Lamb Chops Indienne
Elevate your dinner table with the vibrant flavors of **Lamb Chops Indienne**, a dish that combines tender, marinated lamb chops with a rich, aromatic sauce. Infused with a medley of warm Indian spices like turmeric, cumin, garam masala, and paprika, the yogurt-based marinade ensures the lamb is melt-in-your-mouth tender and deeply flavorful. After being seared to golden perfection, the chops are simmered in a creamy tomato-onion sauce, creating a perfect balance of heat and creaminess. Garnished with fresh cilantro, this dish pairs beautifully with basmati rice or warm naan bread. Whether you're hosting a special occasion or craving a taste of the exotic, this recipe is your ticket to a truly indulgent, restaurant-quality meal at home. Keywords: Indian lamb chops, creamy lamb curry, spiced lamb recipe, lamb chops with yogurt marinade.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 1 cup plain yogurt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 cup canned diced tomatoes
- 0.25 cup heavy cream
- 2 tablespoons fresh cilantro, chopped
Instructions
In a large bowl, combine the yogurt, turmeric, cumin, coriander, garam masala, paprika, grated ginger, minced garlic, lemon juice, salt, and black pepper. Mix well to form a marinade.
Coat the lamb chops thoroughly with the marinade, ensuring they are evenly covered. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for best results.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Remove the lamb chops from the marinade, allowing excess marinade to drip off, and sear them for 2-3 minutes per side until golden brown. Transfer to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the diced tomatoes and cook for 5 minutes until the mixture thickens slightly. Season with additional salt if needed.
Lower the heat to a gentle simmer and stir in the heavy cream. Mix well to create a rich, smooth sauce.
Return the seared lamb chops to the skillet, spooning the sauce over the chops. Cover the skillet and let the lamb simmer for 10 minutes, or until cooked to your desired level of doneness.
Garnish with fresh cilantro and serve hot with basmati rice or naan bread.
Nutrition Facts
Calories |
4299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.9 g | 442% | |
| Saturated Fat | 142.6 g | 713% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 1072 mg | 357% | |
| Sodium | 3750 mg | 163% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 30.3 g | ||
| Protein | 249.6 g | 499% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 840 mg | 65% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 4624 mg | 98% | |
*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.
