Indian Lamb Chops Curry | Video

Indian lamb chops curry. Make weeknight meals easy and delicious with this curry loaded with tender lamb chops. You can’t go wrong with succulent lamb simmered in delectable curry sauce. Pair it with rice or naan, pappadums and yogurt for real flavor sensation.

Inspired by the lamb shanks curry, I decided to create another recipe using lamb loin chops. The basic idea was to whip up an easy recipe without compromising on the deliciousness and flavor of a good lamb curry. In short, easy and delicious without much effort and time in the kitchen. And the answer? Indian curry paste.

Well, I make delicious curries with the flavorful Indian curry paste made from scratch. This make-ahead paste can be stored in your refrigerator for about five days so you can whip up delicious curries in no time. Store extra paste in the freezer for future use.

How To Make Lamb Chops Curry

The real flavor of this curry comes from tender lamb loin chops and the curry paste. You can skip the time consuming process of dicing the meat and still achieve that perfectly delicious curry in luscious sauce with the help of homemade curry paste.

When it comes to making this lamb chops curry there are no hard and fast rules. Just follow some simple and easy steps to create that richness and tenderness. Again, you can definitely experiment with your favorite curry pastes like vindaloo paste, tandoori paste or korma paste.

Ok, the first step - the curry paste. You can make this ahead if you like. Make sure the paste is smooth and velvety.

Next up, let’s sear the lamb chops in the pan. It doesn’t matter whether you are using loin chops or cutlets in this recipe, just remember to brown them on all sides first. This will seal in the juices making the chops super tender, juicy and delicious.

Once the chops are browned on all sides, fry up some onions, followed by a quick stir fry of the curry paste. The browned lamb chops go in next alongside a cup of stock and water. Now, you’ll need to let this cook for about 45 minutes until they are tender. Finally, stir in some coriander leaves and you’re done. To add an extra richness to the sauce, you can add a little coconut milk or cream if you like. Either way, it’s going to taste delicious.

Tender succulent lamb chops curry to serve with rice, roti, or parathas.

More Lamb Recipes:

• Indian Lamb Shank Curry
• Lamb Bhuna 
• Lamb Rogan Josh 
• Spicy Lamb Stir Fry
• Lamb Tikka 
• Lamb Keema | Spiced Minced Meat
• Lamb Karahi
• Lamb Biryani 

Indian Lamb Chops Curry | Video

Succulent and tender lamb loin chops to serve with rice, roti or parathas.

5 from 53 votes

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Course: Lunch, Dinner

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Author :Nish Kitchen

Servings 4

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Ingredients

MetricUS Customary

• ▢ 2 tablespoons oil
• ▢ 8 lamb loin chops or cutlets
• ▢ 1 cinnamon stick
• ▢ 1 bay leaf
• ▢ 1 cup chopped onions
• ▢ Curry paste Recipe here
• ▢ 1 cup chicken stock broth
• ▢ 1 and ½ cups water
• ▢ ¼ cup chopped coriander cilantro leaves
• ▢ Coriander cilantro leaves, to garnish
• ▢ Steamed rice or naan to serve

Instructions

• Heat 1 tablespoon oil in a frying pan over high heat. Place lamb chops in one layer. Cook, in batches, for 3 minutes on each side or until browned. Remove from pan. Set aside.
• Meanwhile heat 1 tablespoon oil in the same pan. Add cinnamon stick and bay leaf. Sauté, stirring, for one minute.
• Add onions. Sauté, stirring occasionally, for 2-3 minutes or until lightly browned.
• Add curry paste. Sauté, stirring, for one minute or until fragrant.
• Add chicken stock (broth) and water. Bring to a boil. Add lamb and coriander (cilantro) leaves. Season with salt and pepper. Stir to combine. Reduce heat to medium-low.
• Cook, covered, for 40 minutes or until lamb is tender. Add more water if required.
• Garnish with coriander (cilantro) leaves. Serve with rice or naan.

Make this in instant pot:

• With the instant pot on sauté mode, heat 1 tablespoon oil. Cook lamb chops, in batches, for 3 minutes on each side or until browned. Set aside.
• Heat 1 tablespoon oil and fry cinnamon and bay leaf. Sauté onions, stirring, for 2 minutes or until browned. Add curry paste. Sauté for 1 minute or until fragrant. Add chicken stock (broth) and water. Stir to combine. Add lamb and coriander (cilantro) leaves. Season with salt and pepper. Stir.
• Cover instant pot with lid. Pressure cook on high for 6 minutes. Release pressure naturally. Open lid and serve with rice or naan.

Make this in slow cooker:

• Heat 1 tablespoon oil in a large frying pan over high heat. Cook lamb, in batches, for 3 minutes on each side or until browned. Transfer browned lamb to a slow cooker. Add onions, curry paste, cinnamon stick, bay leaf, stock (broth), water and coriander (cilantro) leaves. Cover and cook on low for 4-6 hours or until the meat is tender.

Video

Notes

You can use vindaloo paste, korma paste or tandoori paste to make this curry. Have fun experimenting!

Nutrition

Serving: 1g | Calories: 628kcal | Carbohydrates: 36g | Protein: 44g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 137mg | Sodium: 414mg | Fiber: 2g | Sugar: 5g

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