A rich and comforting lamb chop curry cooked slowly with aromatic spices, tomatoes, and cream. This Grandma’s Kitchen recipe is perfect served with rice or enjoyed on its own.
- Serves: 3–4 People
- Prep Time: 15 minutes
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- 340 g Lamb chops
- 1 large Onion, finely chopped
- 1 small piece Fresh ginger, chopped
- 1/2bowl Garlic, chopped
- 3 Green chilies (optional)
- 200 g Chopped tomatoes, blended
- 3 Cloves
- 3 Cardamom pods (1 black, 2 green)
- 1 tsp Salt
- 1 tsp Cumin seeds
- 1 tsp Garlic powder
- 1 tsp Kashmiri chili powder
- 1 tsp Turmeric powder
- 1 tsp Garam masala
- 1/2tsp Hing (asafoetida)
- 1 tsp Fenugreek (kasuri methi), crushed
- 50 ml Double cream
- 2 tbsp Oil
- 1 handful Fresh coriander, chopped (for garnish)
- 1/2–1cup Water (optional, for gravy)
For Dressing
Nutritional Information
-
Calories
420 kcal -
Protein
32 g -
Carbohydrates
10 g -
Fat
32 g -
Fiber
3 g -
Sugar
4 g -
Sodium
650 mg
Procedure
-
10 minutesMark As Complete
Prepare ingredients
Finely chop the onion, garlic, ginger, and chilies. Blend the tomatoes into a purée.
-
3 minutesMark As Complete
Heat spices
Heat oil in a pan. Add cardamom pods, cloves, and cumin seeds. Fry gently until aromatic.
-
5 minutesMark As Complete
Cook base
Add garlic, ginger, and onions. Sprinkle in the salt and cook until onions soften and lightly brown.
-
5 minutesMark As Complete
Add tomatoes
Stir in the blended tomato purée and cook until slightly thickened.
-
5 minutesMark As Complete
Add spices and lamb
Add garlic powder, turmeric, Kashmiri chili powder, garam masala, hing, and fenugreek. Mix well, then add the lamb chops.
-
2 minutesMark As Complete
Add cream
Pour in the double cream and mix gently. Cover and cook on low heat for 10 minutes.
-
20 minutesMark As Complete
Slow cook
Add water if serving with rice. Cover and simmer on low heat until lamb is tender.
-
2 minutesMark As Complete
Garnish and serve
Turn off the heat, garnish with fresh coriander, and serve hot.
