Indian-Spiced Lamb Chops with Broccoli Crust, Makhani Sauce, and Saffron Potatoes
34 minutes
1073 reads
About Indian-Spiced Lamb Chops with Broccoli Crust, Makhani Sauce, and Saffron Potatoes
Indulge in a culinary journey with this exquisite fusion recipe! Tender lamb chops are elevated with a vibrant broccoli crust, creating a delightful textural contrast against the rich, aromatic Makhani sauce – a creamy, spiced gravy reminiscent of classic butter chicken. This isn't your average lamb chop dinner. Ghee-roasted asparagus adds a nutty depth, while luxurious saffron mashed potatoes provide the perfect comforting counterpoint. It's a symphony of flavors and textures, perfect for impressing guests or celebrating a special occasion.Prepare to be amazed by the unexpected harmony of Indian spices and Western techniques in this unforgettable dish. Get ready to elevate your holiday meal or simply enjoy a remarkable weeknight dinner!
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Recipe Time & More
Prep20 minutes
Cook14 minutes
Total34 minutes
Ingredients
For the Lamb Chops
- 4 piece Lamb Chops about 1 inch thick
- 1 tbsp Olive Oil
- 1 tbsp Ginger Garlic Paste
- 1 tsp Cumin Powder
- 1 tbsp Rosemary chopped, fresh
- 1 tsp Salt or to taste
- 1/2 tsp Pepper black, freshly ground
- 1/2 tsp Chili Powder or to taste, red
For the Makhani Sauce
- 2 cups Tomatoes chopped
- 4 Cloves
- 1/4 cup Cashews raw
- 1 tbsp Vegetable Oil
- 2 tbsp Butter
- 1 tsp Cumin Seeds
- 2 tbsp Ginger Garlic Paste
- 1/2 cup Onion finely chopped
- 1 tsp Chili Powder or to taste
- 1/2 cup Heavy Cream fresh
- 1/2 tsp Garam Masala
- 1 tsp Fenugreek Leaves dried
- 1 tsp Tomato Ketchup
- 1 tsp Sugar
- 1 tsp Salt or to taste
For the Ghee Roasted Asparagus
For the Saffron Mashed Potatoes
- 2 large Potatoes
- 2 tbsp Heavy Cream
- 2 tbsp Butter
- 1/4 tsp Saffron Threads
- 1 tsp Salt or to taste
Instructions
Prepare the Lamb Chops
- Clean the lamb chops, trim excess fat, and marinate with olive oil, ginger-garlic paste, cumin powder, chopped rosemary, salt, and pepper. Refrigerate for 15-20 minutes.
Make the Saffron Mashed Potatoes
- Boil potatoes in salted water until tender. Drain, mash well, and set aside.
- In a saucepan, heat cream and saffron threads until the cream simmers and the saffron color infuses. Stir in mashed potatoes, butter, and salt to taste.
Roast the Asparagus
- Heat ghee in a pan. Add minced garlic and sauté briefly. Add asparagus, sauté until slightly browned. Transfer to a baking sheet and bake at 200°C (400°F) for 3-4 minutes.
Prepare the Makhani Sauce
- Blend tomatoes, cloves, cashews, and water until smooth. Strain the puree.
- Heat butter in a pan, add cumin seeds and sauté until they crackle. Add ginger-garlic paste and sauté for 30 seconds. Add chopped onion and sauté for 1 minute.
- Add the strained tomato puree, chili powder, heavy cream, garam masala, dried fenugreek, ketchup, sugar, and salt. Cook for 3-4 minutes, stirring occasionally. Cool slightly and blend until smooth.
Make the Broccoli Crust
- Grate broccoli finely.
Cook the Lamb Chops
- Preheat grill or pan. Grill lamb chops until browned on all sides. Transfer to a preheated oven (170°C/340°F) for 12-14 minutes, or until cooked to your liking. Remove 5 minutes before the end of cooking time.
- Spread a thin layer of mustard on each lamb chop and top with the grated broccoli.
- Return to the oven for the last 5 minutes to cook the broccoli crust.
Assemble the Dish
- Spoon Makhani sauce onto plates. Place the broccoli-crusted lamb chops on the sauce, and arrange ghee-roasted asparagus alongside. Serve immediately with saffron mashed potatoes.
Recipe Notes
Expert Tips
- For extra flavor, consider adding a pinch of cardamom or nutmeg to the Makhani sauce.
- If you prefer a spicier dish, increase the amount of red chili powder in both the lamb marinade and the Makhani sauce.
- To make the broccoli crust extra crispy, you can lightly pan-fry the grated broccoli before adding it to the lamb chops.
- For a vegetarian option, substitute the lamb chops with halloumi cheese or paneer, adjusting cooking time accordingly.
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Recipe Nutrition
Calories: 1079kcalCarbohydrates: 119gProtein: 22gFat: 62gSaturated Fat: 29gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 122mgSodium: 14311mgPotassium: 3414mgFiber: 21gSugar: 25gVitamin A: 6092IUVitamin C: 267mgCalcium: 295mgIron: 10mg
chef ashish Kumar
Articles: 9
5 Comments
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What a great recipe! Thanks for sharing.
Absolutely mouthwatering! Great share.
This looks incredible! I need to try it.
Looks so mouthwatering! Thanks for sharing.
Absolutely wonderful! Can’t wait to make it.