"
Melt-in-your-mouth tender, incredible flavor!|Spice level perfect for family dinner|Worth the two-step cooking process!|Kids devoured these exotic chops!|Best lamb recipe in my collection|Restaurant quality without special equipment|Spices blend beautifully with tender meat|Makes impressive dinner party main
"
Masala Lamb Chops Recipe
Learn how to make authentic tender Masala Lamb Chops using a unique two-stage cooking method. This easy recipe creates incredibly succulent lamb infused with aromatic Indian spices – first simmered until fork-tender, then stir-fried with caramelized onions and warming spices for restaurant-quality results at home.
<ul class="ingredients-main-list">
<li class="ingredients-single-item">8 lamb chops (approximately 1kg)</li>
<li class="ingredients-single-item">3 tbsp vegetable oil</li>
<li class="ingredients-single-item">2 large onions, finely sliced</li>
<li class="ingredients-single-item">4 cloves garlic, minced</li>
<li class="ingredients-single-item">3 cm piece ginger, grated</li>
<li class="ingredients-single-item">2 green chilies, finely chopped (adjust to taste)</li>
<li class="ingredients-single-item">2 tbsp tomato puree</li>
<li class="ingredients-single-item">1 tsp turmeric powder</li>
<li class="ingredients-single-item">2 tsp coriander powder</li>
<li class="ingredients-single-item">1 tsp cumin powder</li>
<li class="ingredients-single-item">1 tsp red chili powder (adjust to taste)</li>
<li class="ingredients-single-item">2 tsp garam masala</li>
<li class="ingredients-single-item">250ml water</li>
<li class="ingredients-single-item">Salt to taste</li>
<li class="ingredients-single-item">Fresh coriander leaves, chopped for garnish</li>
<li class="ingredients-single-item">1 lemon, cut into wedges for serving</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Trim excess fat from the lamb chops if desired, but leave a thin layer for flavor. Pat the chops dry with paper towels and set aside. This helps them brown better later in the cooking process.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
In a large, deep pan or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add half of the sliced onions and cook slowly for about 10-12 minutes, stirring occasionally, until they become deeply golden and caramelized. This slow caramelization creates a beautiful sweet base for our masala. Remove half of these onions and set aside for the final stage.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
To the remaining onions in the pan, add the minced garlic, grated ginger, and chopped green chilies. Sauté for 2-3 minutes until fragrant and the raw smell disappears. Your kitchen should be filling with amazing aromas now!
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
Add the lamb chops to the pan and sear them for about 2-3 minutes on each side until they develop a light brown color. Don't worry about cooking them through at this stage - we're just building flavor.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Pour in 250ml of water, reduce the heat to low, cover the pan, and let the lamb chops simmer gently for 30-35 minutes, or until they become fork-tender. This gentle simmering is the first stage of our two-stage cooking method that ensures incredibly tender meat.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Once the lamb is tender and most of the liquid has evaporated (there should be just a little moisture left), remove the chops from the pan and set aside temporarily. If there's too much liquid left, increase the heat and reduce it down to about 3-4 tablespoons of concentrated flavor base.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
Now we begin the second stage of cooking. In a separate large frying pan, heat the remaining 2 tablespoons of oil over medium-high heat. Add the remaining sliced onions and fry until they start to turn golden brown, about 5-6 minutes.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
Add the tomato puree to the onions and cook for 2 minutes, stirring constantly to prevent burning. The puree should darken slightly and lose its raw taste.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 9</h4>
Lower the heat to medium and add all the dry spices: turmeric, coriander powder, cumin powder, red chili powder, and 1 teaspoon of garam masala. Stir continuously for 30 seconds to cook the spices without burning them. If the mixture seems too dry, add a splash of water to prevent the spices from burning.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 10</h4>
Carefully place the pre-cooked lamb chops into this spice mixture, along with any reserved cooking liquid from the first stage. Gently turn the chops to coat them evenly with the masala. Cook for about 5-7 minutes, turning occasionally, until the masala thickens and coats the chops beautifully. The edges should start to caramelize slightly.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 11</h4>
Sprinkle the remaining teaspoon of garam masala over the chops and add the reserved caramelized onions from step 2. Gently fold everything together to combine the flavors. This final addition of garam masala gives a beautiful aromatic finish to the dish.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 12</h4>
Taste and adjust the seasoning with salt as needed. The masala should be thick and clinging to the chops, not watery. If it's too wet, increase the heat and cook for a few more minutes to reduce.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 13</h4>
Transfer the masala lamb chops to a serving platter. Garnish generously with fresh chopped coriander leaves and serve with lemon wedges on the side for squeezing over. These chops pair beautifully with naan bread, steamed rice, or a simple cucumber raita. Enjoy while hot!
