These Pakistani-style lamb chops are marinated in onion and tomato paste along with the green chilies, mint leaves, salt, red chili powder, salt, ginger and garlic for a typical Asian note. The chops are then cooked on stovetop along with the yogurt until juicy-tender. Smart Recipes, Asian Recipes, Lamb Recipes, Recipes Lamb Asian Yogurt Lamb Chops Yogurt Lamb Chops Recipe | PT1H15M Serves 6 Ingredients: 1 Large Onion 1 Teaspoon Thinly Sliced Ginger 2 Medium Tomatoes 2 Teaspoons Ginger Garlic Paste 1 Cup Yogurt 12 Lamb Chops 4 Seranno Chilies 2 Teaspoons Fresh Mint 1 Onion 1 Teaspoon Red Chili Powder 0.5 Teaspoon Ground Cumin 0.125 Teaspoon Salt 2 Tablespoons Lemon Juice 0.5 Cup Oil In a food processor, add tomatoes and quartered onion and pulse until well combined. Transfer tomato mixture to a bowl. Add ginger-garlic paste and spices and stir until well combined. Add lamb chops and coat with mixture generously. In a pan, heat oil over medium heat and cook chops with marinade for about 2-3 minutes. Stir in a little water and simmer, covered for about 45 minutes. Increase heat to high and cook until all the liquid is absorbed, stirring continuously. Preheat the oven to 400 degrees. Remove from heat and transfer the chops to a baking dish. Top with yogurt evenly, followed by green chilies, onion rings and mint leaves. Drizzle with lemon juice evenly. Cover with foil tightly and bake for about 10 minutes. Serve with steamed basmati rice, and a healthy garnish of the sliced ginger.

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