Tender, succulent lamb chops marinated in yogurt and spices, then simmered in a rich and aromatic onion-tomato masala. A showstopper North Indian curry that's perfect for a special dinner or celebration.
Prep25 min
Cook55 min
Soak120 min
Servings4
Serving size: 2 pieces(2 lamb chops with gravy)
785cal
54gprotein
18gcarbs
Ingredients
800 g Lamb Chops (about 8 pieces, Frenched if preferred)
120 g Curd (plain, full-fat, whisked)
3 tbsp Ginger-Garlic Paste (divided)
1 tbsp Lemon Juice (freshly squeezed)
2 tsp Red Chili Powder (divided, use Kashmiri for color)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Aromatic, protein-packed Lamb Chops Masala with melt-in-mouth Rumali Roti – a true delight!
This indian dish is perfect for lunch. With 1114.53 calories and 62.010000000000005g of protein per serving, it's a nutritious choice for your meal plan.
56gfat
(or vegetable oil)
1 tsp Cumin Seeds
1 pc Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom Pods (slightly crushed)
2 medium Onion (finely chopped)
3 medium Tomatoes (pureed)
2 pcs Green Chili (slit lengthwise)
1.5 tsp Coriander Powder
240 ml Water (hot)
1 tsp Kasuri Methi (dried fenugreek leaves)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Lamb Chops
In a large bowl, combine the lamb chops with curd, 2 tbsp ginger-garlic paste, lemon juice, 1 tsp red chili powder, 0.5 tsp turmeric powder, 1 tsp garam masala, and 1 tsp salt.
Mix thoroughly to ensure each chop is evenly coated.
Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight for maximum flavor and tenderness.
2
Sear the Lamb Chops
Heat 2 tbsp of ghee in a heavy-bottomed pan or skillet over medium-high heat until it shimmers.
Remove the chops from the marinade, shaking off any excess. Place them in the hot pan without overcrowding (work in batches if necessary).
Sear for 3-4 minutes per side until a deep brown crust forms. The chops will not be fully cooked at this stage.
Remove the seared chops from the pan and set them aside on a plate.
3
Prepare the Masala Base
In the same pan, add the remaining 1 tbsp of ghee and heat over medium heat.
Add the cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onions and cook for 10-12 minutes, stirring frequently, until they are deep golden brown.
Stir in the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Cook for 1 minute until the raw aroma disappears.
Add the tomato puree, remaining 1 tsp red chili powder, coriander powder, remaining 0.5 tsp turmeric powder, and remaining 1 tsp salt. Mix well.
Cook this masala mixture for 8-10 minutes, stirring often, until it thickens and you see the ghee separating at the edges.
4
Simmer the Chops in Gravy
Return the seared lamb chops to the pan, along with any juices that have collected on the plate.
Gently stir to coat the chops with the masala.
Pour in the hot water and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 25-30 minutes, or until the lamb is tender and the gravy has thickened.
5
Finish and Garnish
Toast the kasuri methi in a dry pan for 20 seconds, then crush it between your palms and sprinkle it into the curry.
Stir in the remaining 1 tsp of garam masala. Cook for another 2 minutes.
Check for seasoning and adjust salt if needed. Garnish with fresh chopped coriander leaves.
Let it rest for 5 minutes before serving hot with naan, roti, or basmati rice.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
