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–+ servings
Lamb chops curry in a saucepan with carrots and a spoon

Authentic Lamb Chops Curry (Bengali Style)

This slow-cooked traditional lamb chops curry is my mothers all-time classic in our Bengali family. Admittedly, this dish was a rarity and as it would often be for a special occasion. So, if you’re looking to make something indulgent as a treat for yourself or a loved one, you are in the right place! Honestly speaking, I have tried a few similar recipes, but this is the best ever, period.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Bengali, Indian
Servings 5 people
Calories 745 kcal

Equipment

  • 1 large saucepan you're going to want a saucepan relatively large for this, especially if you are using the same amount of lamb chops.

Ingredients
  

  • 2 carrots
  • 1 onion
  • 2 tomatoes
  • 3 garlic
  • ¾ ginger
  • 2 cardamom cloves
  • 2 cinnamon barks
  • 2 bay leaf
  • 1 handlful coriander
  • 10 lamb loin chops

Spices / salt

  • 1 and a half tsp salt
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1 tsp cumin powder

Instructions
 

Chopping

  • Peel and wash around two medium sized carrots. After you are done peeling, you then want to chop them into medium sized chunks.
  • Cut your red onions into long strips.
  • Finely chop up around 3 – 4 cloves of garlic.
  • Roughly chop up two tomatoes.
  • Grind together, two cloves of garlic, a thumb of ginger (or less if you don’t like ginger that much) and two cardamom cloves.
  • Separately, on a plate, assemble about two to three small cinnamon barks, two leaves of bay leaf.
  • Chop up a handful of coriander (skip this if you do not like coriander / cilantro).

Carrots or preferred root vegetable of choice

  • Add a tbsp of oil to a pan, allow that to heat up.
  • Add your chopped carrots along with a tsp of salt and turmeric.
  • Fry this on medium-high heat for around 10 minutes or so ensuring the turmeric, salt and carrots are well combined.

In your saucepan

  • Add two to three tbsp of oil and when this heats up, add long sliced onions and garlic with a tsp of salt.
  • Let this cook together for a minute or so and then add your lamb chops. We added around 10 lamb loin chops.
  • Give this a mix with the onions and garlic on a high heat.
  • Once mixed, place the lid on your pan and cover for around thirty minutes on a medium-high heat.
  • The lamb should have released lovely juices and to that you want to add roughly a tsp of turmeric, chilli powder, curry powder, garam masala, cumin powder. Give this a good mix and cover again on a low-medium heat for around 20 minutes again.
  • Now add your chopped tomatoes into the curry and cover until the tomatoes have melted into the gravy of the lamb chops.
  • After those have melted, add in your crushed ginger, garlic, and cardamom alongside the cinnamon bark and the bay leaves. Cover and allow the fragrance to develop from all of those ingredients.
  • When you smell the fragrance of the bay leaf and cinnamon, you can finally add in those fried carrots. Ensure you mix in the carrots with the lamb and cover for 20 minutes more.
  • After 20 minutes is over, add a full glass of warm water to the pan, let that come to a bubble and take it off the heat. (Make sure also that your carrots are fully cooked through!)
  • Rest for around 10 minutes or so before serving.
  • Garnish with lots and lots of coriander (but skip if you don’t like cilantro / coriander obviously!) Serve with rice, naan or roti and enjoy!

Notes

the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.

Nutrition

Calories: 745kcalCarbohydrates: 10gProtein: 38gFat: 61gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gCholesterol: 167mgSodium: 621mgPotassium: 773mgFiber: 3gSugar: 4gVitamin A: 4675IUVitamin C: 11mgCalcium: 81mgIron: 5mg
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