I love Indian food, and sometimes I cannot get enough of it. Curry, tikka, nan and chutney all seem to bounce through my head at times, and finding the time to go to a restaurant to indulge this passion all but impossible. I love Indian food, but some of my friends either do not or are indifferent to the cuisine either because they are not educated in the finer points of this cuisine or because they “don’t like curry”.

For those who claim the latter, I came up with this rack of lamb, or lamb chops recipe. Take a rack of lamb, a traditional Indian spice powder blend, some nuts and a couple of side dishes, and all of a sudden these people are now on your bandwagon! “Love it”, “I never knew it would taste so good” and “This is nothing like curry” are all accolades you might just receive when you present this dish at your next dinner party or get together.

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Indian Lamb Chops

Printable version of this Indian Lamb Chops recipe (word doc)

Ingredients:

Lamb chops- 1 lb

Medium onion- 1 (slice into thin half rings)

Grated ginger- 1/2 inch piece

Crushed garlic- 2 cloves

Green chilies- 2 (finely chopped)

Whole black peppercorns- 1 tsp

Cumin seeds- 1 tsp

Turmeric powder- 1 tsp

Thick coconut milk- 3 tablespoons

Cashew nuts- 2 tablespoons

Oil

Ghee- 1 tablespoon

Salt to taste

Chopped cilantro (coriander) leaves- a small bunch

Instructions:

1. Grind the peppercorns and cumin seeds into a coarse powder. Set aside
   Heat a tablespoon of oil in a pan and fry the cashew nuts until golden. Remove and keep it aside.
2. Place the lamb chops in a large pan add turmeric powder, salt, coconut milk and cook for 5 minutes. Set aside. Heat the ghee in a saucepan and fry the onion slices until golden and add the lamb chops mixture. Fry for 10 minutes. Add the ginger-garlic, green chilies and little water.
3. Cover the pan and cook for 15 minutes. Now add the pepper-cumin powder, roasted cashew nuts and chopped coriander leaves. Mix well and cook for 10 more minutes.
4. Serve hot.

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