Quick Lamb Chop Curry Recipe
Indian inspired tender lamb chop curry in a spicy hot and sour gravy featuring tamarind and balanced with a touch of honey.
Servings 2 Servings
Calories 618kcal
Ingredients
- 4 French Trimmed Lamb Chops
- 1 tablespoon Oil
- 1 teaspoon Dried Mint
- 1 teaspoon Kashmiri Chilli Powder
- 1 teaspoon Onion Granules
- ¼ teaspoon Salt
- ¼ teaspoon Ajwain Seeds
For the Sauce:
- 35 g Tamarind Pulp 25mm or 1" Cube
- 35 ml Boiling Water 2 tablespoon + 1 teaspoon
- 1 Small-Medium Onion 100g
- 15 g Ginger ½ Thumb sized piece
- 4 Garlic Cloves
- 1 tablespoon Ghee
- 8 Curry Leaves
- 1 Cinnamon Stick
- 4-6 Green Chillies
- ½ teaspoon Fennel Seeds
- ½ teaspoon Cumin
- ½ teaspoon Ground Turmeric
- ½ teaspoon Amchoor Powder
- 200 g Tin of Tomatoes 7oz
- 20 g Honey 1 tablespoon
- ½ tablespoon White Vinegar
- 1 tablespoon Dried Fenugreek Leaves
- ¼-½ teaspoon Salt
- 1 teaspoon Garam Masala
Instructions
- Mix together the oil with the dried mint, chilli powder, onion granules, ajwain seeds and coarse sea salt to form a paste.
- Add the paste to the lamb chops and set aside to marinate for around an hour; the marinade time is optional, but it does improve the final dish.
- Pour the water over the tamarind, mash it with a fork and allow it to soften for 10 minutes.
- Peel the onion, roughly chop it and place it in a mini blender.
- Peel the garlic cloves and add them to the blender.
- Peel the ginger, roughly chop it and add it to the blender.
- Discard the stems from the green chillies and cut them in half lengthways.
- Heat the ghee in a 28-30cm (11-12") frying pan over a medium-high heat. When the ghee is hot, add the fennel seeds, curry leaves, cinnamon stick, and green chillies, then cook for 60 seconds.
- Stir through the cumin, turmeric, and amchoor.
- Add the blended onion mix and cook for 5 minutes.
- Add the tinned tomatoes, honey, vinegar, and fenugreek leaves, stir, then reduce the heat to low.
- Mash the tamarind again and pass it through a fine-mesh sieve before adding to the sauce.
- Have a taste of the sauce, add salt as desired, cover with a lid and simmer for 10 minutes.
- I like to discard the cinnamon at this point, blend the sauce and pass it through a fine sieve; this is an optional step.
- Whilst the sauce is simmering, heat a griddle pan over a high heat. When the pan is hot, stand the lamb chops on the fat/skin side and cook for 1-2 minutes; you may need to use some cooking tongs to hold them up.
- Flip the chops onto the side and cook for another minute before flipping and cooking for another minute.
- Add the garam masala to the sauce along with any remaining marinade and mix. Now is a good time to check for salt again.
- Drop in the lamb chops and cover them with the sauce, and then cook for a final 5-10 minutes (depending on how thoroughly you want the chops cooked).
Nutrition
Serving: 1 | Calories: 618kcal | Carbohydrates: 40g | Protein: 36g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 115mg | Sodium: 1310mg | Fiber: 7g | Sugar: 21g
