Pakistani Lamb Chops

Name: Pakistani Lamb Chops recipe
Prep time: 10 min
Cook time: 1 h
Yield: 6 servings
Cuisine: Global
Ingredients: ¼ cup oil; 2 pounds lamb chops; 3 pods green cardamom; 1 pod black cardamom; 2 bay leaves; 1 cinnamon stick; 1 teaspoon cumin seeds; 6 large onions, thinly sliced; 6 cloves garlic, minced; 1 tablespoon minced fresh ginger root; 2 teaspoons red chile powder; ½ teaspoon ground turmeric; salt to taste; ¼ cup water; 2 tomatoes, chopped; 3 green chile peppers, halved and seeded; 1 tablespoon chopped fresh cilantro, or to taste

by Susan Peters 1 year ago

5 (2)

1 hour

451.6 kcal

20.2 g carbs

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Description

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

Ingredients

¼ cup oil
2 pounds lamb chops
3 pods green cardamom
1 pod black cardamom
2 bay leaves
1 cinnamon stick
1 teaspoon cumin seeds
6 large onions, thinly sliced
6 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 teaspoons red chile powder
½ teaspoon ground turmeric
salt to taste
¼ cup water
2 tomatoes, chopped
3 green chile peppers, halved and seeded
1 tablespoon chopped fresh cilantro, or to taste

Directions

1. Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Remove and set aside.
2. 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

serving: 6 servings

calories: 451.6 kcal

carbohydrates: 20.2 g

protein: 25.5 g

saturated fat: 10.4 g

cholesterol: 89.7 mg

sodium: 115.2 mg

fiber: 4.2 g

sugar: 8.7 g