Hari Ghotra Indian Food

Hari Ghotra's Lamb Chop Curry Recipe


This is a recipe characteristic of northern Indian cuisine which uses all the key seven Indian spices, resulting in a delicately flavoured curry dish that has a wonderful depth and flavour.

Lamb Chop Curry Recipe

Serves 6 people
Preparation time 15 minutes
Cooking time 1 hour
Ingredients
1 Tablespoon Rapeseed Oil 1kg Lamb Chops
2 Large Onions, Peeled & Roughly Diced 3cm Piece of Ginger, Grated
6 Cloves of Garlic 1 Teaspoon Chilli Powder
1 Teaspoon Turmeric 1 Heaped Teaspoon Cumin Seeds, Crushed
2 Teaspoon Coriander Seeds, Crushed 2 Teaspoon Kasoori Methi
200g Plum Tomatoes 145ml Greek Yoghurt, Beaten
Large Handful Fresh Coriander, Chopped 1 Teaspoon Garam Masala
2 Green Chillis, Sliced

Method

  1. Blitz the onions in a blender.
  2. Heat the oil in a large pan and add the onions, cook on a high heat for about 5 minutes.
  3. Reduce the heat and leave to cook until the onions start to brown. If they catch on the bottom of the pan, add a little water and continue to cook for about 20 minutes.
  4. In a blender blitz the ginger, garlic and green chillies and add to the pan once the onions have browned. Stir and cook for a further 5-6 minutes until the garlic is cooked.
  5. Place the chops into the pan and sear both sides before reducing the heat.
  6. Blend the tomatoes with a stick blender until smooth and add to the pan.
  7. Crush the coriander and cumin seeds in a pestle and mortar and stir into the pan along with the turmeric, red chilli powder, Kasoori methi and salt.
  8. Turn up the heat to bring everything up to a simmer, and then reduce the heat.
  9. Place the lid on the pan and leave to simmer gently for 30 minutes.
  10. Beat the Greek yoghurt and add a tablespoon at a time, mixing in between each spoonful to ensure it is fully absorbed. Leave to cook for a further 20–30 minutes until the meat is tender.
  11. Add a little hot water if you want more of a gravy, and then stir in the garam masala and top with fresh coriander to serve.
PRODUCTS YOU MAY FIND HELPFUL WITH THIS RECIPE
Vogue Frying Pan
Waring Stick Blender
Vogue Pestle and Mortar
By Hari Ghotra
Food blogger and chef.
Hari’s always loved Indian food and creating spicy dishes. She trained at the Tamarind Collection of Restaurants and flies back and forth to India in search of great flavours, textures and aromas.
Subscribe to Hari's YouTube channel here. 

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