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Tender, fall-off-the-bone lamb chops simmered in a rich, aromatic North Indian curry. This hearty and flavorful dish is perfect for a special dinner, pairing wonderfully with warm naan or basmati rice.
For 4 servings
Marinate the Lamb Chops
Sear the Lamb Chops
Prepare the Curry Base
Tender, fall-off-the-bone lamb chops simmered in a rich, aromatic North Indian curry. This hearty and flavorful dish is perfect for a special dinner, pairing wonderfully with warm naan or basmati rice.
This north_indian recipe takes 80 minutes to prepare and yields 4 servings. At 631.06 calories per serving with 41.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Masala
Simmer the Curry
Finish and Garnish
After cooking the masala (Step 4), add the seared lamb and water to a pressure cooker. Cook on high pressure for 15-20 minutes (about 4-5 whistles). Let the pressure release naturally before finishing with garam masala and kasuri methi.
Add 1-2 peeled and cubed potatoes along with the lamb chops to make it a more wholesome meal. They will cook to tenderness in the same amount of time.
For a richer, creamier gravy, stir in 2-3 tablespoons of heavy cream or cashew paste at the end of the cooking process, just before adding the garam masala.
This recipe works wonderfully with mutton pieces (bone-in) as well. You may need to increase the simmering time to 60-75 minutes to ensure the mutton is tender.
Lamb is a high-quality protein source, providing all essential amino acids necessary for building and repairing muscles, tissues, and supporting overall body function.
This dish is a great source of heme iron from the lamb, which is more easily absorbed by the body than plant-based iron. Adequate iron intake is crucial for preventing anemia and maintaining energy levels.
The curry is flavored with spices like turmeric and ginger. Turmeric contains curcumin, a compound known for its potent anti-inflammatory and antioxidant effects.
Ingredients like garlic, ginger, and various spices contain compounds that can help strengthen the immune system and fight off infections.
One serving of Lamb Chops Curry (about 3 chops with gravy) contains approximately 450-550 calories, depending on the fat content of the lamb and the amount of ghee used.
Lamb Chops Curry can be part of a healthy diet in moderation. Lamb is an excellent source of protein, iron, and B vitamins. However, it is also high in saturated fat. Using lean cuts of lamb and controlling the amount of ghee can make it a healthier choice.
Yes, you can substitute lamb chops with bone-in mutton pieces. Mutton is a tougher meat, so you will need to increase the simmering time to about 75-90 minutes, or pressure cook for 25-30 minutes until tender.
Absolutely. Follow the steps for searing and making the masala in the pressure cooker/Instant Pot on sauté mode. Then, add the lamb and water, and pressure cook on high for 15-20 minutes. It's a great way to save time.
To reduce the spiciness, you can stir in a tablespoon of full-fat yogurt, a splash of coconut milk, or a little cream at the end. A small amount of sugar or a squeeze of lemon juice can also help balance the heat.
This curry pairs beautifully with Indian breads like Naan, Roti, or Paratha. It's also delicious with steamed Basmati rice or Jeera rice. A side of kachumber salad or raita provides a refreshing contrast.
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