Bombay Chops with Corn and Cumin Raita
Fire up your taste buds with these Bombay Chops paired with a refreshing Corn and Cumin Raita—a burst of bold Indian-inspired flavors. Juicy lamb chops are marinated in an aromatic blend of lemon juice, garlic, ginger, chili powder, cumin, turmeric, and coriander, ensuring every bite is packed with spice and zest. Grilled to perfection in just minutes, they’re tender, smoky, and irresistibly flavorful. To balance the heat, the smooth and cooling raita combines creamy yogurt, crisp corn kernels, ground cumin, and fresh cilantro for a vibrant side dish. Perfect for weeknight dinners or special occasions, this recipe comes together quickly and serves four. Whether you're craving spice, texture, or an exotic twist, this dish offers a true culinary adventure. Serve with naan or rice for an unforgettable Indian-inspired feast.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 3 tablespoons lemon juice
- 4 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon chili powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup yogurt
- 1 cup corn kernels (fresh or frozen and thawed)
- 0.5 teaspoon ground cumin (for raita)
- 2 tablespoons cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons vegetable oil
Instructions
1. In a large bowl, marinate the lamb chops by combining lemon juice, minced garlic, grated ginger, chili powder, turmeric powder, ground cumin, ground coriander, and 0.5 teaspoon of salt. Mix well and coat the lamb chops. Let them marinate for at least 30 minutes or up to overnight in the refrigerator.
2. While the lamb chops are marinating, prepare the raita. In a mixing bowl, combine yogurt, corn kernels, 0.5 teaspoon of ground cumin, chopped cilantro, and a pinch of salt. Mix well and refrigerate until ready to serve.
3. Heat a large skillet or grill pan over medium-high heat. Add 2 tablespoons of vegetable oil.
4. Add the marinated lamb chops to the hot skillet and cook for 3-4 minutes on each side for medium-rare, or longer if desired. Adjust seasoning with additional salt and pepper if needed.
5. Once cooked, transfer the lamb chops to a plate and let them rest for 5 minutes to retain their juices.
6. Serve the grilled Bombay lamb chops with a generous side of corn and cumin raita. Garnish with extra chopped cilantro if desired.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 677 mg | 29% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.2 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 121 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
