Name: Spiced Pakistani Lamb Chops: Authentic BBQ Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Cuisine: US
Ingredients: 0.25 cup oil; 2 pounds lamb chops; 3 pods green cardamom; 2 bay leaves; 1 cinnamon stick; 1 teaspoon cumin seeds; 1 pod black cardamom; 6 large onions, thinly sliced; 6 cloves garlic, minced; 1 tablespoon minced fresh ginger root; 2 teaspoons red chile powder; 0.5 teaspoon ground turmeric; salt to taste; 3 green chile peppers, halved and seeded; 2 tomatoes, chopped; 0.25 cup water; 1 tablespoon chopped fresh cilantro, or to taste

Experience the exquisite flavors of Pakistan with these succulent lamb chops, simmered in a luscious gravy of caramelized onions and aromatic spices. A symphony of sweet and savory, this dish is a delightful culinary journey, perfect with naan or rice.

Follow The Directions

01

Step

5 mins

Heat oil in a large skillet over medium heat. Brown lamb chops on all sides until nicely seared, about 5 minutes. Transfer to a plate and set aside.

02

Step

12 mins

Infuse the skillet with the fragrant spices: green cardamom pods, bay leaves, cinnamon stick, cumin seeds, and black cardamom pod. Stir until aromatic, about 1 minute. Add the thinly sliced onions, minced garlic, and fresh ginger. Cook until the onions achieve a deep golden-brown hue, about 10 minutes. Incorporate the chili powder, turmeric, and salt. Cook for 1 minute, allowing the flavors to meld.

03

Step

41 mins

Return the lamb chops to the skillet. Add the halved and seeded green chile peppers, chopped tomatoes, and water. Reduce heat to low, cover, and simmer until the lamb is incredibly tender, the water has evaporated, and the onions have transformed into a rich, thick gravy, about 40 minutes.

04

Step

1 mins

Garnish generously with fresh cilantro before serving.

For an even deeper flavor, marinate the lamb chops in a mixture of yogurt, ginger-garlic paste, and a pinch of garam masala for a few hours before cooking.
Adjust the amount of chili powder to your preference. For a milder dish, reduce the quantity or use a less potent chili powder.
Serve hot with freshly baked naan or fragrant basmati rice to soak up the delicious gravy.

Aaron Johnston

Written by

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