Lamb Chops Curry
Tender lamb chops simmered in a spiced onion-tomato gravy until rich and deeply flavorful. This Indian-style curry has a warming balance of whole spices, ginger, garlic, and a little yogurt for body.
For 4 servings
- prep · ~20 min
Marinate the lamb chops.
1.Place the lamb chops in a bowl with yogurt, half of the ginger-garlic paste, turmeric powder, red chili powder, and a small pinch of the salt.2.Rub the marinade well over the chops so they are evenly coated.3.Set aside for 20 minutes while you prepare the curry base.TIPA short yogurt marinade helps soften the meat and keeps the chops juicy. - saute · ~11 min
Cook the whole spices and onions.
1.Heat oil in a heavy pan over medium heat.2.Add bay leaf, cinnamon, green cardamom, cloves, and cumin seeds. Cook until fragrant, about 30 seconds.3.Add the sliced onion and cook until golden brown, 8 to 10 minutes.TIPTake time with the onions here; a deep golden color gives the curry its richness. - saute · ~9 min
Build the masala.
1.Add the remaining ginger-garlic paste and green chili. Cook for 1 minute until the raw smell fades.2.Add the tomato and cook until soft and pulpy, 6 to 8 minutes.3.Stir in coriander powder, cumin powder, garam masala, and the remaining salt. - saute · ~7 min
Sear the marinated chops in the masala.
Add the marinated lamb chops along with all the marinade. Turn the chops in the masala and cook over medium heat for 6 to 8 minutes until the meat loses its raw color and the masala clings to it.
- simmer · ~35 min
Simmer the curry until the lamb is tender.
Pour in water and bring the curry to a gentle boil. Cover, lower the heat, and simmer for 30 to 35 minutes, turning the chops once or twice, until the lamb is tender and the gravy is rich.
TIPKeep the heat low so the chops cook gently and stay tender instead of turning chewy. - garnish
Garnish with coriander leaves.
- serve
Serve the lamb chops curry hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the onions to a true deep golden, not just soft, or the gravy will taste flat and pale.
- 2Whisk the yogurt smooth before marinating so it coats the chops evenly and doesn't leave thick patches.
- 3After adding the chops, cook until the masala clings and the raw pink color is gone before pouring in water.
- 4Keep the simmer gentle; a hard boil can tighten lamb chops and make them chewy.
- 5Turn the chops once or twice during simmering so the bone-in pieces cook evenly in the gravy.
- 6If the gravy looks thin at the end, uncover and simmer a few extra minutes until the oil lightly separates.
- 7This curry tastes even better after a few hours of rest, when the lamb and whole spice flavors meld.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and add a splash of water while browning onions to prevent sticking; good if you want a lighter but still flavorful curry.
spicierSpicier
Add extra green chili or a little more red chili powder for a hotter version that stands up well to the richness of lamb.
pressure cookerPressure-cooker
Cook the masala as written, then pressure-cook the chops with water for faster tender results, especially if the lamb is from an older animal.
bonelessBoneless
Swap lamb chops for boneless lamb pieces and reduce simmer time slightly; useful if you want easier serving and more meat in each portion.
Why this is on our healthy list.
Protein-Rich Main Dish
Lamb chops and yogurt make this curry satisfying and rich in protein, helping turn it into a filling main course.
Contains Warming Spices
Ginger, garlic, cumin, coriander, cardamom, cloves, and cinnamon add aromatic depth along with plant compounds from whole and ground spices.
Tomato and Onion Base
The onion-tomato gravy adds vegetable content, natural sweetness, and savory body without relying on cream.
Frequently asked questions
Yes. You can marinate them for a few hours in the refrigerator for deeper flavor; bring them closer to room temperature before cooking.
