Indian Lamb Chops
On a scale of one to ten, these Peshawari lamb chops are a perfect 10! I’ve been wanting to try this recipe for quite some time but somehow work and/or diet always got in the way.
In the end, my son took over and cooked for the family. Nice one!
The first time I tried these lamb chops at Sabir Karim’s Namaaste Kitchen in Camden I thought they were amazing.
Luckily Sabir agreed to share his recipe with us. I’m telling you, lamb chops don’t get much better than this.
You can read my review of Namaste Kitchen here if you’re interested in trying the chops made by the man himself.
Personally, I think these are the perfect lamb chops!
I promise, you won’t be disappointed!
The lamb chops do take a little time to prepare but if you have a good butcher he could probably do a lot of the work for you.
Preparation isn’t difficult though and here is what you need to do.
Ask your butcher for thick cut lamb chops a pictured. Trim off most of the fat so that you are left with a French cut chop as shown on the right.
You could cut the chops as shown or cut the meat off right down to the bone at the end. You may also need to cut off some additional bone pieces if you have really thick cut lamb chops as I did. These are the best.
Once you’ve trimmed the lamb chops, lightly pound them with a meat mallet. This helps tenderise the meat.
Now you’re ready to go to work with the marinade. Good luck. I think you’re going to love this one.
If you do, be sure to comment. Let’s let Sabir know how much we would like to try some of his other delicious recipes!
If you love this lamb recipe try these others:
- 6 large lamb chops trimmed of fat and slightly flattened
- 4 tbsps ginger & garlic paste
- 1½ tbsp raw papaya paste (half a raw papaya - skin on, blended with 2 tbsp mustard oil) or 1 tsp meat tenderiser
- ½ tsp salt (to taste)
- 1tbsp lemon juice
- 2 tsp Garam Masala powder
- ½ tsp chilli powder (to taste)
- 1 tsp cumin
- 1 tsp coriander powder
- ½ tbsp fenugreek leaves
- ½ tsp dry red chilli, crushed
- ½ tbsp mustard oil
- 1 tsp Coleman’s mustard paste
- 3 tbsp yogurt
- 2 tsp mint sauce.
- You need to marinate the meat in two stages.
- First, mix the ginger paste, garlic paste and raw papaya paste (or meat tenderiser) and a pinch of salt and massage into the chops.
- Leave for at least 40 minutes.
- Then take the rest of the ingredients and mix well together to make a fine paste. Add this to the marinade and leave for an hour at least. I left mine overnight.
- When ready, take the chops out of the marinade and cook on a high heat in a griddle pan for a few minutes either side or on a low flame BBQ grill.
- Brush with olive oil or melted butter whilst on the grill. Serve with lime.
I hope you enjoy this Peshwari lamb chops recipe. If you do try it, please leave a comment and tell me what you think. I’d love to hear from you.