Seriously good Lamb Chop curry

  • Prep Time : 10m
  • Cook Time : 50m
  • Ready In : 2:50 h

This is an easy curry recipe that never fails to please. Although the list of ingredients seem endless, believe me the making is pretty straightforward.

Eat it once and you’ll be hooked ,I promise.


1 kg lamb chops

Onions-2- grated

Ginger paste- 6 tbsp

Garlic paste- 4 tbsp

Turmeric powder ( Haldi)- 1 +1 tsp

Garam masala powder- 1 tsp

Cinnamon powder- 1/2 tsp

Chilli powder- 1 +1 tsp

Yoghurt- 1 cup beaten

Hot water- 1 cup


For the tempering

Bayleaves- 2

Cinnamon sticks- 2 inch

Cloves- 10

Black cardamom- 2


Salt – to taste

Sugar- 1 tsp

Oil- for cooking


1. Marinate the lamb chops for at least 2 hours with half the ginger and garlic paste and 1 tsp each of the turmeric and chilli powders.

2. Grate the onions. A quick run in a strong blender will also give the same texture, don’t grind to a smooth paste. It not only changes the taste, but takes forever to brown and dry.

3. Heat a large pan/wok. Add 1 tsp oil and swirl it around the pan to make the surface relatively non-stick.

4. Pop the chops onto the hot oil very carefully and fry for 2-3 minutes on each side. Keep aside.

5. In the same pan, heat 2-3 tsp oil.

6. Add all the ingredients for the tempering

7. In about 30 seconds, when all the spices have released their aroma and changed colour slightly, add the onions.Β Fry for 3-4 minutes.

8. Add the remaining ginger garlic paste and fry Β for about 2 minutes.

9. Add in the remaining turmeric and chilli powder.

10. Add salt.

11. Keep frying till the mixture is completely dry and has no trace of moisture.

12. Reduce the flame and Add the beaten yoghurt and mix well.

13. Add the garam masala and the cinnamon powder.

14. Add the sugar. This does not sweeten the dish, but balances the tartness of the yoghurt and the heat of the chilli very well.

15. Add in the fried chops. Mix well.

16. Add in the hot water, mix well.

17. Cover and cook for 40 minutes, till the lamb is tender and the gravy is thick.

Serve hot with parathas and sliced onions.

Do serve it at dinner parties, it will be a big hit.

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