Simple yet flavourful lamb chops with plenty of healthy vegetables are perfect for a weeknight dinner. These lamb chops are easy to cook so you can prepare an elegant meal easily.
This is an easy recipe loaded with flavors. The marinade that I have used in this recipe is simple and it requires very few ingredients that are always available in your pantry.
I have marinated the meat for 6 hours. This helps the meat absorb the spices and gives it a rich flavor. You can marinate it overnight also. Keep the lamb chops overnight in the fridge and then one hour before cooking keep it out of the fridge.
I have pressure cooked the lamb chops and then I have pan-fried them with a few tablespoons of oil.
You can serve these lamb chops with mint sauce. They pair up well with couscous salad, roasted mixed vegetables like broccoli, carrots, potatoes and asparagus. Also it tastes excellent with roasted potatoes.
You can also pair it up with Indian bread varieties like chapati, naan, and roti along with a non-vegetarian or vegetarian curry and a salad.
EASY LAMB CHOPS RECIPE
Simple yet flavourful lamb chops with plenty of healthy vegetables are perfect for a weeknight dinner. These lamb chops are easy to cook so you can prepare an elegant meal easily.
PREPARATION TIME : 10 MINUTES
COOKING TIME : 25 TO 30 MINUTES
CAN BE SERVED TO 2 OR 3 PEOPLE
INGREDIENTS
- 6 lamb chops
- 2 teaspoons of red chili powder
- 2 teaspoons of kashmiri red chili powder
- 1 & a 1/2 teaspoon of garam masala powder
- 1 teaspoon of cumin powder
- 1/2 a teaspoon of turmeric powder
- 1/2 a teaspoon of ginger paste
- 1/2 a teaspoon of garlic paste
- 3 tablespoons of yogurt
- 3 to 4 tablespoons of vegetable oil
- 1 teaspoon of salt
METHOD
- Prepare a marinade using red chili powder, kashmiri red chili powder, cumin powder, garam masala powder, turmeric powder ginger-garlic paste, salt and yogurt.
- Clean the lamb chops and using a fork poke them so that the marinade is well soaked in the meat.
- Marinate the lamb chops with the prepared marinade and refrigerate it for 6 to 8 hours.
- Take it out of the fridge one hour before cooking so that it will come to room temperature when you cook it.
- Put the lamb chops in a pressure cooker, add 1/4 cup of water (in a 250 ml cup). Cook it on a high flame until the cooker releases 5 whistles and then cook it on a low flame for 15 minutes.
- Open the pressure cooker when the pressure is completely gone.
- Over a medium flame, heat three tablespoons of oil in a thick bottomed pan and place the lamb chops in it.
- Fry it for 7 minutes on a medium flame while turning the sides of the lamb chops.
- Serve warm.
NOTE
There will be masala left at the bottom of the pressure cooker. So, gently scoop it and spread it on the lamb chops before frying them them in the pan.
STEP BY STEP PICTURES
Prepare a marinade using red chili powder, kashmiri red chili powder, cumin powder, garam masala powder, turmeric powder ginger-garlic paste, salt and yogurt.
Clean the lamb chops and using a fork poke them so that the marinade is well soaked in the meat.
Marinate the lamb chops with the prepared marinade and refrigerate it for 6 to 8 hours.
Put the lamb chops in a pressure cooker, add 1/4 cup of water (in a 250 ml cup). Cook it on a high flame until the cooker releases 5 whistles and then cook it on a low flame for 15 minutes.
Over a medium flame, heat three tablespoons of oil in a thick bottomed pan and place the lamb chops in it.
Fry it for 7 minutes on a medium flame while turning the sides of the lamb chops.
Serve warm
