Indian · Dinner
Crispy Fried Lamb Chops (High-Protein)
Bone-in lamb chops marinated in yogurt, ginger-garlic, and garam masala, dredged in a seasoned chickpea-flour crust, then double-fried until deeply crisp. Served with a blitzed lentil-yogurt dip that adds protein and fibre.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
631Calories
50.8gProtein
37.2gFat
22.1gCarbs
3.9gSugar
6.8gFiber
701mgSodium
182mgChol
10.1gSat Fat
790mgPotassium
175mgCalcium
5.8mgIron
2.6mcgVitamin B12
8.2mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the lamb chops dry with paper towels and trim any excess fat, then set aside.
2
Marinate
Whisk yogurt, ginger-garlic paste, garam masala, turmeric, chili powder, lemon juice, and salt together. Coat chops thoroughly and marinate in the fridge for 45 minutes.
3
Dredge
Mix chickpea flour, rice flour, cumin, and black pepper on a plate. Press each marinated chop into the mixture until fully coated.
4
Fry
Heat vegetable oil in a kadai to 350F (175C), then fry chops for 5–6 minutes per side until crust is deep golden-brown and internal temperature reaches 145F (63C).
5
Rest
Lift chops onto a wire rack and rest for 3 minutes. Blitz cooked lentils, yogurt, and cumin until smooth, then stir in cilantro.
6
Plate
Spoon lentil-yogurt dip onto a plate, arrange chops beside it, and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz540g, bone-in lamb chops
- 1/2 cup120g plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1 tsp1 tsp lemon-juice
- salt to taste
- 2/3 cup80g chickpea-gram-flour
- 2 tbsp2 tbsp rice-flour
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp black-pepper
- 1 1/3 cup320ml vegetable-oil, for frying (about 15% absorbed)
- 2/3 cup160g lentil-cooked
- 4 tbsp60g plain yogurt, for the dip
- cilantro
- 1/2 tsp1/2 tsp cumin-ground, for the dip
- 22 lemon wedge, to serve
