Herby lamb chops

Herby lamb chops

Indian Food Made Easy
Vanessa Courtier

Lamb chops have masses of flavour and work wonderfully with Indian spices. Also, as we like to eat with our hands, eating fiddly chops actually adds to our eating pleasure. These chops are cooked simply with some basic flavourings, then have a large helping of coriander and mint added to the gravy. These mellow with cooking so the end result is not too herby but very aromatic and flavourful. I do keep a little back to add at the end of the cooking to reintroduce the freshness that will be sacrificed at the altar of flavour.


Quantity Ingredient
1 1/2 tablespoons vegetable oil
1 medium onion, peeled and sliced
2-4 green chillies, left whole
600g lamb chops, trimmed of any excess fat
10g garlic, peeled and chopped
2 teaspoons chopped fresh ginger
1 teaspoon garam masala
salt, to taste
200ml water
110g fresh coriander stalks
4 sprigs fresh mint, leaves only
4 tablespoons plain yoghurt
lemon juice, to taste


  1. Heat the oil in a non-stick saucepan and fry the onion until past golden. Add chillies and the lamb chops and brown on both sides, stirring often. Then add the garlic, ginger and garam masala and stir for 30 seconds.
  2. Add the salt and water, bring to a boil, then cover and cook over a low-moderate heat for 15 minutes – the lamb should be cooked by now. Dry off all the excess water in the pan over a high heat, stirring often.
  3. Puree 100g of the coriander with the mint and yoghurt. Stir into the lamb and cook for a further 15 minutes over a moderate heat until there is little gravy remaining. Adjust the seasoning, chop and add the remaining coriander and drizzle with a little lemon juice, if necessary. Serve with flat bread.
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