Easy to cook and full of flavor, lamb chops are one of my favorite meats to prepare whenever I am hosting a party. Even kids love to nibble them, and adults will not be able to resist.
I prefer rib lamb chops for this recipe, and you can even bake them in the oven or grill them outdoors during summer instead of cooking on stovetop. Serve them along with a chutney, or raita and a salad on the side.
Lamb Chops – around 2 kg
Red chilli powder – 1 tbsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1 1/2 tsp
Lemon juice – 3 tbsp
Ginger garlic paste – 1 1/2 tbsp
1. Trim off any excess fat, wash the chops well, drain and pat dry. Slash the meaty side of the chops 2 or 3 times with a knife. In a mixing bowl, add all the ingredients except the chops and oil and mix well. Add the chops and rub the spice paste into the chops well. Cover with a lid and let marinate overnight.
2. The next day bring it to room temperature before you start cooking. In a wide thick bottomed non-stick frying pan at medium high heat, pour 2 tbsp oil and as soon as it warms up, add the chops in a single layer and let them sear well. Once they are browned, turn them so that they brown on the side as well. Once nicely browned, add a cup of water and cover the pan with a tight lid. Lower the heat to simmer and let cook until the meat is tender. Once the meat is tender, increase the heat, uncover the pan and cook until the water evaporates. Serve warm.
This is my second contribution to the Hyderabadi Bakr Eid Food Festival that I am hosting this month on my blog. Click on the link or the logo for more details. The logo for the event is:
Remember that the event is on and you can all send in your entries to me before December 31, 2010.
And now for what you all have been waiting for. Thank you all for participating in the giveaway. The lucky winner of the Tetley Tea giveaway is Maryam. Congratulations Maryam, I hope you enjoy the gift basket of goodies.