons garlic, crushed to a pulp
1 tablespoon lemon juice
1 1/4 teaspoons salt
1/2-3/4 teaspoon cayenne pepper
Freshly ground black pepper
1/2 teaspoon garam masala, preferably homemade (page 285), but store-bought is fine
2 pounds lamb chops, shoulder or rib
2 tablespoons mustard, olive, or canola oil

Steps:

Combine the ginger, garlic, lemon juice, salt, cayenne, black pepper, and garam masala in a shallow dish large enough to hold the chops. Mix well. Rub this marinade on both sides of the chops, cover, and refrigerate 4-24 hours.
Just before eating, preheat the broiler and set a rack 4-5 inches from the source of heat.
Put the chops, with any marinade that clings to them easily, in a baking tray, brush both sides with oil, and place under broiler. Broil 3-4 minutes on each side or until browned. If the chops are an inch thick they will still be pink inside, the way I like them. If you want them more done, put them in a 350°F oven for 5-10 minutes, depending on the thickness of the chops and the doneness desired.

INDIAN LAMB CHOPS

Indian lamb chops image

Try these crispy Indian lamb chops cooked Amritsari-style on the barbecue. Two marinades means it takes more time to prepare, but you'll achieve more flavour

Provided by Good Food team

Categories Dinner, Main course

Time 1h

Number Of Ingredients 11

Ingredients

12 best-end lamb chops, flattened to 2cm thick (ask your butcher to do this for you)
green chutney
1 lime, cut into wedges to serve
2 tsp Kashmiri chilli powder
2 tbsp ginger & garlic paste
50ml vegetable oil
2 tsp tomato purée
large pinch of crushed black pepper
2 tsp Kashmiri chilli powder
1 tsp garam masala
1 tsp turmeric

Steps:

Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn't directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).

Nutrition Facts : Calories 505 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.96 milligram of sodium

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