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.

Here are our top 2 tried and tested recipes!

PAKISTANI LAMB CHOPS

Pakistani Lamb Chops image

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

Ingredients

¼ cup oil
2 pounds lamb chops
3 pods green cardamom
1 pod black cardamom
2 bay leaves
1 cinnamon stick
1 teaspoon cumin seeds
6 large onions, thinly sliced
6 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 teaspoons red chile powder
½ teaspoon ground turmeric
salt to taste
¼ cup water
2 tomatoes, chopped
3 green chile peppers, halved and seeded
1 tablespoon chopped fresh cilantro, or to taste

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

Pakistani-Style Grilled Lamb Chops image

Categories Lamb Side Broil

Yield serves 2¿3

Number Of Ingredients 9

Ingredients

4 teaspoons very finely grated peeled fresh ginger
2 teaspoons garlic, crushed to a pulp
1 tablespoon lemon juice
1 1/4 teaspoons salt
1/2-3/4 teaspoon cayenne pepper
Freshly ground black pepper
1/2 teaspoon garam masala, preferably homemade (page 285), but store-bought is fine
2 pounds lamb chops, shoulder or rib
2 tablespoons mustard, olive, or canola oil

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!