Main - Lucy's famous curry chops recipes

Author: Kelvin Hoskins  

Kashmiri Lamb Chops Curry (Indian Lamb Chops): exotic and extremely succulent lamb chop made using saffron, yogurt, and special Kashmiri spice blend. Combine lamb curry with lamb chops and you get this delicious lamb chops curry recipe.

Indian lamb curry

Indian lamb curry
This curry is full of flavour, yet is very simple to prepare.
Provided by: Jenny Fanshaw
Total time: 45 minutes
Cook time: 40 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: asian, indian
Number of ingredients: 6
Ingredients:
  • 36.80 gm vegetable oil
  • 4 lamb forequarter chops
  • 1 medium brown onion, cut into thin wedges
  • 115.50 gm rogan josh curry paste
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 1 bunch English spinach, washed, trimmed, roughly chopped
Nutrition:
  • Calories: 152.97 calories
  • Fat: 52.7 grams fat
  • Saturated Fat: 16.4 grams saturated fat
  • Carbohydrate: 10.7 grams carbohydrates
  • Sugar: 3.0 grams sugar
  • Protein: 31.4 grams protein
  • Cholesterol: 100.8 milligrams cholesterol
  • Sodium: 523.7 milligrams sodium
How to cook:
  1. Heat half the oil in a large, heavy-based saucepan over high heat. Cook lamb for 1 to 2 minutes each side or until browned. Transfer to a plate.
  2. Heat remaining oil in pan over medium heat. Add onion. Cook, stirring, for 4 to 5 minutes or until golden. Add curry paste. Cook, stirring, for 30 seconds or until fragrant. Add tomato. Stir to combine. Return lamb to pan. Cover. Bring to the boil. Reduce heat to low. Cook for 30 minutes or until lamb is tender. Add spinach. Cook, stirring for 1 to 2 minutes or until spinach has wilted.
Notes: Massaman lamb chop and potato curry, 1 tbsp peanut oil · 8 Coles Australian Lamb Loin Chops · 1 large brown onion, chopped · 1/2 x 210g jar massaman curry paste · 400ml can coconut milk · 1 tbsp fish

How To Make Lamb Chop Curry

How To Make Lamb Chop Curry, easy lamb chop curry recipe for beginners lamb chop Duration: 4:55

How to Cook Curry Lamb Forequarter Chops

How to Cook Curry Lamb Forequarter Chops. Southern Fried Cabbage Recipe | How To Make Duration: 16:44

Lucy's famous curry chops

*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.
Provided by: Member recipe
Yields: 3 servings
Number of ingredients: 11
Ingredients:
  • 8 lamb chops (forequarter, chump or neck)
  • 2 medium onions, finely chopped
  • 3-4 cloves garlic, crushed
  • 1 tsp fresh ginger, grated
  • 2-30.00 gm madras curry powder
  • 1 tsp garam masala
  • 1 tsp chilli flakes
  • 510.00 gm chicken style liquid stock
  • 44.40 gm tomato paste
  • 4.00 gm brown sugar
  • 4 whole cloves
Nutrition:
  • Calories: 164.39 calories
  • Fat: 48.7 grams fat
  • Saturated Fat: 20.3 grams saturated fat
  • Carbohydrate: 16.6 grams carbohydrates
  • Sugar: 6.8 grams sugar
  • Protein: 48.8 grams protein
  • Cholesterol: 192 milligrams cholesterol
  • Sodium: 780.5 milligrams sodium
How to cook:
  1. Fry chops on each side until browned, remove from pan and set aside. Saute onions, garlic and ginger until lightly browned. Add curry powder, garam masala and chilli flakes and cook for a couple of minutes until mixture sticks together and goes dry.
  2. Add chicken stock, tomato paste, brown sugar and cloves and bring to a slow boil.
  3. Add a little cornflour to thicken and reduce to a simmer. Put chops back in and cover and cook for 90 minutes.
  4. Take off lid and add diced apple and/or sultanas, if required, and cook for another 30 minutes.
  5. Serve with rice, mash, garlic bread or poppadums.
Notes: Curry mustard lamb chops with snow pea salad, 800g sebago potatoes, unpeeled · 1 garlic clove, crushed · 2 tsp mild curry powder · 2 tbsp wholegrain mustard · 1/4 cup extra virgin olive oil · 8 small lamb loin

Kashmiri Lamb Chops Curry (Indian Lamb Chops)

