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North Indian Lamb Chops Recipe
|Plain yogurt||1 3⁄4 Cup (28 tbs)|
|Ground turmeric||1⁄2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Garlic||4 Clove (20 gm), peeled and finely chopped|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Dried red chilies||4 Small|
|Cinnamon stick||1 , broken up|
|Black mustard seeds||1 Tablespoon|
|Chopped fresh coriander||4 Tablespoon|
Calories 700 Calories from Fat 532
% Daily Value*
Total Fat 59 g91.4%
Saturated Fat 2.9 g14.6%
Trans Fat 0 g
Cholesterol 6.4 mg
Sodium 413.4 mg17.2%
Total Carbohydrates 6 g1.9%
Dietary Fiber 1.7 g7%
Sugars 2.5 g
Protein 35 g70.3%
Vitamin A 13.1% Vitamin C 8.5%
Calcium 8.7% Iron 3.6%
*Based on a 2000 Calorie diet
Heat the oil in a large saucepan over medium-low heat, and when hot, add the chiles, pieces of cinnamon stick, and mustard seeds.
Let them cook for 4-5 minutes.
Add the lamb chops and cook them for 8-10 minutes, turning them halfway through.
Pour in the yoghurt sauce and continue cooking over low heat for 15-18 minutes, until the meat is just tender.
Sprinkle the chopped fresh coriander or parsley on top and serve with Saffron Pilaf and a simple raita made of beaten plain yoghurt.