Thursday, April 07, 2011

Masala Lamb Chops or Chaanp as They Say it Back Home

This is version 1.1 of my recipe and I am sure it is the final cut. It was so good, I smacked my plate clean and bit and licked the rib bones, till my husband had to take them away from me. Albeit with some force. I know. I know, there is something very unattractive about calling your own recipe “perfect”. But there is no turning back from here.

And you will know why!

So the next time you are at your butcher shop or at the supermarket, make sure you get a rack of kid lamb or baby goat and ask your butcher to make you chops, equal slices of the ribs. Do not remove the fat.


The cooking time is shockingly short for this recipe if you have marinated your chops/chaanp for about 24 hours. IMG_1875 IMG_1863 The Masala Chaanp will make a great appetizer with a big pitcher of beer during the upcoming IPL season. Or you can remain sober and serve it for dinner with some sides and salads to spike up a boring evening.

Ingredients for Masala Lamb Chops/ Chaanp

500 grams lamb/ goat chops
3 tablespoons plain yogurt
1 tablespoon finely grated ginger
1 tablespoon minced garlic
1 tablespoon fresh green chili paste
1 tablespoon minced fresh coriander (leaves and stem)
Juice of one lemon
Half tablespoons coriander powder
Half teaspoon cumin seeds, crushed
Quarter teaspoon clove powder
1 + 1 tablespoon canola or vegetable oil

Mix everything, except the oil, in a large bowl. If your hands are sensitive to green chilies, make your husband do all the mixing!

IMG_1848IMG_1849 Make sure the marinade covers the chops well. Refrigerate for 24 hours. Make sure you keep the bowl out on your kitchen counter at least an hour before you cook the chops. Drizzle one tablespoon of oil and coat the meat well.

Heat your grill pan till its smoking hot. Brush some oil on the pan. Give it a couple of minutes to heat up.

Line the chops on the grill pan and let them sizzle and seduce your senses. Little by little drizzle drops of oil on the chops.
IMG_1865 IMG_1864After about 5-6 minutes, turn the chops. By now you would have got nice char marks on the meat. Baste the chops with the leftover marinade and few more drops of oil. Keep the flame on high all this time.IMG_1866 IMG_1868 
Give the chops 7-8 minutes on medium heat on each side to cook them through. Poke a little fork into one of the chops to see if the juices run clear.

Squirt some lemon juice on the lamb chops and serve hot. Savor the taste of freshness on a bone. It doesn’t get better than this.

IMG_1872 IMG_1870 IMG_1869 Well, isn't that a welcome platter?


Satrupa said...

Drooling over the lamb chops ....

Ushnish Ghosh said...

Dear Pree
How are you? I like this recipe. Every time I try a goat chop, it remains stiff unless I use lot of papaya juice. No problem with pork or lamb. But I take note to keep for 24 hrs in fridge when I try your recipe and spicing.
Have a nice day

aipi said...

The pics are FANTASTIC..What a great recipe Pree :)

US Masala

Seema Kamath alias Seema Abbas Ali said...


Was missing your posts. Lamp chops are very inviting and I take your word for it when you say it's perfect! Got to try this soon.

Thanks and regards,

Scribbler :) said...

Did you have to do this to someone who has brought cucumber sandwiches for lunch today and may end up eating maggie for dinner while she watches her Friday movie?

I am in tears....and saliva.

sulagna ™ said...

aar lobh shambhlate paarlaam na..will try this with the chicken legs

shruti said...

drooling over the recipe...

Priya said...

Salivating chops,sooooo delicious..

Suman Singh said...

Mouth-watering recipe and awesome pics...thanks for sharing!

Patricia Torres said...

Drool.. is there anything you dont know to make so so well.. :-) You rock!! I have so much to learn from you.. Pree!!

shooting star said...

am sure my husband will love this

Anonymous said...

You are a temptress Pree! There's possibly nothing that looks un-palpable in your blog. Minblowing looking lamb chops I say!


Scribbler :) said...

Knock knock. I made your mishti pulao the other day. Turned out pretty good. Have been meaning to thank you since. Will try the mutton chanp sometime during easter. And guess who doesn’t mind when I spend time reading blogs these days? Considering that I am the laziest cook I know, my hubby is in full support of your much so that he often tells me “so what’s been cooking in the blogosphere?” :)