Indian Pan Fried Masala Lamb Chops
Pan fried masala lamb chops marinated in classic Indian spices before being quickly cooked in ghee are the ultimate finger-licking treat.
These chops benefit from at least 8 hours in a marinade, but cooking takes just 15 minutes, and there is just 10 minutes of preparation time.
Spicy Indian Lamb Chops
I adore lamb chops. I don't eat them very often, as they are pretty pricey and they are a little "indulgent" on pretty much every level.
But on occasion, then I figure we're worth it... my minted lamb chops, tandoori lamb chops, Greek lamb chops and harissa lamb chops all hold a special place in my foodie crushes!
And now I can add another to that lovely list; these delicious masala lamb chops return to Indian influences.
They are delicious, tender and gloriously easy to make.
The chops are marinated overnight in a list of the heavy hitters of Indian spices. Kashmiri chilli powder, turmeric, coriander, cumin, garlic, ginger and, of course, fenugreek.
Then they are simply pan fried in ghee, and whilst the headline timings for this seem to take a long time. Preparation takes just 10 minutes, and cooking takes just 15 minutes; all of the rest of the time, the lamb is marinating!
Frequently Asked Questions
Do I have to marinate the lamb chops?
No, but you do get the best results from doing so. The lemon juice is particularly good at tenderising the fat on the outside of the chops.
Why should the marinade not stay on for more than 24 hours?
The lemon juice kinda cures/cooks the lamb, and when it is exposed for too long, the meat can become "mushy".
Can I bake these lamb chops?
You can, but I always find the results disappointing. Crank up the oven as high as it will go and cook them for 8-14 minutes, depending on how pink you want them and how thick they are.
Can I use this marinade on other cuts of lamb?
Yes, this is great on Barnsley chops, lamb leg steaks and even lamb shoulder chops.
Can I make this in advance?
It's technically both safe and possible to do this... but lamb chops are a premium cut of meat, and it would be a crying shame to cook, cool and reheat them.
Serving Suggestions
The obvious choice with Indian flavours would be some rice, and whilst some pilau rice would work wonderfully with these masala lamb chops, I have gone off in a different direction.
And that direction is spuds!
In the pictures on this page, I have opted for my roasted Bombay potatoes. But both my aloo methi and jeera aloo recipes would work exceptionally well.
When it comes to a sauce, I have opted for my mint raita (omitting the cucumber), because lamb and mint just work.
If you wanted something to freshen everything up, go for my take on a kachumber salad.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 28cm or 11" frying pan.
- Kitchen tongs.
- Mixing bowl.
- Cling film.
- Measuring spoons.
Pan Fried Indian Masala Lamb Chops Recipe
Ingredients
- 6 Lamb Chops Approx 700g total (try to source thick lamb chops)
- 1 tablespoon Ghee
For the Marinade:
- 2 tablespoon Lemon Juice
- 1 tablespoon Cooking Oil
- 3 teaspoon Kashmiri Chilli Powder
- ½ teaspoon Ground Turmeric
- 1 teaspoon Ground Coriander
- 1 teaspoon Garlic Granules
- ¾ teaspoon Ground Cumin
- ¼ teaspoon Ground Ginger
- 2 teaspoon Dried Fenugreek Leaves
- ½ teaspoon Salt
Instructions
- Add all of the ingredients for the marinade to a mixing bowl, and whisk to combine into a paste.
- Add the lamb chops, and massage the paste into them. Cover with cling film and refrigerate for at least 8 hours.
- Heat a 28cm or 11" frying pan over a medium-high heat, and when it is hot, add the ghee. Then sear the fat on the edges of the lamb chops.
- Return the chops to the pan, and sear them for 3-4 minutes on each side, then serve.
