Pan Fried Indian Masala Lamb Chops Recipe
Lamb and Indian flavours are a match made in heaven, and these pan-fried masala lamb chops are a perfect example of that. They are marinated in a citrusy, spicy paste rocking classic flavour combinations before being quickly cooked in ghee.
Servings 2 Servings
Calories 779kcal
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.
I wouldn't let the chops sit for longer than 24 hours, or the lemon juice will break down the meat too much.
Working 3 at a time here is easier. Sear three first and set them aside, then do the other three.
Nutrition
Serving: 1 | Calories: 779kcal | Carbohydrates: 5g | Protein: 93g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 303mg | Sodium: 854mg | Potassium: 1315mg | Fiber: 2g | Sugar: 1g | Vitamin A: 900IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 10mg
