Lamb Chop Vindaloo
Lamb Chop Vindaloo
An Indian curry dish by Sapna Anand from Fast Indian Cooking with Sapna
  • Difficulty Level Easy
  • Technique Grilling
  • Cooking Time 60 minutes
  • Yield 3 servings
  • 3 slices of lamb chop
  • 4 red chillies soaked in water and drained
  • 4 onions, sliced
  • 4- 5 tablespoons oil
  • 1-2 tablespoon apple cider vinegar
  • 1 tablespoon of coriander seeds
  • 1 tablespoon of cumin seeds
  • 1 tablespoon fennel
  • 1 tablespoon of mustard seeds
  • 1 teaspoon of peppercorns
  • 4 cloves
  • 1 cinnamon stick
  • 3 cardamom
  • ¼ teaspoon of turmeric powder
  • Salt
  • 2 large cloves peeled garlic
  • 2 inch fresh chopped ginger
  • ½ teaspoon sugar
  • 2 tablespoons water (optional)
  1. Soak the chilies in hot water for 30minutes.
  2. In a heated pan, add in mustard seeds, cumin seeds, fennel, coriander seeds, cloves, cinnamon stick, peppercorns and cardamom to roast.
  3. Put the roasted mixture into a blender, add in turmeric, red chillies, garlic, ginger, salt, sugar and apple cider vinegar. Blend into a paste.
  4. Marinate the lamb chops with 2 tablespoons of the blended paste. Refrigerate chops overnight to marinade or at least 30minutes.
  5. In a pan, heat up the oil and add in onions, fry until translucent. Mix in the remaining blended paste and continue to fry.
  6. Reduce the heat and add in the water. Continue to fry until the oil has split, then set sauce aside.
  7. In a separate pan, heat the oil and grill the lamb chops.
  8. Serve lamb chops with sauce. Garnish with coriander leaves.

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