Eid means meat. And these crispy masala lamb chops are a favourite here. I prefer to use separated chops, instead the whole rack of lamb. The meat itself is full of flavour and tastes amazing.
Check these recipes out for more great dinner ideas.
Preparation Time 10 minutes
Cook Time 30 minutes
Serves 6-8
Ingredients
2 kg lamb chops- around 16 lamb chops
Marinade
1/2 cup yogurt
4 tablespoons oil
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon garlic powder
2 teaspoon smoked paprika
1/2 teaspoon cinnamon powder
1 teaspoon red chilli flakes
2 teaspoon coriander powder
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon lemon zest
4 tablespoons fresh lemon juice
Oil for frying.
Instructions
Combine all the marinade ingredients. Mix well and set aside for 2 hours, or better yet, overnight.
When ready to cook, pour 2 tablespoons oil in a large pot. Place the chops and marinade in the pot and cook on a medium heat, covered for 20-25 minutes until the meat is tender.
Remove the lid and cook on a medium heat until the liquid dries up.
Remove the chops from the pot and set aside. Put the remaining cooked off marinade aside for later.
Pour 1/2 inch oil in a shallow pan, Fry the chops for 3-4 minutes each side until golden and crispy.
Serve with mint raita.
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