Bohri Chops
Lamb chops marinated in a paste of yogurt, fried onion, ginger, garlic, and Bohri garam masala, then pan-fried or grilled until the edges char and caramelise — a popular Bohri starter and main, succulent from the yogurt tenderisation.
Cuisines
Bohri
Best for
Lunch
Dinner
Build a full meal around Bohri Chops
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
500 grams | Lamb Chop |
|
2 tablespoons | Ginger-garlic paste |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Garam masala |
|
2 tablespoons | Yogurt |
|
2 tablespoons | Lemon juice |
|
— | Salt , to taste |
|
3 tablespoons | Oil |
|
1 cup | Water |
|
2 | Green Chili , slit |
|
1 handful | Cilantro , chopped |
Instructions
- 1 In a bowl, mix ginger-garlic paste, red chili powder, coriander powder, cumin powder, turmeric powder, garam masala, yogurt, lemon juice, and salt to form a marinade.
- 2 Coat the lamb chops with the marinade, ensuring they are well covered.
- 3 Let the lamb chops marinate for at least 2 hours in the refrigerator.
- 4 Heat oil in a heavy-bottomed pan over medium heat.
- 5 Add the marinated lamb chops to the pan and sear on both sides until browned.
- 6 Add water to the pan, cover, and let the chops cook on low heat until tender, about 30-40 minutes.
- 7 Once the chops are cooked, increase the heat to high to evaporate any excess liquid, allowing the chops to fry slightly.
- 8 Add slit green chilies and chopped coriander leaves, mixing well.
- 9 Serve hot with naan or rice.
Tips
Marinate the chops overnight for deeper flavor.