Saturday, February 23, 2008

Kerala lamb lollipops


  • 8 lamb rib chops
  • 5 cardamom pods
  • 3 cloves
  • 1″ cinnamon stick
  • 1 large onion finely chopped
  • 1 bunch curry leaves
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp black pepper powder
  • 1/2 tsp turmeric powder
  • 1 tbsp lime juice
  • 1/4 tsp garam masala
  • salt to taste
  • 1.5 tbsp oil


In a large pan, cook the lamb chops with 1 cup water, cardamom pods, cloves, cinnamon stick and salt. When the lamb is half cooked, remove the chops and keep aside. Remove the spices and reserve the stock.

Wipe the pan clean and return to the stove. Heat oil and add the chopped onions and curry leaves. Fry the onions till they start to brown.

Add the ginger paste and garlic paste and fry to a golden color.

Mix red chili powder, black pepper powder and turmeric powder with a little bit of water to make a paste. Add the spice paste to the pan and saute on low heat till the spices are fried well.

Add the drained lamb chops to the pan, and mix well till both sides are coated with the onion and spice mixture. Be very careful while mixing so as not to break the chops. Cook on medium till the meat is browned on both sides.

Add the reserved stock and the lime juice to the pan. Reduce the heat, close the pan and simmer for about 10 minutes.

After 10 minutes, remove the lid, sprinkle the garam masala and cook on high heat till all the water is completely absorbed.

Serve hot.


The chops will be well coated with gravy. If you are serving this to guests, you might want to wipe the end bones clean with a damp towel.

A yogurt dipping sauce or raitha will nicely offset the heat of this dish.

For a complete meal, make a simple mixed leaves salad with a light dressing, and serve the chops on the salad.

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