Kalia (Lamb Chops) Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the lamb chops with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pan and add the marinated lamb chops. Cook until they are browned on both sides.
• STEP 3.In another pan, heat oil and add cumin seeds, cloves, cinnamon stick, and bay leaf. Saute until fragrant.
• STEP 4.Add chopped onions and cook until they turn golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 5.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 6.Add the cooked lamb chops to the tomato mixture and mix well. Cook for a few minutes to allow the flavors to blend.
• STEP 7.Add water and bring the mixture to a boil. Reduce the heat, cover the pan, and simmer for about 30-40 minutes or until the lamb chops are tender.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Marinating the lamb chops for at least 2 hours will help to tenderize the meat and enhance the flavors.
• You can adjust the spice levels according to your preference by adding more or less red chili powder.
• For a richer gravy, you can add a tablespoon of cashew paste or cream to the dish.
• If you prefer a thicker gravy, you can add a teaspoon of cornstarch mixed with water and simmer for a few more minutes.

Storage and Serving

• Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the lamb chops in a microwave or on the stovetop until heated through before serving.
• Serve the lamb chops with rice or naan bread for a complete meal.
• Garnish with fresh coriander leaves for added freshness and flavor.