These garam masala lamb chops are succulent, fragrant, and incredibly delicious!
If you are in the mood for a dish that is bursting with bold flavors, these garam masala lamb chops will do the trick. The aromatic spices, including garam masala, cumin, and chili powder, blend beautifully with the rich flavor of lamb. Not only is this dish delicious, but it also has an impressive presentation!
Lamb Doneness
Indian-style lamb chops are generally cooked to medium well or well done for several reasons. First, this cooking method allows the spices to penetrate the meat, creating a flavorful crust on the surface. Lamb is a rich, slightly gamey meat, and cooking it long enough to absorb the bold flavors of the garam masala balances the overall taste of the dish.
Ingredients
- 6 lamb loin chops (lamb T-bone steaks/chops)
- Vegetable oil
- Fresh-squeezed lime juice
- Grated onion (white or yellow onions)
- 3 cloves garlic
- Fresh ginger
- Garam masala
- Cumin powder
- Coriander powder
- Salt
- Kashmiri chili powder, sub with cayenne
- Cilantro, garnish (sub with fresh mint)
How to Make Garam Masala Lamb Chops
- Make the Marinade: Whisk together oil with the fresh lime juice in a small bowl. Stir in grated onion, minced garlic, grated ginger, garam masala, cumin, salt, coriander powder, and chili powder (or cayenne) until well combined. Thin out the mixture with 1-2 tablespoons of water if it’s too paste-like. The marinade should be thick but not pasty.
- Marinate the chops: Place the lamb loin chops in a resealable plastic bag. Pour the marinade over the top and work it into the chops, making sure all of them are well coated. Seal the bag and place it in the refrigerator for 4-8 hours.
- Cook the chops: Heat 1 tablespoon of oil in a large non-stick or cast-iron skillet over medium-high heat. Once the oil is good and hot, place the lamb loin chops in the skillet and sear them for 2 minutes per side. Reserve the remaining marinade.
- Simmer in sauce: Pour the remaining marinade into the pan. It won’t be a lot, but enough to create a sauce. Add a little water to thin it out. Simmer chops for 5 minutes or until they reach an internal temperature of 145 degrees F.
- Plate and serve: Arrange the lamb chops on a serving dish and drizzle with masala sauce. Spritz with a little lime juice (optional), and garnish with cilantro (or mint) before serving. See side dish recommendations below.
Storing and Reheating Leftovers
Store leftover garam masala lamb chops in an airtight container in the fridge for 3-4 days. Reheat in a skillet for best results. You can also microwave them until warmed all the way through. Freeze for up to 2 months. Thaw in the refrigerator for 12-24 hours before rewarming.
Perfect Pairings
- Basmati Rice
- Naan (plain or garlic)
- Grilled or Roasted Vegetables
- Raita (A cooling cucumber-yogurt sauce)
- Dal or Lentils
- Saag Paneer
- Aloo Gobi
- Pearl Couscous
Garam Masala Lamb Chops
Ingredients
- 6 lamb loin chops lamb T-bone steaks/chops
- 1 1/2 tablespoons vegetable oil plus more for cooking
- 1/4 cup fresh lime juice
- 1/4 cup grated onion white or yellow
- 3 cloves garlic minced
- 1 teaspoons grated fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon cumin powder
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon coriander powder
- 1/4 teaspoon Kashmiri chili powder sub with cayenne
- Cilantro garnish (sub with fresh mint)
Instructions
- Whisk together oil and fresh lime juice in a small bowl.
- Next, stir in the grated onion, minced garlic, grated ginger, garam masala, cumin, salt, coriander powder, and chili powder (or cayenne). Thin out with 1-2 tablespoons of water if it's too stiff or paste-like.
- Place the lamb loin chops in a resealable plastic bag. Pour the marinade over the top and work it into the chops, until well coated. Seal the bag and place it in the refrigerator for 4-8 hours.
- Heat 1 tablespoon of oil in a large non-stick or cast-iron skillet over medium-high heat. Remove chops from bag, and reserve the marinade!
- Add the lamb chops in the skillet and sear them for 2 minutes per side.
- Pour the remaining marinade into the pan. It won't be a lot, but enough to create a sauce. Add a 1-2 tablespoons of water or vegetable broth to the marinade to thin it out.
- Simmer chops in the sauce for 5 minutes or until they reach an internal temperature of 145 degrees F.
- Plate the lamb chops on a serving dish and drizzle with masala sauce. Spritz with a little lime juice (optional), and garnish with cilantro (or mint) before serving.
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a skillet for best results, or microwave them until warmed through. Freeze for up to 2 months. Thaw in the refrigerator for 24 hours before rewarming.
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