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Maa’s Lamb Chops
Serves 4 Prep 5 min Cook 10 min Total 15 min Type Meal Origin Indian

Maa’s Lamb Chops

Maa's lamb chops: lamb chops marinated in yogurt, ginger, garlic and garam masala, then pan-fried till the spice crust chars.

Serves 4 Prep 5 minutes Cook 10 minutes Units Rate

Overview

Tender lamb chops marinated in spiced yogurt, evoking the aroma of family parties. Despite poor margins, this dish captures the essence of home and Mowgli's heritage. Grilled to perfection for a nostalgic, flavorful experience.

Ingredients

Protein

  • 8 lamb chops, about 2 ½ cm (1 inch) thick

Marinade

  • 500 g (1 lb 2 oz/2 cups) plain yogurt
  • 2 tbsp ground cumin
  • 2 tbsp paprika
  • 1 tsp ground cloves
  • 1 tsp ground green cardamom
  • 1 tsp fenugreek powder
  • 1 tsp ground turmeric
  • 1 lemon (juice)
  • 4 garlic cloves, minced
  • 1 tbsp minced fresh root ginger
  • 2 tsp salt

Method

Stage 1 - Marinate chops

  1. In large bowl, mix yogurt, cumin, paprika, cloves, cardamom, fenugreek, turmeric, lemon juice, garlic, ginger, and salt.
  2. Add lamb chops; massage marinade in fully.
  3. Cover and refrigerate at least 4 hours, preferably overnight.

Stage 2 - Grill chops

  1. Preheat grill/broiler to highest setting.
  2. Place chops on baking sheet.
  3. Grill/broil 3-4 mins per side for medium-rare.

Stage 3 - Serve

  1. Serve with Mowgli Slaw, Carrot Salad, and Rotis.

Notes

  • Marinate longer for deeper flavor.
  • Adjust cooking time for desired doneness.
  • Chops may stick to grill; oil if needed.

Serving

  • Serve with Mowgli Slaw, Carrot Salad, and fresh Rotis.
  • Garnish with lemon wedges and cilantro.

Storage

  • Refrigerate marinated chops up to 24 hours.
  • Cooked chops refrigerate 2 days.
  • Reheat gently on grill or in oven.
  • Freeze marinated uncooked chops up to 1 month.

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