Pakistani Lamb Chops
Category: Lamb food recipes
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
Directions
-
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.
Malaysian Flatbread (Roti Canai) with Curried Lentil Dip
Mama's Oh-So-Savory Lamb and Eggplant Casserole
Chef John's Braised Lamb Shanks
Flavorful Persian Braised Lamb Shanks
Tabakh Roho (Syrian Lamb and Vegetable Stew)
Butter Lamb Gravy
Instant Pot Lamb Shoulder Chops
Mediterranean Lamb and Lentil Stew
Lamb Korma
Stuffed Leg of Lamb
Chef John's Grilled Lamb Steaks
Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine
Lamb Merguez Sausage Patties
Lamb Chops and Vegetables in Foil
Traditional Gyros
Oven-Roasted Boneless Leg of Lamb
Cassandra's Yummy Lamb Chops
Lamb Loaf
Grilled Leg of Lamb Steaks
Lime Glazed Leg of Lamb