How do I know when the masala is cooked properly?

It should look thick and glossy, the tomatoes should be fully broken down, and the raw sharp smell should be gone.

Can I make Lamb Chops Masala ahead of time?

Yes, it reheats very well. In fact, the masala often tastes better after the chops sit in it for several hours.

What if my gravy is too thin at the end?

Remove the lid and simmer for a few more minutes so the excess water reduces and the masala thickens.

What should I serve with these lamb chops?

They pair especially well with naan, roti, jeera rice, or even plain basmati rice to soak up the masala.

Home / Recipes / indian / Lamb Chops Masala

indianMediumnon vegetariangluten freenut freelow carb

Lamb Chops Masala

RATING

4.6/5(87)

TASTE SCORE

9/10

Juicy lamb chops are marinated with yogurt and spices, seared until browned, then finished in a rich onion-tomato masala. It is bold, warming, and perfect with naan, roti, or jeera rice for a full Indian meal.

PREP

20m

COOK

40m

SERVES

2 LAMB CHOPS WITH GRAVY

461 cal

SERVINGS

METHOD · 9 STEPS

mix · ~5 min
Mix the marinade.
1.Add yogurt, 1 tbsp ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, 0.25 tsp salt, and black pepper to a bowl.
2.Mix until smooth and well combined.
3.Add the lamb chops and coat them well on all sides.
TIPA thick marinade clings better to the chops and gives deeper flavor.
rest · ~30 min
Rest the lamb chops.
Cover and refrigerate the marinated lamb chops for 30 minutes so the spices and yogurt can tenderize the meat.
grill · ~8 min
Sear the lamb chops.
1.Heat 1 tbsp oil in a heavy pan over medium-high heat.
2.Place the lamb chops in a single layer and sear until browned on both sides, about 3 to 4 minutes per side.
3.Remove the chops to a plate; they will finish cooking in the masala.
TIPDo not crowd the pan or the chops will steam instead of brown.
temper · ~2 min
Start the masala base.
1.Heat the remaining 1 tbsp oil in the same pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add the onion and green chili.
saute · ~9 min
Cook the onions and aromatics.
1.Cook the onion until lightly golden, about 6 to 8 minutes.
2.Add the remaining 1 tbsp ginger-garlic paste and cook for 1 minute.
3.Stir often so the paste does not stick.
saute · ~10 min
Cook the tomatoes into a masala.
1.Add the tomato and remaining 0.25 tsp salt.
2.Cook until the tomatoes soften and the masala looks thick and glossy, about 8 to 10 minutes.
3.Mash the tomatoes lightly with the spoon as they cook.
TIPCook the tomatoes well or the masala will taste sharp instead of rich.
simmer · ~15 min
Simmer the chops in the masala.
1.Return the seared lamb chops and any resting juices to the pan.
2.Add water and coat the chops with the masala.
3.Cover and cook on low heat until the lamb is tender and cooked through, 12 to 15 minutes.
TIPThe lamb should reach 160°F for safe cooking and still stay juicy.
garnish
Garnish with coriander leaves.
serve
Serve the lamb chops masala hot.
Spoon the thick onion-tomato masala over the chops and serve right away with roti, naan, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the lamb chops lightly before marinating so the yogurt mixture clings instead of sliding off.
2
Bring the marinated chops closer to room temperature for 15 to 20 minutes before searing for more even cooking.
3
Sear in batches if needed; overcrowding will stop the crust from forming on the chops.
4
Cook the onion until truly light golden before adding tomatoes, or the masala can taste flat and underdeveloped.
5
Let the tomatoes cook until oil begins to separate and the masala looks glossy; that is the cue the base is ready.
6
After simmering, rest the chops in the masala for 5 minutes off heat so the gravy settles onto the meat.
7
This dish tastes even better the next day; refrigerate the chops in the masala and reheat gently with a splash of water.