Flavorful Lamb Chops with Red Lentils: A South Indian Curry
1 hour
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About Flavorful Lamb Chops with Red Lentils: A South Indian Curry
Following the success of my first lamb chop recipe, I'm thrilled to share this delicious fusion dish: tender lamb or mutton chops simmered in a rich, hearty curry with split red lentils (masoor dal). The lentils add a surprising depth of flavor and satisfying texture, perfectly complementing the aromatic spices.This South Indian-inspired recipe is incredibly versatile. I've created a thick, comforting gravy, ideal for a satisfying meal. However, you can easily adjust the cooking time for a lighter curry. It's a guaranteed lunchtime favorite!Get ready to experience a unique blend of flavors and textures that will elevate your weeknight dinner routine. Let's get cooking!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Lamb Chops & Marinade
- 500 gm Lamb Chops or mutton chops. ensure they are about 1-inch thick for even cooking.
- 120 ml Yogurt also known as curd
- 2 Chilies finely chopped, green
- 1/2 cup Coriander fresh, also known as dhania, roughly chopped. reserve 1/4 cup for garnish.
- 1/2 cup Mint Leaves fresh, roughly chopped. reserve 1/4 cup for garnish.
- 4 Garlic Cloves minced
- 1 inch Ginger peeled and finely minced
- 1.5 tsp Salt or to taste
Red Lentil Curry
- 1 cup Lentils split red lentils (masoor dal), red
- 1 tsp Cumin Seeds
- 2 medium Onions finely chopped
- 1 medium Tomato finely chopped
- 1 tsp Chili Powder
- 2 tsp Coriander Powder also known as dhania
- 1/2 tsp Turmeric Powder also known as haldi
- 1 tbsp Vegetable Oil
- 1 sprig Curry Leaves
- 2 cup Water or as needed to adjust consistency
Instructions
Prepare the Lamb Marinade
- Wash and clean the lamb chops. In a blender, combine half of the chopped coriander, mint leaves, ginger, garlic, and yogurt. Blend into a smooth paste. Marinate the lamb chops with this paste and salt for at least 1 hour (or preferably longer in the refrigerator).
Cook the Red Lentils
- Pressure cook the red lentils with a pinch of salt for 3 whistles or until tender.
Sauté Aromatics and Spices
- Heat oil in a pressure cooker or large pot. Add cumin seeds and curry leaves; cook until the seeds splutter.
Build the Curry
- Add the finely chopped onions and sauté until translucent. Add the chopped tomatoes and cook until softened. Stir in the remaining coriander and mint leaves, followed by the chili powder, coriander powder, and turmeric powder. Sauté briefly until fragrant.
Combine Lamb and Lentils
- Add the marinated lamb chops to the spice mixture. Cook until the lamb is browned and well coated with the spices. Pour in 2 cups of water (or more as needed for desired consistency).
Simmer to Perfection
- Pressure cook for 3 whistles, then allow the pressure to release naturally. Once the pressure is released, simmer uncovered over medium heat until the sauce reaches your desired thickness (about 10-15 minutes). Adjust the water quantity to adjust the consistency of your gravy.
Garnish and Serve
- Garnish with the reserved coriander and mint leaves. Serve hot with steamed rice, coconut rice, or naan bread.
Recipe Notes
Expert Tips for the Best Lamb Curry
- For a deeper flavor, marinate the lamb overnight.
- Adjust the amount of chili powder to your preferred spice level.
- If you don't have a pressure cooker, you can simmer the lamb and lentils in a pot on the stovetop, adjusting the cooking time as needed.
- For a richer curry, stir in a tablespoon of ghee (clarified butter) at the end of cooking.
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Recipe Nutrition
Calories: 38kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 684mgSugar: 1g
Madraasi Deepa
Articles: 146
4 Comments
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Absolutely fantastic! Thanks for the recipe.
This is awesome! Can’t wait to cook it.
This looks so appealing! Thanks for sharing.
This looks amazing! Thanks for sharing.