Pakistani Lamb Chops

Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

By Zulfiqar Ali

Gallery

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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

Per Serving:
452 calories; protein 25.5g; carbohydrates 20.2g; fat 30.3g; cholesterol 89.7mg; sodium 115.2mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Marcia
Rating: 5 stars
02/18/2020
Another great lamb recipe! It’s different than any I’ve used and a nice variation. I couldn’t find any black cardamom so I used 4 green pods. I wasn’t sure whether to add them whole and green or toast them and use just the seeds... since the recipe didn’t specify, I used them whole and did not toast them. I also omitted the cilantro because my husband hates it. I expected this to be quite spicy, but it was only mildly spicy. Very tasty though, and everyone (4 adults and a toddler) liked it very much! Read More
Helpful
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Marcia
Rating: 5 stars
02/18/2020
Another great lamb recipe! It’s different than any I’ve used and a nice variation. I couldn’t find any black cardamom so I used 4 green pods. I wasn’t sure whether to add them whole and green or toast them and use just the seeds... since the recipe didn’t specify, I used them whole and did not toast them. I also omitted the cilantro because my husband hates it. I expected this to be quite spicy, but it was only mildly spicy. Very tasty though, and everyone (4 adults and a toddler) liked it very much! Read More
Helpful
(1)
Bee
Rating: 5 stars
12/08/2019
As good as it gets. You can see in my posted picture it looks as good as it tastes! Happy cooking everyone! Read More
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