Spicy Lamb Lahori Chops |

Name: Spicy Lamb Lahori Chops
Prep time: 4 h 20 min
Cook time: 1 h 10 min
Total time: 5 h 30 min
Cuisine: Pakistani
Ingredients: 2.2 lb – 1 kg lamb chops; 1 tbsp garlic ginger paste; 2 red chili peppers, finely chopped; 1 tsp salt; 1/4 tsp turmeric; 1 tsp chili powder; 2 tbsp tomato sauce; 2 tbsp sweet chili sauce; 2 tbsp lemon juice; 1 tsp steak and chops spice; 1 tsp BBQ spice; 1/4 tsp black pepper; 3 tbsp ghee; 4 garlic cloves, chopped; 1 red onion, sliced into rings; 1/2 green pepper, julienned; 1/2 red pepper, julienned; 1/2 yellow pepper, julienned; 1 tomato, chopped; 1 green chili, sliced; 1 tsp salt; 1/4 tsp turmeric; 2 tbsp ghee; Fresh dhania for garnish

Description

These Spicy Lamb Lahori Chops are rich, spicy, buttery, and messy as you would expect. The lamb turns beautifully tender while the stir-fried peppers and onions soak up all those spicy pan juices.

Ingredients

Scale

Lamb Chops

2.2 lb - 1 kg lamb chops
1 tbsp garlic ginger paste
2 red chili peppers, finely chopped
1 tsp salt
1/4 tsp turmeric
1 tsp chili powder
2 tbsp tomato sauce
2 tbsp sweet chili sauce
2 tbsp lemon juice
1 tsp steak and chops spice
1 tsp BBQ spice
1/4 tsp black pepper
3 tbsp ghee
4 garlic cloves, chopped

Stir Fry Topping

1 red onion, sliced into rings
1/2 green pepper, julienned
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 tomato, chopped
1 green chili, sliced
1 tsp salt
1/4 tsp turmeric
2 tbsp ghee
Fresh dhania for garnish

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Instructions

In a large bowl, mix the 1 tbsp garlic ginger paste, 2 chopped red chili peppers, 1 tsp salt, 1/4 tsp turmeric, 1 tsp chili powder, 2 tbsp tomato sauce, 2 tbsp sweet chili sauce, 2 tbsp lemon juice, 1 tsp steak and chops spice, 1 tsp BBQ spice, and 1/4 tsp black pepper.
Add the 2.2 lb – 1 kg lamb chops and rub the marinade into every little corner.
Cover and marinate for at least 2 hours, but overnight gives the best flavour.
Heat 3 tbsp ghee in a large heavy pan over medium heat.
Add the 4 chopped garlic cloves and fry for about 30 seconds until fragrant.
Add the marinated lamb chops along with all the marinade.
Braise on medium to low heat (depending on the size and thickness of the chops, around 45-60 minutes), turning now and then, until the chops are tender and properly cooked through.
If the pan starts drying out too quickly, add a small splash of water and continue cooking.
Once the chops are tender, increase the heat slightly for a few minutes to help the sauce thicken and lightly coat the chops. You want them glossy, not swimming in liquid.
In a separate pan, heat 2 tbsp ghee over medium heat.
Add the sliced red onion and cook for about 4 to 5 minutes until softened.
Add the julienned green pepper, red pepper, yellow pepper, chopped tomato, sliced green chili, 1 tsp salt, and 1/4 tsp turmeric.
Stir fry for 6 to 8 minutes until the tomatoes break down slightly and the peppers are tender but still have a little bite.
Arrange the lamb chops on a serving platter and spoon the stir-fried vegetables over the top.
Scatter fresh dhania over everything before serving.
Serve hot with naan, roti, fries, or even saffron rice if you’re extra hungry.

Notes

Prepared, tried, and tested by Melanie