Lamb Chop Masala
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
¼ c
/ 4 Tbsp neutral oil
1 lg
red onion, cut into thin half-moon slices
8
bone-in lamb rib chops, fat trimmed
6
cloves of garlic, grated on a microplane
1-inch piece of fresh ginger, grated on a microplane (peeling not required)
2
plum tomatoes, chopped
2 tsp
red chili powder, or sub cayenne powder
1 tsp
cumin seeds
1 tsp
ground coriander
½ tsp
ground turmeric
3
cardamom pods
1
cinnamon stick
2 tsp
Diamond Crystal kosher salt
Freshly ground black pepper (about 15 grinds of a pepper mill)
3 tbsp
plain whole-milk yogurt
4
birds-eye green chilis, stems removed but kept whole
1 c
loosely packed cilantro, stems and leaves, chopped for garnish
Lime wedges, for serving
This deeply savory recipe is inspired by chaap ka salan, a popular Pakistani dish typically made with goat chops (known as mutton). I wanted to re-create the dish with lamb, which is more widely available in the United States. The meat tenderizes and infuses with a blooming of warm spices, ultimately bathing in a tomato gravy bolstered with alliums. It’s extremely important here to trim and skim the fat off the lamb chops, so let a butcher do the hard work for you if it feels too daunting. Serve with fresh roti or naan—I recommend getting them from a local Indian or Pakistani restaurant to sop up the sauce.
Directions
- Trim all visible fat from the lamb chops, ensuring to remove any large fat pockets. If possible, ask your butcher to do this for you to get them really clean.
- In a heavy-bottomed wide pot, heat the oil over medium-high heat. Add the sliced onion and cook, stirring often until softened and golden at the edges, about 8 minutes.
- Add the lamb chops and sauté until they just begin to brown, about 4 to 6 minutes.
- Stir in the grated garlic, ginger, chopped tomatoes, red chili powder (or cayenne powder), cumin seeds, ground coriander, ground turmeric, cardamom pods, cinnamon stick, salt, and pepper. Mix well to coat the lamb in the spices, 3 to 5 minutes. Make sure to scrape up any masala from the bottom of the pot.
- Pour in 1 cup of water, reduce the heat to medium, and cover the pot with a lid. Cook for 15 minutes.
- After 15 minutes, stir in the yogurt and green chilis. Reduce the heat to medium-low and cover the pot again with a lid. Let cook for another 15 minutes. Check occasionally to ensure nothing sticks to the bottom, adding a splash of water if necessary. After 15 minutes, the gravy should have thickened, and a glossy layer of oil will rise to the surface. Remove cinnamon stick and cardamom pods if desired.
- Finish with chopped cilantro for garnish and serve alongside with lime wedges. Enjoy with warm roti or naan.
- Garnish: Chopped cilantro + whole frilly leaves