Lamb Chops Masala
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.
For 4 servings
5 steps. 55 minutes total.
- 1
Step 1
- a.Marinate the Lamb Chops
- b.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.
- c.Mix thoroughly to ensure each chop is evenly coated.
- d.Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight for maximum flavor and tenderness.
- 2
Step 2
- a.Sear the Lamb Chops
- b.Heat 2 tbsp of ghee in a heavy-bottomed pan or skillet over medium-high heat until it shimmers.
- c.Remove the chops from the marinade, shaking off any excess. Place them in the hot pan without overcrowding (work in batches if necessary).
- d.Sear for 3-4 minutes per side until a deep brown crust forms. The chops will not be fully cooked at this stage.
- e.Remove the seared chops from the pan and set them aside on a plate.
- 3
Step 3
- a.Prepare the Masala Base
- b.In the same pan, add the remaining 1 tbsp of ghee and heat over medium heat.
- c.Add the cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until they become fragrant.
- d.Add the finely chopped onions and cook for 10-12 minutes, stirring frequently, until they are deep golden brown.
- e.Stir in the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Cook for 1 minute until the raw aroma disappears.
- f.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.
- g.Cook this masala mixture for 8-10 minutes, stirring often, until it thickens and you see the ghee separating at the edges.
- 4
Step 4
- a.Simmer the Chops in Gravy
- b.Return the seared lamb chops to the pan, along with any juices that have collected on the plate.
- c.Gently stir to coat the chops with the masala.
- d.Pour in the hot water and bring the mixture to a boil.
- e.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
Step 5
- a.Finish and Garnish
- b.Toast the kasuri methi in a dry pan for 20 seconds, then crush it between your palms and sprinkle it into the curry.
- c.Stir in the remaining 1 tsp of garam masala. Cook for another 2 minutes.
- d.Check for seasoning and adjust salt if needed. Garnish with fresh chopped coriander leaves.
- e.Let it rest for 5 minutes before serving hot with naan, roti, or basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender chops, marinate them overnight in the refrigerator.
- 2Ensure onions are well-browned (but not burnt) as this forms the rich, flavorful base of the curry.
- 3Don't overcrowd the pan when searing the chops. Searing in batches ensures a better crust.
- 4Using a heavy-bottomed pan is essential to prevent the masala from sticking and burning during the cooking process.
- 5For a richer gravy, you can add 2 tablespoons of cashew paste or heavy cream in the final step.
- 6Always use hot water for the gravy to maintain the cooking temperature and ensure the meat stays tender.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with mutton chops or even bone-in chicken pieces. Adjust the simmering time accordingly; mutton will require longer cooking, while chicken will cook faster.
Spice LevelSpice Level
To increase the heat, add more green chilies or a pinch of black pepper powder along with the other powdered spices. For a milder version, use Kashmiri red chili powder which is more for color than heat.
Richer GravyRicher Gravy
For a more decadent, restaurant-style finish, stir in 2-3 tablespoons of heavy cream or unsweetened khoya (milk solids) at the end of cooking.
Smoky FlavorSmoky Flavor
To impart a smoky 'dhungar' flavor, place a small steel bowl in the center of the finished curry. Add a piece of hot charcoal to it, pour a few drops of ghee on top, and immediately cover the pan for 2-3 minutes to trap the smoke.
Why this is on our healthy list.
Rich in Protein
Lamb is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron from the lamb, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for preventing anemia and maintaining energy levels.
Anti-Inflammatory Spices
The use of spices like turmeric (containing curcumin), ginger, and garlic provides anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
Rich in B Vitamins
Lamb is a good source of B vitamins, particularly B12 and B3 (niacin), which are vital for brain health, energy metabolism, and maintaining a healthy nervous system.
Frequently asked questions
Lamb Chops Masala can be part of a balanced diet. Lamb is an excellent source of high-quality protein, iron, and B vitamins. However, it is also high in saturated fat. This dish is moderately healthy; you can make it healthier by trimming excess fat from the chops and using ghee or oil sparingly.