Pakistani Style Grilled Lamb Chops Recipes

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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

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

PAKISTANI-STYLE GRILLED LAMB CHOPS



Pakistani-Style Grilled Lamb Chops image

Categories     Lamb     Side     Broil

Yield serves 2¿3

Number Of Ingredients 9

4 teaspoons very finely grated peeled fresh ginger
2 teaspoons garlic, crushed to a pulp
1 tablespoon lemon juice
1 1/4 teaspoons salt
1/2-3/4 teaspoon cayenne pepper
Freshly ground black pepper
1/2 teaspoon garam masala, preferably homemade (page 285), but store-bought is fine
2 pounds lamb chops, shoulder or rib
2 tablespoons mustard, olive, or canola oil

Steps:

  • Combine the ginger, garlic, lemon juice, salt, cayenne, black pepper, and garam masala in a shallow dish large enough to hold the chops. Mix well. Rub this marinade on both sides of the chops, cover, and refrigerate 4-24 hours.
  • Just before eating, preheat the broiler and set a rack 4-5 inches from the source of heat.
  • Put the chops, with any marinade that clings to them easily, in a baking tray, brush both sides with oil, and place under broiler. Broil 3-4 minutes on each side or until browned. If the chops are an inch thick they will still be pink inside, the way I like them. If you want them more done, put them in a 350°F oven for 5-10 minutes, depending on the thickness of the chops and the doneness desired.

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