This is a Kashmiri recipe for spicy lamb chops. Kashmiri lamb chops just don’t get any better.
I’ve been making this recipe for many years. In fact a version of these spicy lamb chops was featured in my book ‘The Curry Guy’. You will find this version in ‘The Curry Guy BBQ’.
About this recipe
You will find kashmiri lamb chops featured on many curry house menus but they rarely look this good. Usually these spicy chops are boneless and pound until flat. This time around I decided to cut the lamb into double chops, perfect for picking up and enjoying at a family barbecue.
How do you make Kashmiri spicy lamb chop?
In India, mutton often refers to goat meat and this recipe is really good when made with goat, too. Here you will find the authentic way of making these amazing chops, marinating them and then frying. If you would rather place your chops on the grill instead of frying them, go for it. That’s nice too. Just grill over direct heat until charred and cooked to your liking.
The meat is first simmered in a spiced milk mixture which gives the spicy lamb chop a subtle yet outstanding flavour. Then you fry those seasoned tender chops for a couple of minutes. This really is the perfect starter course for any curry barbecue though these spicy lamb chops also make an excellent main course too.
What do you serve with these spicy lamb chops?
These spicy lamb chops are delicious served simply as a starter with a squeeze of lemon juice or a good chutney. If you would like to make them as part of a larger meal, why not try some of these one pan curries?
How about serving these spicy lamb chops with homemade naans? You find the naans you want to make here —> instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis.
Step by step photos
Toast the gram flour over a medium heat in a frying pan.
You want the flour to turn about two tones darker from the toasting. Set aside.
Cut your lamb chops into double chops and remove most of the surface fat.
Place your prepared lamb chops in a pot with the whole spices.
Cover with milk and bring to a simmer. Simmer the spicy lamb chops for 30 minutes.
Remove from the milk and pat dry.
Mix the lamb chops with the marinade ingredients and allow to marinate for 24 to 48 hours or just start cooking.
Fry the lamb chops until crispy. You could also cook them on the cooking grate over the coals. Frying is more authentic though.
Transfer the cook spicy lamb chops to a paper towel to soak up the excess oil.
Enjoy
Indian Lamb Recipes - How To Make Kashmiri Lamb Cutlets
Ingredients
- 3 tbsp gram (chickpea) flour
- 8 double-cut bone-in lamb or mutton chops
- 500ml (2 cups) full-fat (whole) milk, plus extra as needed
- 1⁄4 tsp cloves
- 1 tsp fennel seeds
- 1 blade mace (about 2.5cm/1in)
- 5cm (2in) piece of cinnamon stick
- 3 green cardamom pods, lightly bruised
- 1 onion, quartered
- 2 tbsp garlic and ginger paste
- Juice of 1 lemon
- 2 tbsp Greek yoghurt, whisked 1 tbsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt, or to taste
- Rapeseed (canola) oil, for frying Lemon wedges, to serve
- Flaky sea salt, to serve
Instructions
- Place a frying pan over a medium heat and toast the gram (chickpea) flour for a couple of minutes, stirring continuously until fragrant and about two tones darker in colour. Set aside.
- Place the lamb or mutton chops in a saucepan and pour the milk over them. The meat should be completely covered with liquid, so add more milk if needed.
- Stir in the cloves, fennel seeds, mace, cinnamon stick, cardamom pods and onion and bring to a simmer. Cook for 30 minutes and then remove the meat from the milk and pat dry.
- Place the chops in a large bowl and coat with the garlic and ginger paste, lemon juice, yoghurt, chilli powder, cumin, coriander and salt. Once thoroughly coated, add the toasted gram flour and mix well with your hands. You can start cooking immediately or let the meat marinate in the fridge for up to 48 hours.
- When ready to cook, heat about 2.5cm (1in) rapeseed (canola) oil in a frying pan over a high heat. When visibly hot, add the chops and fry for about 3 minutes until charred, then flip over to cook the other side. Continue cooking until charred and crispy in places. Drain on paper towels before serving with lemon wedges and flaky sea salt.
Notes
Although the traditional way to finish these chops is to fry them, they are also amazing grilled over a high heat on a cooking grate or skewered and cooked until charred to your liking. You can, however, get a delicious smoky flavour to the chops by using the dhungar method, which involves using a piece of burning charcoal to smoke the marinated meat. I find it easiest to do this by marinating the meat in a lidded wok. Make a well in the centre of the meat, then fold a sheet of foil in half and place a of burning charcoal on top. Put this into the well in the centre of the meat and drizzle with 1 tablespoon of ghee – it will begin to smoke. Immediately cover the wok and leave until almost all of the smoke has subsided. Cook as above.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 193Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 42mgSodium: 952mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 12g
plasterer bristol
Thursday 30th of April 2015
Now this sounds so nice. Thanks for sharing this. Looks simple to make to.
Simon
Dan Toombs
Tuesday 21st of July 2015
Thanks Simon. Hope you get a chance to try it.
Dan