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
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 500 grams | lamb chops |
| 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 chilies, slit |
| 1 handful | fresh coriander leaves, 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.