Chops were never my mother’s favourite, and by proxy, we siblings, too, didn’t fancy them much.
After getting married, I came to know, husband was a huge chop lover whether it be fry, grilled, namkeen, or masala chops.
It was very hard for me to understand what spices to incorporate to get the best flavours. Lucky for me, chops itself are very delicious meat and require no effort.
I tried many recipes; my fry chops are a hit, I will share the recipe later, but for now, I am sharing my husband’s favourite Masala Lamb Chops.
It’s not only him; I have seen other people at my table pick one chop after another.
Also, I have to make it for my family’s dawat because my brother can never have enough of it (two very fussy men like it; so the credibility part of this recipe is sorted).
Here is how you make the stunner, masala lamb chops.
Things You Will Need
- 2 pounds Chops
- 1 tbsp ginger/garlic paste
- Soy Sauce 1 tbsp
- Worcestershire sauce 2 tsp
- 4 tbsp yoghurt
- Onion Powder 1 ½ tsp
- Crushed Red Chilies 2 tsp
- Cumin Powder (dry-roasted, and crushed) 1 tsp
- Black pepper 1 tsp
- Kashmiri Red Chili 1 tsp
- Allspice ¼ tsp
How to Make Lamb Masala Chops
- In a big bowl, add soya sauce, Worcestershire sauce, and salt. Add chops to the bowl, mix it well, and leave it to marinate for at least 2 hours in the refrigerator.
- Sometime before cooking, take out the chops to bring them to room temperature. Add all the ingredients and mix well. Leave yoghurt for later.
- In a wok, add half a cup of water and marinated chops. Put the lid on the wok, let the masala cook, and release all the juices.
- Let the lamb chops cook for another thirty minutes or until tender. Add water if needed.
- When the chops are cooked, make sure the masala is not runny but sticking to the chops. Keep yoghurt ready at room temperature, add to the lamb chops, and stir until well combined. In the desi lingo, we call this method bhon’na. It means you stir the contents until it looks well combined.
- Take it off the heat and serve it with hot chapatis.
Tips and Tricks
- Since the masala is not very runny, I make raita to go with lamb chops due to the absence of gravy.
- I don’t know how to explain this, but a tray of salad works amazing with this dish. I cut various vegetables like carrots, cucumbers, onion rings, lettuce, and some pickled cucumbers to go with it.
- You can always make the lamb chops in advance without yoghurt and refrigerate. Yoghurt can be added later.
Parting Thoughts
This is a very fuss-free and delicious recipe to win the hearts of the picky eaters.
The only downside is, that I have to make something for me and my child, as we don’t fancy it the way everyone does.
Do not understand the hype. Pfft, anywho, do try and let me know if it was a hit or miss in your household.