Sultani Chops Recipes

PAN SEARED LAMB CHOPS

Steps:

• Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
• Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
• Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
• Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
• Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.

SULTANI CHOPS

Steps:

• Wash and flatten chops.
• Mix onion-garlic paste, garam masala, chilli powder, vinegar, yoghurt, salt and pepper.
• Add chops to the mixture and rub well on both sides.
• Set aside for 3 hours.
• Beat egg whites lightly.
• Drain each chop.
• Dip each piece in the beaten egg white.
• Coat with bread crumbs.
• Heat oil in a shallow pan.
• Fry until golden brown.
• Serve hot.