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Tender, succulent lamb chops marinated in a fiery Rajasthani spice blend and pan-fried until beautifully browned. This robust and aromatic dish is a meat lover's delight, perfect as a starter or a main course.
For 4 servings
Prepare and Marinate the Lamb Chops
Shallow-Fry the Lamb Chops
Tender, succulent lamb chops marinated in a fiery Rajasthani spice blend and pan-fried until beautifully browned. This robust and aromatic dish is a meat lover's delight, perfect as a starter or a main course.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 614.9 calories per serving with 39.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
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Prepare the Onion Masala
Combine and Finish the Dish
Garnish and Serve
After the dish is cooked, place a small steel bowl in the center of the pan. Add a hot piece of charcoal to the bowl, pour a teaspoon of ghee over it, and immediately cover the pan with a tight lid. Let it sit for 5 minutes to infuse a smoky flavor.
This recipe works wonderfully with mutton or goat chops as well. Adjust the cooking time accordingly, as mutton may take longer to become tender.
To reduce the heat, use Kashmiri red chili powder instead of a hotter variety and omit the green chilies.
Lamb is a high-quality protein source, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
This dish provides a significant amount of heme iron, which is easily absorbed by the body and helps prevent anemia. It's also rich in Vitamin B12, crucial for nerve function and the formation of red blood cells.
The marinade includes spices like turmeric and ginger, which contain powerful anti-inflammatory compounds like curcumin and gingerol that can help reduce inflammation in the body.
One serving of Lamb Chop Fry (approximately 2 pieces) contains around 450-550 calories, depending on the fat content of the lamb and the amount of ghee used.
Lamb Chop Fry can be part of a balanced diet when eaten in moderation. Lamb is an excellent source of high-quality protein, iron, and vitamin B12. However, it is also high in saturated fat and calories, especially when fried in ghee. To make it healthier, you can trim excess fat from the chops and use a minimal amount of oil.
Yes, absolutely. This recipe is also delicious with mutton or goat chops. Be aware that mutton may require a longer marination time (preferably overnight) and a slightly longer, slower cooking time to ensure it becomes tender.
This dish is very versatile. It can be served as an appetizer with mint chutney and onion rings. As a main course, it pairs well with Indian breads like naan or roti, and a simple kachumber salad on the side.
Tough lamb chops can result from a few things: not marinating long enough (the yogurt helps tenderize the meat), overcooking, or cooking them straight from the fridge. Ensure you marinate for at least 2 hours and cook until just done (145°F / 63°C for medium).
This recipe goes great with these complete meals
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