Lamb Chops Pakistani-Style

Name: Lamb Chops Pakistani-Style
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Indian, Pakistani
Ingredients: 1 whole Black Cardamom; 2 tsp Chili Powder; 1 whole Cinnamon Sticks; 0.25 cup Cooking Oil; 2 whole Diced Tomatoes; 2 whole Dried Bay Leaves; 1 tbsp Fresh Cilantro; 1 tbsp Fresh Ginger; 3 whole Green Chile; 0.5 tsp Ground Turmeric; 2 lb Lamb Chop; 6 cloves Minced Garlic; 0.5 tsp Salt; 0.25 cup Water; 3 whole Whole Cardamom; 1 tsp Whole Cumin Seed; 6 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Indian 🇮🇳Pakistani 🇵🇰 High-Protein 💪Low-Carb Low-Sodium Gluten-Free Ayurvedic 🧘Halal 🕌

Lamb Chops Pakistani-Style features tender, bone-in chops simmered with caramelized onions and whole spices that bloom into a rich, aromatic gravy. The warmth of cardamom, cinnamon, and cumin balances gentle heat from chiles, while tomatoes round out a subtly sweet finish. Serve for a cozy dinner with naan or steamed basmati rice when you want something comforting yet fragrant.

Prep10 mins
Cook1 hr
Serves6
DifficultyMedium

1

Heat oil in a large skillet over medium heat. Brown the lamb chops on all sides, about 5 minutes. Transfer them to a plate and set aside.
2

Stir in the green cardamom pods, bay leaves, cinnamon stick, cumin seeds, and black cardamom pod until fragrant, about 1 minute. Add the onions, garlic, and ginger; cook until the onions are golden brown, about 10 minutes. Stir in the chili powder, turmeric, and salt; cook for 1 minute.
3

Add the lamb chops, chile peppers, tomatoes, and water; simmer over low heat until the lamb is tender, all the water has evaporated, and the onions have broken down into a thick gravy, about 40 minutes. Garnish each serving with cilantro.