Broccoli Crusted Lamb Chop, Makhni Sauce, Ghee Roasted Asparagus , Saffron Mash Potato

Broccoli Crusted Lamb Chop, Makhni Sauce, Ghee Roasted Asparagus , Saffron Mash Potato - Plattershare - Recipes, food stories and food lovers
This dish is the combination of international ingredients with Indian taste as I used broccoli for the crust which enhance the flavor of meat , then I made makhni sauce which is almost like butter chicken gravy , I cooked asparagus in ghee instead of butter and olive oil which gives tremendous flavor to asparagus .So check out this recipe , may be on next holiday you wanna try this
5 from 2 votes
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Prep Time20 minutes
Cook Time14 minutes
Total Time34 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Fusion
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 1


  • 1 pc Lamb Chop
  • 1-2 tsp Salt or as per taste
  • a sprig Rosemary
  • 2 gm Black Pepper
  • 2 gm Red Chili Powder
  • 2 gm Zeera Powder - 2 Gms zeera powder
  • 1 Ginger Garlic Paste tspn
  • 150 gm Broccoli
  • Makhni Gravy for
  • 2 cups Tomato chopped
  • 2 cloves - 2 laung
  • cashews kaju - 4 to 5 pcs cashewnut
  • 1 tbsp Oil
  • 1 tbsp Butter
  • 1 / Cumin Seed zeera - tsp
  • 2 tsp Ginger Garlic Paste
  • 1/2 cup Onions chopped
  • 1 tsp Chilli Powder
  • 3 tbsp Cream fresh
  • 1/4 tsp Garam Masala
  • 1 leaves Fenugreek kasuri methi - tsp dried
  • 1 tsp Tomato Ketchup
  • 1 tsp Sugar
  • 1-2 tsp Salt or as per taste
  • Desi Ghee for roasted aspargus
  • 4 pcs Asparagus
  • 1 tsp Desi Ghee
  • 1-2 tsp Salt or as per taste
  • 1 Garlic chopped pc
  • Saffron or potato for mash potato
  • 2 large Potato
  • 1 tbsp Cream
  • 1 tsp Butter
  • 1 pinch Saffron
  • 1-2 tsp Salt or as per taste


  • Clean the lamb chop . Take out the excess fat and marinate it with ginger garlic paste, cumin powder, chopped rosemary, olive oil , salt, pepper, red chili powder and keep it in referigerator for 10 to 15 min.
  • For broccoli crust - Grate the broccoli and keep it on side
  • For saffron mash potato. Take a pot put water in that , add salt . Peel the potato , wash it nicely and then cut the potatoes in equal dice and put the potatoes in the pot
  • Once the potatoes boiled , take out the potatoes and mash it nicely. Take a pan, add cream in the pan and add saffron in it . Let the cream boiled and saffron infuse in it . Add mash potato in that , add seasoning and last butter and keep aside
  • For Ghee Roasted Asparagus Take a pan , put ghee in that , add sliced garlic and asparagus . Sauté it a little until it gets nice brown color and then put it in the oven for 3 to 4 min at the temperature of 200* c and then keep aside
  • For Makhni gravy - To make makhani sauce , combine the tomatoes, cloves, cashewnuts and oil with 1/4 cup of water and blend in a mixer to a smooth pulp
  • Strain the pulp using a strainer and keep aside. Melt the butter in a broad pan and add the cumin seeds. When the seeds crackle, add the ginger garlic paste and sauté on a medium flame for 30 seconds. Add the onions,sauté on a medium flame for 1 min
  • Add the strained tomato pulp, chilli powder, fresh cream, garam masala, dried fenugreek, tomato ketchup, sugar and salt, mix well and cook on a medium flame for 3 to 4 min. While stirring occasionally. Keep aside to cool . Blend in mixer till smooth
  • Use the Makhni as required.
  • Now make your grill or pan hot enough , take out the lamb chop from freeze and put it on the grill , cook well from all the sides and put it in the oven at the temperature of 170*c for 12 to 14 min..
  • Take out the meat 5 min. Before it finishes apple broccoli crust by applying bit of mustard on to the lamb chop and put it back into the oven .
  • Assemble the dish Take a nice and clean plate , pour the Makhni sauce onto the plate , add broccoli crusted lamb chop and ghee roasted asparagus

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5 from 2 votes

chef ashish Kumar
chef ashish Kumar

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