Andhra Pradesh Style Lamb Chop Pepper Fry Recipes

PAKISTANI LAMB CHOPS

Pakistani Lamb Chops image

This lamb chop dish has a delicious sweet and savory gravy made of caramelized onions. Goes great with some naan or rice.

Provided by Zulfiqar Ali

Categories World Cuisine Recipes Asian Pakistani

Time 1h10m

Yield 6

Number Of Ingredients 17

Ingredients

¼ cup oil
2 pounds lamb chops
3 pods green cardamom
1 pod black cardamom
2 bay leaves
1 cinnamon stick
1 teaspoon cumin seeds
6 large onions, thinly sliced
6 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 teaspoons red chile powder
½ teaspoon ground turmeric
salt to taste
¼ cup water
2 tomatoes, chopped
3 green chile peppers, halved and seeded
1 tablespoon chopped fresh cilantro, or to taste

Steps:

Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Remove and set aside.
Stir in green cardamom, black cardamom, bay leaves, cinnamon stick, and cumin seeds until fragrant, about 1 minute. Add onions, garlic, and ginger; cook until onion is golden brown, about 10 minutes. Mix in chile powder, turmeric, and salt; stir-fry for 1 minute. Add browned lamb, water, tomatoes, and chile peppers. Simmer over low heat until lamb is tender and all water has evaporated and onions have disintegrated into a thick gravy, about 40 minutes. Serve garnished with cilantro.

Nutrition Facts : Calories 451.6 calories, Carbohydrate 20.2 g, Cholesterol 89.7 mg, Fat 30.3 g, Fiber 4.2 g, Protein 25.5 g, SaturatedFat 10.4 g, Sodium 115.2 mg, Sugar 8.7 g

ANDHRA PRADESH STYLE LAMB CHOP PEPPER FRY

Andhra Pradesh Style Lamb Chop Pepper Fry image

Make and share this Andhra Pradesh Style Lamb Chop Pepper Fry recipe from Food.com.

Provided by Member 610488

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

4 lamb chops
6 tablespoons vegetable oil
salt, to taste
1 tablespoon fresh ground black pepper
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
300 g onions, chopped
1 tablespoon ginger-garlic paste
4 g green chili peppers, chopped
40 g curry leaves
150 ml tomato puree, fresh
1 tablespoon coriander powder
1 1/2 teaspoons ground black pepper
1 tablespoon cumin powder
1/4 teaspoon turmeric powder
1 teaspoon kashmiri chili powder
1/4 teaspoon garam masala powder
20 curry leaves, fried

Steps:

Preheat the oven to 180 degrees Celsius.
Marinate the lamb chops with salt, ground black pepper, ginger-garlic paste, turmeric powder, and 2 tablespoons of vegetable oil. Set aside in a refrigerator for an hour.
Meanwhile, heat 4 tablespoon of vegetable oil in a large saucepan or a wok, and add chopped green chile and onions. Stir-fry for 5 to 7 minutes or until golden brown.
Add curry leaves, ginger-garlic paste, and the dry spice powders and stir-fry for a minute. Pour in the fresh tomato purée and cook for 5 more minutes. Keep warm.
Remove the chops from the refrigerator and sear them on a hot skillet for a couple of minutes on each side. Place them on a roasting tray and cook in the oven for 4 to 5 minutes. Transfer to the saucepan and cook with the pepper masala for 3 to 4 minutes. Garnish with fried curry leaves and serve with Kerala Parotta (Kerala Paratha).

Nutrition Facts : Calories 534.3, Fat 46.3, SaturatedFat 13.9, Cholesterol 70.3, Sodium 70.9, Carbohydrate 13.3, Fiber 3, Sugar 5.1, Protein 17.6

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