Kashmiri Lamb Chops Curry (Indian Lamb Chops)
Kashmiri Lamb Chops Curry (Indian Lamb Chops): exotic and extremely succulent lamb chop made using saffron, yogurt, and special Kashmiri spice blend.
Provided by: Molly Kumar
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 19
Ingredients:
  • 1 Small Bay Leaf
  • 1 Tsp Kashmiri Chili Powder - you may use other mild red chili powder
  • 1 Tsp Fennel Seeds
  • 6 Green Cardamom Pods
  • 5 Cloves
  • 1/4 Cinnamon Stick
  • 6 Almonds
  • 1/4 Tsp Saffron
  • 1 Cup Yogurt
  • Ginger Paste
  • Garlic Paste
  • 1 Tbsp Lemon Juice
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 4 Lamb Chops - I'm using loin chops
  • 2 Tbsp Ghee - brown butter
  • 4 Tbsp Oil - to make the curry
  • 2 Tsp Garam Masala - homemade or store bought
  • 1/2 Cup Water
Nutrition:
  • Calories: 596 calories
  • Carbohydrate: 11 grams carbohydrates
  • Cholesterol: 128 milligrams cholesterol
  • Fat: 46 grams fat
  • Fiber: 3 grams fiber
  • Protein: 37 grams protein
  • Saturated Fat: 15 grams saturated fat
  • Serving Size: 4 serving
  • Sodium: 393 grams sodium
  • Sugar: 5 grams sugar
  • Trans Fat: 1 grams trans fat
  • Unsaturated Fat: 28 grams unsaturated fat
How to cook:
  1. In a large bowl, whisk together yogurt, ginger, garlic, lime juice, salt, pepper.
  2. Add lamb chops and mix everything using hands or fork.
  3. Marinate in the fridge overnight or atleast for 2hrs.
  4. Add the 'Kashmiri Spice Mix' in a blender and pulse to form a fine powder.
  5. Keep Aside.
  6. Heat 2 Tbsp oil and 1ghee in a skillet for a minute over medium flame.
  7. Remove the marinated lamb chops from the fridge.
  8. Using a fork, lift the marinated lamb chops and place in skillet.
  9. Cook evenly on both sides on low medium heat till meat is tender (takes about 4 minutes each side).
  10. Remove the cooked lamb chops and place on kitchen towel to soak any excess oil.
  11. Add 1 Tbsp of Kashmiri Spice Mix in the leftover yogurt marinade and whisk to a smooth paste.
  12. Add the remaining oil and ghee to the skillet.
  13. Reduce the heat to low and add the whisked yogurt marinade and garam masala.
  14. Saute and cook for 5-6 minutes (stir every 2 minutes to prevent burning the sauce).
  15. Finally, add cooked lamb chops and water.
  16. Mix everything together and cover cook for 10 minutes on low heat.
  17. After 10 minutes, touch the chops with a fork and the meat should be tender. (Also the sauce would be thick and creamy now).
  18. Turn off the heat and transfer to a serving bowl.
  19. Serve with steamed rice or choice of bread/rolls.
Notes: Slow Cooked Lamb Curry, Ingredients. 1x 2x 3x · 4-6 lamb chops Forequarter for super tender · 2-3 tablespoons vegetable oil · 1 onion chopped · 2 cloves garlic minced

Lamb Chops Curry

Lamb Chops Curry
Combine lamb curry with lamb chops and you get this delicious lamb chops curry recipe. Succulent, tender pieces of lamb coated in authentic spicy masala gravy. Serve with chapatti or naan bread for a real treat!
Provided by: by Nabeela Kauser
Total time: 75 minutes
Cook time: 65 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 16
Ingredients:
  • 50 ml Olive Oil
  • 1 tsp Peppercorn
  • 2 Bay Leaf
  • 5 Green Cardamoms
  • 1 tsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 500 g Lamb Chops
  • 2 Onions
  • 3 Tomatoes
  • 1 tsp Kashmiri Chilli
  • 1 tsp Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tsp Salt
  • 1 tsp Turmeric Powder (Haldi)
  • 1 tsp Garam Masala
  • 500 ml Water
Nutrition:
  • Calories: 375 kcal
  • Carbohydrate: 14 g
  • Protein: 33 g
  • Fat: 21 g
  • Saturated Fat: 5 g
  • Cholesterol: 95 mg
  • Sodium: 687 mg
  • Fiber: 4 g
  • Sugar: 5 g
  • Serving Size: 1 serving
How to cook:
  1. Add the olive oil and heat up in the pan on medium heat until hot
  2. Add the black peppercorns, bay leaves and green cardamom pods then sauté for 1-2 minutes
  3. Add the ginger paste and garlic paste then sauté for another few minutes
  4. Add the lamb chops and cook until the lamb chops change colour
  5. Add the onions and cook for 3-4 minutes until the onions have softened
  6. Add the tomatoes and cover and cook for 4-5 minutes
  7. Add the Kashmiri chilli powder, turmeric powder, chilli powder and coriander powder then cook the spices for 6-8 minutes
  8. Add the water and cook for 30-40 minutes
  9. Add the garam masala and coriander then cook for 1-2 minutes until the oil separates – the oil has separated when there is a thin layer of oil on the top
  10. Serve immediately with fresh homemade garlic naan and enjoy!
Notes: Indian lamb chops recipe, Ingredients · 12 best-end lamb chops, flattened to 2cm thick (ask your butcher to do this for you) · green chutney · 1 lime, cut into wedges to serve
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