I hope everyone had a great Easter weekend! This green lamb chop curry served with green peas pilaf was our Easter lunch! It’s no secret here that I’m a big fan of coriander leaves or cilantro as it’s known in the US. Dishes like chicken cafreal, green masala shrimp biryani and hariyali sabudana khichdi that I’ve shared earlier are proof of that. I have ample recipes with cilantro to share with you! Then, of course, there are spices to flavor up this curry even more. This is such a simple curry and lamb chops work beautifully in this recipe. You can use smaller pieces of lamb or mutton to make a delicious and easy lamb curry. Even chicken is just as good with this green curry paste. I make green chicken curry all the time.
This curry does not need any coconut milk. Grind a paste of cilantro, spices along with tamarind and you are done. Easy peasy! I pressure cook the marinated lamb chops along with some sliced onions for a brief period of time so that the lamb is cooked halfway through. Then sauté some chopped onions until translucent, add the green paste, stir fry for a while to eliminate the rawness of the ingredients. Add the lamb chops along with its stock and softened onions. Bring to a boil, cover and simmer another 10 mins. That’s all! You will have a delicious pot of curried lamb chops that’s perfect alongside some rice or bread!
The mature flavor of the lamb in combination with the spicy and tangy cilantro spice paste add tons of flavor to this lamb chop curry. If you make this with chicken, skip the pressure cooking and add directly after you stir fry the paste.
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STEP BY STEP INSTRUCTIONS TO MAKE GOAN GREEN LAMB CHOP CURRY
1.Marinate the lamb chops with ginger and garlic paste along with salt. Rub the ginger garlic all over the chops, set aside for about 2 hours.
2.After the lamb chops have marinated, transfer them to a pressure cooker, add 1 cup of water and 1 cup of sliced onions, pressure cook on medium heat for 2 whistles. Switch off the heat and let the pressure settle down completely before opening the lid.
3.Meanwhile, grind the ingredients listed under “for the green spice paste” using water, as required. It should be a smooth paste. Green chillies not pictured below.
4.Heat oil in a heavy-bottomed pot, add roughly chopped onions, sauté until translucent.
5.Add the ground spice paste, stir-fry for 2-3 minutes, over medium heat.
6.Add the lamb chops, along with the contents of the pressure cooker, mix well. (Add more water, as needed for the desired curry consistency. The curry thickens on cooling). Bring to a boil, reduce the heat and simmer for another 10 minutes or until the lamb is cooked through. Check for seasonings and adjust accordingly. Serve this easy lamb chop curry hot with rice or any bread of your choice and some fresh salad.
HOW TO MAKE AUTHENTIC GOAN GREEN LAMB CHOP CURRY?
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This is one of the best lamb curry’s I’ve tasted, and if you love cilantro, I’m sure you would enjoy this dish! I would love to hear from you if you try it! Please feel free to share your feedback with photos and suggestions to me at [email protected] You can also follow me on : Facebook Pinterest Instagram Twitter Regards, Freda
