How To Make Masala Lamb Chops Recipe

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These Masala lamb chops are delicious, succulent and flavorful. This dish is made by marinating lamb chops with basic Indian spices, and yoghurt and then grilled until they are cooked throughly

About the recipe

The Masala lamb chops recipe is easy to make at home just like the ones we get in an Indian restaurant with a few basic spices and using tender lamb chop. The process of making this recipe involves two steps: first is making the masala paste and coating nicely to the chops.Second is marinating it overnight or for at least 4 hours and then cooking using a grill pan until they are cooked. These chops taste great in their own way.

If you enjoy delicious recipes like this, then you'll love chicken pakora, Spicy chicken roast and Pepper chicken fry

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About the recipe
Ingredients
Instructions
Variations
Storage
FAQ
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Ingredients

Here's a list of ingredients you'll need to make this Indian lamb chop recipe

Lamb chops – I used lamb here, but you can make it with mutton too

Ginger garlic paste – Here I used homemade paste

Dry spices – Red chilli powder, coriander powder, garam masala powder, black pepper powder and turmeric powder

Yoghurt/Dahi – adds a creamy texture

Herbs – coriander leaves

Oil – I used sunflower oil , but you can use any neutral oil or olive oil

Salt to taste

For the details of the exact quantities of each ingredient, check the recipe card below

Instructions

Masala Lamb Chops Recipe: Step by step

Wash the lamb chops in water and allow them to drain the water completely

In a large mixing bowl, add chops, dry spices and salt

Next, add black pepper powder and ginger garlic paste

Now add the yoghurt, chopped coriander leaves and 1 tablespoon of oil. Mix well

Cover with cling film and keep the marination in the fridge for at least 4 hours (Note: If you have time keep it overnight)

Once 4 hours is done, bring the marinated chops to room temperature.

Next, heat a grill pan over medium-high heat and add the oil and spread evenly with a pastry brush.

Add the chops to the pan and the put the remaining masala on the top.Cook the chops for 2-3 minutes over medium heat. After that,turn them over to the other side and continue to cook until they are browned or cooked throughly.

Enjoy tasty and delicious Indian lamb chops with lemon wedges and onions or with green chutney

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Variations

You can add lemon juice and chopped garlic cloves to the marination to make it more flavourful.

Storage

It is best to serve when it is hot. Once it cools down it will become dry and little bit chewy. So I suggest to enjoy them when they are hot.

You can store any remaining chops in an air tight container and refrigate for 2-3 days.

Before serving, bring the chops to room temperature and cook in a pan for 2-3 minutes on both sides by drizzling little water.

FAQ

How to cook lamb chops to be tender?

Once the chops have been marinated , bring the marinated chops to room temperature. Fry on medium heat for 2-3 minutes, turn to another side and fry until they are browned on both sides or cooked throughly.

Can we pan fry the lamb chops instead of grilling?

Yes, you can pan fry. As they cook very easily.You can do it in oven too.

How to avoid lamb chops becoming tough and chewy?

Temperature plays a key role here,if you undercook them on low heat it will be chewy and if it is overcooked it becomes tough and dried. So cook on medium-high heat,until they are browned and cooked throughly.

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Chicken 65

Instant pot butter chicken

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Lamb roast

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