</li>
</ol>
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Guilty Chef FAQ for
Kitchen by Guilty Chef
Masala Lamb Chops Recipe
What ingredients are used in Masala Lamb Chops from Kitchen by Guilty Chef?
The recipe uses lamb chops, vegetable oil, onions, garlic, ginger, green chilies, tomato puree, and a blend of Indian spices including turmeric, coriander, cumin, red chili powder, and garam masala. Fresh coriander leaves and lemon wedges are used for garnish.
How to cook Masala Lamb Chops from Kitchen by Guilty Chef at home?
Learn how to cook Masala Lamb Chops from Kitchen by Guilty Chef using their unique two-stage cooking method. First simmer the lamb with aromatics until tender, then stir-fry with caramelized onions and a rich spice blend. This technique creates exceptionally succulent lamb with deep flavor penetration and a beautifully caramelized exterior.
What makes the two-stage cooking method for Indian lamb chops so effective?
The two-stage method first tenderizes the meat through gentle simmering, allowing flavors to penetrate deeply. The second stage creates caramelization and intensifies the spices, resulting in lamb that's exceptionally tender inside with a rich, flavorful crust outside - impossible to achieve with single-stage cooking.
What are the best side dishes to serve with spiced Indian lamb?
Complement these aromatic lamb chops with cooling cucumber raita, fluffy basmati rice, or buttery naan bread to soak up the rich masala. A simple kachumber salad (diced cucumbers, tomatoes, and onions) adds freshness, while mint chutney provides a bright contrast to the warming spices.
How can I adjust the spice level of lamb masala for different preferences?
Control the heat by adjusting the green chilies and red chili powder. For milder flavor, remove chili seeds and reduce quantities. For extra heat, add more chilies or a pinch of cayenne. The caramelized onions provide natural sweetness that balances spice levels regardless of your preference.
More Recipes from
Kitchen by Guilty Chef
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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"description": "Learn how to make authentic tender Masala Lamb Chops using a unique two-stage cooking method. This easy recipe creates incredibly succulent lamb infused with aromatic Indian spices – first simmered until fork-tender, then stir-fried with caramelized onions and warming spices for restaurant-quality results at home.",
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"carbohydrateContent": "12 g",
"proteinContent": "42 g",
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"recipeIngredient": [
"8 lamb chops (approximately 1kg)",
"3 tbsp vegetable oil",
"2 large onions, finely sliced",
"4 cloves garlic, minced",
"3 cm piece ginger, grated",
"2 green chilies, finely chopped (adjust to taste)",
"2 tbsp tomato puree",
"1 tsp turmeric powder",
"2 tsp coriander powder",
"1 tsp cumin powder",
"1 tsp red chili powder (adjust to taste)",
"2 tsp garam masala",
"250ml water",
"Salt to taste",
"Fresh coriander leaves, chopped for garnish",
"1 lemon, cut into wedges for serving"
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"@type": "HowToStep",
"name": "Prepare the lamb",
"text": "Trim excess fat from the lamb chops if desired, but leave a thin layer for flavor. Pat the chops dry with paper towels and set aside. This helps them brown better later in the cooking process."
},
{
"@type": "HowToStep",
"name": "Caramelize onions",
"text": "In a large, deep pan or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add half of the sliced onions and cook slowly for about 10-12 minutes, stirring occasionally, until they become deeply golden and caramelized. This slow caramelization creates a beautiful sweet base for our masala. Remove half of these onions and set aside for the final stage."
},
{
"@type": "HowToStep",
"name": "Add aromatics",
"text": "To the remaining onions in the pan, add the minced garlic, grated ginger, and chopped green chilies. Sauté for 2-3 minutes until fragrant and the raw smell disappears. Your kitchen should be filling with amazing aromas now!"
