Best 2 Pakistani Lamb Chops Recipes
Tantalize your taste buds with a culinary adventure into the realm of Pakistani cuisine, where succulent lamb chops take center stage. These delectable morsels of lamb, marinated in a symphony of aromatic spices, are grilled to perfection, delivering a chorus of flavors that will leave you craving for more. Accompanying these grilled masterpieces are an array of tantalizing recipes that showcase the diverse culinary heritage of Pakistan. From the tangy and refreshing green chutney, a vibrant symphony of herbs and spices, to the velvety smooth and rich yogurt raita, each recipe is a testament to the culinary artistry of this vibrant region. Embark on a journey of culinary exploration, where the exotic flavors of Pakistan come alive on your plate, leaving you with a lasting impression of its rich culinary traditions.
Check out the recipes below so you can choose the best recipe for yourself!
PAKISTANI LAMB CHOPS
This lamb chop dish has a delicious sweet and savory gravy made of caramelized onions. Goes great with some naan or rice.
Provided by Zulfiqar Ali
Categories World Cuisine Recipes Asian Pakistani
Time 1h10m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Remove and set aside.
- Stir in green cardamom, black cardamom, bay leaves, cinnamon stick, and cumin seeds until fragrant, about 1 minute. Add onions, garlic, and ginger; cook until onion is golden brown, about 10 minutes. Mix in chile powder, turmeric, and salt; stir-fry for 1 minute. Add browned lamb, water, tomatoes, and chile peppers. Simmer over low heat until lamb is tender and all water has evaporated and onions have disintegrated into a thick gravy, about 40 minutes. Serve garnished with cilantro.
Nutrition Facts : Calories 451.6 calories, Carbohydrate 20.2 g, Cholesterol 89.7 mg, Fat 30.3 g, Fiber 4.2 g, Protein 25.5 g, SaturatedFat 10.4 g, Sodium 115.2 mg, Sugar 8.7 g
PAKISTANI-STYLE GRILLED LAMB CHOPS
Steps:
- Combine the ginger, garlic, lemon juice, salt, cayenne, black pepper, and garam masala in a shallow dish large enough to hold the chops. Mix well. Rub this marinade on both sides of the chops, cover, and refrigerate 4-24 hours.
- Just before eating, preheat the broiler and set a rack 4-5 inches from the source of heat.
- Put the chops, with any marinade that clings to them easily, in a baking tray, brush both sides with oil, and place under broiler. Broil 3-4 minutes on each side or until browned. If the chops are an inch thick they will still be pink inside, the way I like them. If you want them more done, put them in a 350°F oven for 5-10 minutes, depending on the thickness of the chops and the doneness desired.
Tips:
- Use high-quality lamb chops for the best results. Look for chops that are evenly marbled and have a good amount of fat.
- Season the lamb chops generously with salt and pepper before cooking. This will help to enhance the flavor of the meat.
- Cook the lamb chops over high heat to get a nice sear on the outside. This will help to lock in the juices and prevent the chops from drying out.
- Reduce the heat to medium-low and cook the lamb chops for a few minutes per side, or until they reach your desired doneness.
- Let the lamb chops rest for a few minutes before serving. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.
Conclusion:
Pakistani lamb chops are a delicious and flavorful dish that is perfect for any occasion. By following the tips above, you can easily make restaurant-quality lamb chops at home. Serve them with your favorite sides, such as rice, vegetables, or salad, and enjoy!
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