Pakistani Lamb Chops recipe

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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

Nutrition Info

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
servingSize: -
sodium: 115.2 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Remove and set aside.

  2. 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.

Recipe Yield

6 servings

Recipe Note

This lamb chop dish has a delicious sweet and savory gravy made of caramelized onions. Goes great with some naan or rice.

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