},
{
"@type": "HowToStep",
"name": "Sear the lamb",
"text": "Add the lamb chops to the pan and sear them for about 2-3 minutes on each side until they develop a light brown color. Don't worry about cooking them through at this stage - we're just building flavor."
},
{
"@type": "HowToStep",
"name": "First stage cooking",
"text": "Pour in 250ml of water, reduce the heat to low, cover the pan, and let the lamb chops simmer gently for 30-35 minutes, or until they become fork-tender. This gentle simmering is the first stage of our two-stage cooking method that ensures incredibly tender meat."
},
{
"@type": "HowToStep",
"name": "Remove the lamb",
"text": "Once the lamb is tender and most of the liquid has evaporated (there should be just a little moisture left), remove the chops from the pan and set aside temporarily. If there's too much liquid left, increase the heat and reduce it down to about 3-4 tablespoons of concentrated flavor base."
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{
"@type": "HowToStep",
"name": "Start second stage cooking",
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},
{
"@type": "HowToStep",
"name": "Add tomato puree",
"text": "Add the tomato puree to the onions and cook for 2 minutes, stirring constantly to prevent burning. The puree should darken slightly and lose its raw taste."
},
{
"@type": "HowToStep",
"name": "Add dry spices",
"text": "Lower the heat to medium and add all the dry spices: turmeric, coriander powder, cumin powder, red chili powder, and 1 teaspoon of garam masala. Stir continuously for 30 seconds to cook the spices without burning them. If the mixture seems too dry, add a splash of water to prevent the spices from burning."
},
{
"@type": "HowToStep",
"name": "Return lamb to pan",
"text": "Carefully place the pre-cooked lamb chops into this spice mixture, along with any reserved cooking liquid from the first stage. Gently turn the chops to coat them evenly with the masala. Cook for about 5-7 minutes, turning occasionally, until the masala thickens and coats the chops beautifully. The edges should start to caramelize slightly."
},
{
"@type": "HowToStep",
"name": "Finish with garam masala",
"text": "Sprinkle the remaining teaspoon of garam masala over the chops and add the reserved caramelized onions from step 2. Gently fold everything together to combine the flavors. This final addition of garam masala gives a beautiful aromatic finish to the dish."
},
{
"@type": "HowToStep",
"name": "Adjust seasoning",
"text": "Taste and adjust the seasoning with salt as needed. The masala should be thick and clinging to the chops, not watery. If it's too wet, increase the heat and cook for a few more minutes to reduce."
},
{
"@type": "HowToStep",
"name": "Serve",
"text": "Transfer the masala lamb chops to a serving platter. Garnish generously with fresh chopped coriander leaves and serve with lemon wedges on the side for squeezing over. These chops pair beautifully with naan bread, steamed rice, or a simple cucumber raita. Enjoy while hot!"
}
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"@type": "Review",
"author": "Priya Sharma",
"datePublished": "2024-05-20",
"reviewBody": "These lamb chops are absolutely melt-in-your-mouth tender! The spice blend is perfectly balanced and the two-stage cooking method makes all the difference. My family couldn't stop raving about them!",
"name": "Incredible Tender Flavor",
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{
"@type": "Review",
"author": "Miguel Fernandez",
"datePublished": "2024-05-23",
"reviewBody": "I was hesitant about the cooking time but it was absolutely worth it. The spice level was perfect for our family dinner - flavorful but not too hot. Even my kids who are picky eaters enjoyed these exotic chops!",
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"@type": "Review",
"author": "Aisha Abdullah",
"datePublished": "2024-05-25",
"reviewBody": "This recipe produces restaurant-quality lamb chops without needing any special equipment. The garam masala at the end really elevates the dish. Will definitely be making these again for our next dinner party!",
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},
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"@type": "Review",
"author": "Lars Johansson",
"datePublished": "2024-05-28",
"reviewBody": "The caramelized onions add an amazing depth of flavor to these chops. I've tried many lamb recipes and this is by far the best in my collection. The meat was so tender it practically fell off the bone!",
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"datePublished": "2024-06-01",
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}
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}
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}
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