Lamb Chop Fry

Instructions

1. 1

   Prepare and Marinate the Lamb Chops

   • Pat the lamb chops dry with a paper towel. This helps the marinade adhere better.
   • In a large mixing bowl, combine the curd, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, salt, and lemon juice. Whisk until smooth.
   • Add the lamb chops to the bowl and use your hands to rub the marinade evenly over each piece, ensuring they are fully coated.
   • Cover the bowl and refrigerate for at least 2 hours. For best results and more tender chops, marinate overnight.
2. 2

   Shallow-Fry the Lamb Chops

   • Remove the marinated chops from the refrigerator about 20-30 minutes before cooking to bring them closer to room temperature.
   • Heat the ghee in a heavy-bottomed pan or skillet over medium-high heat. The ghee should be hot but not smoking.
   • Carefully place the marinated chops in a single layer in the pan. Do not overcrowd; cook in batches if necessary.
   • Fry for about 5-7 minutes on the first side without moving them, until a deep brown crust forms. Flip and cook for another 5-6 minutes on the other side, or until cooked through. The internal temperature should reach 145°F (63°C) for medium.
   • Once cooked, remove the chops from the pan and set them aside on a plate.
3. 3

   Prepare the Onion Masala

   • In the same pan with the remaining ghee and flavorful meat drippings, add the thinly sliced onions.
   • Reduce the heat to medium and sauté the onions for 8-10 minutes, scraping the bottom of the pan to release any browned bits (fond). Cook until the onions are soft and have turned a deep golden brown.
   • Add the slit green chilies and sauté for another minute until they are fragrant and slightly blistered.
4. 4

   Combine and Finish the Dish

   • Return the fried lamb chops to the pan with the browned onions.
   • If there is any leftover marinade in the bowl, pour it into the pan.
   • Gently toss everything together, ensuring the chops are well-coated with the onion masala.
   • Cook for an additional 2-3 minutes, allowing the flavors to meld and the masala to cling to the chops.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish generously with freshly chopped coriander leaves.
   • Serve the Lamb Chop Fry hot, accompanied by fresh onion rings and lemon wedges for squeezing over.