Ingredients and Weight:
- Lamb chops (bone-in): 16 (8 ounces each)
- Yogurt: 1 cup
- Ginger-garlic paste: 2 tablespoons
- Lemon juice: 2 tablespoons
- Ground cumin: 2 teaspoons
- Ground coriander: 2 teaspoons
- Red chili powder: 1 teaspoon
- Turmeric powder: 1 teaspoon
- Salt: to taste
- Black pepper powder: to taste
- Vegetable oil: 2 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the lamb chops, yogurt, ginger-garlic paste, lemon juice, cumin, coriander, chili powder, turmeric, salt, and black pepper. Massage the spices into the chops until evenly coated.
- Cover and refrigerate for at least 30 minutes, or up to overnight.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the lamb chops and cook for 5-7 minutes per side, or until cooked to desired doneness.
Nutritional Information:
- Calories: 350 per chop
- Protein: 30 grams
- Fat: 20 grams
- Carbohydrates: 5 grams
Dish Characteristics:
- Juicy and tender lamb chops
- Aromatic and flavorful with Pakistani spices
- Slightly spicy with a hint of lemon
- Suitable for American taste
- Can be served with rice, naan bread, or salad
User Comments:
- "These lamb chops are amazing! The flavors are so rich and the meat is so tender." - John Smith
- "I love the Pakistani twist on this classic dish." - Mary Jones
- "The perfect combination of spices and heat." - David Green
Special Precautions and Tips:
- Do not overcook the lamb chops, as they will become dry and tough.
- If you do not have ginger-garlic paste, you can use fresh ginger and garlic instead. Just mince them finely.
- Serve the lamb chops immediately after cooking to enjoy their best flavor.
