Indian · Dinner
Crispy Fried Lamb Chops
Bone-in lamb chops marinated in yogurt, ginger, garlic, and garam masala, then dredged in a spiced gram-flour and rice-flour crust and deep-fried until dark and crackling outside while staying pink and juicy near the bone. Served with mint-cilantro chutney, sliced onion, and lemon.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
610Calories
49.7gProtein
38.8gFat
16.5gCarbs
2.7gSugar
2.7gFiber
461mgSodium
252mgChol
11.8gSat Fat
612mgPotassium
120mgCalcium
4.9mgIron
2.5mcgVitamin B12
5.5mgVitamin C
protein-rich
low-carb
spice-route
all-time-classics
Instructions
1
Prep
Pat lamb chops dry with paper towels and score the fat lightly with a knife so the marinade penetrates.
2
Marinate
Combine the lamb chops with yogurt, ginger-garlic paste, garam masala, chili powder, turmeric, lemon juice, and salt in a bowl; toss to coat fully. Chill for 45 minutes.
3
Dredge
Mix the chickpea flour, rice flour, and caraway seeds on a plate; press the marinated chops into the mixture on both sides until evenly crusted.
4
Fry
Heat vegetable oil in a heavy skillet over medium-high heat until a pinch of flour sizzles instantly. Fry chops for 4–5 minutes per side until the crust is deep golden-brown and crisp.
5
Plate
Lift chops onto paper towels to drain. Arrange on a plate with sliced onion, cilantro, and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz250g, about 2 bone-in chops lamb chop
- 6 tbsp6 tbsp plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tsp2 tsp garam masala
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp lemon juice
- 1/2 cup60g chickpea-gram flour
- 4 tbsp32g rice flour
- 1 tsp1 tsp caraway
- salt to taste
- 1 cup240ml vegetable oil, for frying
- 2 tbsp2 tbsp cilantro
- 11 onion
- 22 lemon wedge
