Spicy Lamb Chops in Black Pepper Gravy

Mamsaam Chops Recipe (Lamb Chops in Black Pepper Gravy)

Course: Dinner
Cuisine: Indian
Diet: Non-Vegetarian
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Mamsaam Chops, also known as Lamb Chops in Black Pepper Gravy, is a tantalizing Indian recipe that features tender lamb chops cooked in a rich, aromatic gravy infused with bold spices like black pepper, cinnamon, cardamom, and cloves. The dish is packed with flavor and pairs wonderfully with hot steamed rice, phulka (Indian flatbread), and a side of Kerala-style chicken tomato roast. This delectable dish is perfect for a weekend lunch or dinner.

Ingredients

Instructions

1. Prepare the Lamb: Begin by washing and drying the lamb chops thoroughly. Next, place the lamb chops in a pressure cooker with 1/2 cup of water, salt, turmeric powder, and red chilli powder. Pressure cook the lamb for 3 to 4 whistles, allowing it to partially cook. Set the lamb aside after cooking.

2. Grind the Masala: In a grinder, combine ginger, garlic, green chillies, and dry red chillies. Add a little water as needed and grind them into a smooth paste. This paste will serve as the base for the aromatic gravy.

3. Cook the Spices: Heat sunflower oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the whole spices: cloves, cardamom, and cinnamon stick. Sauté them for about 2 minutes, or until fragrant.

4. Brown the Onions: Add the finely chopped onions to the pan and fry them until they turn deep brown. Stir constantly to prevent the onions from burning. This step adds depth and flavor to the gravy.

5. Combine Lamb and Masala: Add the partially cooked lamb chops along with any remaining water from the pressure cooker to the pan. Cook for 2 to 3 minutes, allowing the lamb to absorb the flavors.

6. Add Ground Masala and Simmer: Add the freshly ground masala paste, coriander powder, and pounded black pepper to the pan. Stir everything together to combine. Reduce the heat to low, cover the pan, and let it simmer for 20–25 minutes or until the lamb is fully cooked and the gravy thickens to your desired consistency.

7. Serve: Once the lamb chops are tender and the gravy is thick and rich, your Mamsaam Chops are ready to serve. Enjoy them as a side dish with hot steamed rice, phulka (Indian flatbread), and a Kerala-style chicken tomato roast for a complete, flavorful meal.

Tips

• Tender Lamb: For tender lamb chops, ensure that they are cooked long enough in the pressure cooker. The slow simmering after adding the ground masala helps in making the lamb chops soft and flavorful.
• Adjust Spice Level: You can increase or decrease the number of green and dry red chillies according to your spice preference.
• Gravy Consistency: If you prefer a thicker gravy, allow the dish to simmer for a longer time with the lid uncovered to reduce the liquid. For a thinner gravy, add a little more water and cook for a shorter time.

Nutritional Information (per serving)

Enjoy the rich flavors of Mamsaam Chops as part of a delicious, satisfying meal. The black pepper-infused gravy complements the tender lamb perfectly, making it an irresistible dish that will delight your taste buds. Whether you are preparing it for a family dinner or a special occasion, this recipe is sure to impress!