Punjabi Lamb Chops Curry (Chaanp)
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Ingredients
- 8 lamb loin chops
- 2 onion, finely chopped
- 5 garlic cloves
- 15 g fresh ginger, grated
- 300 g tomatoes, finely chopped
- 1.5 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp garam masala
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 563 kcal
- Protein
- 34.6 g
- Carbohydrate
- 10.2 g
- of which sugars
- 6.3 g
- Fat
- 42.3 g
- of which saturates
- 15.3 g
- Fibre
- 2.9 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pan and brown the lamb chops for 3 minutes on each side, then set aside.
- 2
Add the chopped onion to the pan and cook over medium heat for 10 minutes until deeply golden.
- 3
Add the garlic and ginger and cook for 1 minute, then stir in the ground coriander and chilli powder.
- 4
Add the chopped tomatoes and cook for 8 minutes until softened, then return the chops to the pan with 200ml water.
- 5
Cover and simmer for 25-30 minutes, turning once, until the chops are tender and cooked to your liking with no pink remaining if well done.
- 6
Stir in the garam masala, scatter with the chopped coriander and serve with rice or flatbread.
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