Sizzling Masala Lamb Chops Recipe

I was messing around in the kitchen one lazy weekend, marinating my lamb chops in yogurt, ginger garlic, and a medley of spices before searing them in mustard oil and butter, and every bite turned out like a fiery, juicy surprise that totally made my day even if it got a little messy.

I love making Sizzling Masala Lamb Chops. I marinate 8 lamb chops with yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala, cumin and coriander powder, salt, lemon juice, mustard oil and butter.

I think its hearty, flavorful and gives a good nutritional boost.

Ingredients

• Lamb chops provide high protein, rich taste, and a satisfying meaty texture.
• Yogurt adds creamy tanginess, tenderizing chops and balancing bold spices.
• Ginger garlic paste brings zesty warmth and promotes natural healing benefits.
• Red chili powder delivers fiery heat, intensifying the dish’s robust spice profile.
• Fresh chopped coriander offers a burst of herbal freshness and aids digestion.
• Mustard oil imparts a sharp, pungent flavor that seals in the sizzle.
• Garam masala mingles multiple spices for a warm, aromatic finish.
• Lemon juice adds a lively tang that brightens and tenderizes the meat.

Ingredient Quantities

• Lamb chops (about 8 pieces, roughly 1kg)
• Yogurt (1/2 cup)
• Ginger garlic paste (2 tbsp)
• Red chili powder (1 tsp, or to taste)
• Turmeric powder (1/2 tsp)
• Garam masala (1 tsp)
• Cumin powder (1 tsp)
• Coriander powder (1 tsp)
• Salt (1 tsp, or as needed)
• Lemon juice (1 tbsp)
• Mustard oil (2 tbsp or any oil you have)
• Butter (2 tbsp for that extra sizzle)
• Fresh chopped coriander (a handful)
• Sliced onions (1 medium, optional)
• Green chillies (2, slit if you like extra heat)

How to Make this

1. In a large bowl, mix together the yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, salt and lemon juice until smooth.

2. Add the lamb chops into the bowl and make sure they all get well coated with the marinade. Let it sit for at least an hour, or even overnight in the fridge if you can.

3. Heat the mustard oil in a big frying pan over medium-high heat and add the butter for that rich sizzle.

4. If you’re using sliced onions and green chillies, toss them in the pan now and sauté them until they start to become soft and a bit golden.

5. Place the marinated lamb chops into the hot pan, making sure not to crowd the pan; you may need to do this in batches.

6. Sear the chops for about 3-4 minutes on each side until they get a nice charred look and the spices start to cook through.

7. Once all sides are nicely browned, lower the heat and let them cook a bit longer so they’re tender but still juicy. Don’t rush this step!

8. Just before taking off the heat, sprinkle a handful of fresh chopped coriander over the lamb and give everything a good toss to mix the flavors.

9. Serve your sizzling masala lamb chops hot with your favorite side and enjoy the extra kick from the butter and spices.

10. If you like extra heat, feel free to add a few more slit green chillies on top for a final spicy touch.

Equipment Needed

1. Large mixing bowl for combining the yogurt and spices
2. Measuring cups and spoons for the ingredients like lemon juice and spices
3. A big frying pan to sear the lamb chops
4. A reliable stove or cooktop to heat your pan
5. A knife and cutting board for chopping onions and green chillies
6. Tongs or a spatula for flipping the lamb chops
7. A refrigerator to marinate the chops if you plan on prepping them overnight

FAQ

• Q: How long should I marinate the lamb chops for the best flavor?
  A: You should marinate them for at least 2 hours, though overnight is even better if you can plan ahead.
• Q: Can I substitute the mustard oil with another oil?
  A: Of course, any oil you have on hand will work, but mustard oil really adds that unique kick.
• Q: What cooking method gives the best sizzle?
  A: Frying the lamb chops in a hot pan with butter until they get a nice crust, then reducing the heat so they cook through works great.
• Q: Can I adjust the spice levels?
  A: Yup, if you like it less spicy, just reduce the red chili powder and green chillies to suit your taste.
• Q: Are the sliced onions really necessary?
  A: They are optional, but adding them gives a nice crunch and a bit of sweetness to balance out the spices.

Sizzling Masala Lamb Chops Recipe Substitutions and Variations

• Lamb chops: If you can’t find lamb chops, try using mutton chops for a similar taste.
• Yogurt: Buttermilk works well too if you don’t have yogurt on hand.
• Mustard oil: Vegetable or olive oil is a fine replacement when mustard oil is too hard to get.
• Butter: You can swap butter with ghee to give it that rich, robust flavor.
• Fresh chopped coriander: If you’re not a fan of coriander, mint leaves chopped up can give a fresh twist.

Pro Tips

Alright, so here’s the recipe with some real pro tips sprinkled in. This is basically how I make my sizzling masala lamb chops, and these little tricks can really boost the flavor.

1. First up, mix together the yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, salt and lemon juice in a big bowl. Make sure the mixture is smooth. Pro Tip: Let your marinade sit for a few minutes before adding the lamb so the spices get a chance to expand their flavor.

2. Toss in the lamb chops (about 8 pieces, or roughly 1kg worth) and coat them really well. If you can, leave it to marinate for at least an hour, or even better, overnight in the fridge. Pro Tip: The longer it marinates the more tender and tasty it gets, so if you have the time, go for it.

3. Heat up 2 tbsp of mustard oil in a large frying pan on medium-high heat. Add 2 tbsp of butter for that rich sizzle. If you want, throw in sliced onions (1 medium) and slit green chillies (2, or more if you like extra heat) and sauté them until they get soft and slightly golden. Pro Tip: Don’t overload the pan; if you do the lamb in batches you’ll get a better sear on each piece and they wont steam.

4. Now, place the marinated lamb chops in the pan. Sear them for about 3-4 minutes on each side until they get a nice charred look and the spices start to bubble up. Once they’re seared all over, lower the heat and let them cook for a bit longer so they stay tender yet juicy. Pro Tip: Keep an eye on them toward the end and adjust the heat if needed so your lamb doesnt end up dry.

5. Just before you finish cooking, sprinkle a handful of fresh chopped coriander over all the lamb chops, toss it gently to mix the flavors together and serve hot with your fav side dish. Enjoy that extra kick! Pro Tip: If you are into extra spice, add a couple more slit green chillies on top at the end to really amp up the heat.

Hope you enjoy making this as much as I do; it’s simple but oh so satisfying!