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Lamb chop curry (Andhra chintakaya chaap)

• Maunika Gowardhan

Published: February 16, 2022 at 2:40 PM

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Serves 4

Easy

Total time: 1 hr and 30 mins

+ marinating

A star rating of 5 out of 5.1 ratingRate

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This Andhra recipe for lamb chop curry makes the most of simple ingredients, yet is packed with flavour. Lamb chops are marinated in tamarind and ginger then cooked with chilli and sliced potato so that everything becomes encased in the beautiful sticky sauce

Gluten free

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Try Maunika Gowardhan's lamb chop curry, then check out our lamb chops with mint sauce potatoes, lamb bhuna, lamb dhansak and Rajasthani lamb curry. Also take a look at Maunika's home-style chicken curry and butter bean curry.

This tamarind and ginger lamb chop curry recipe is adapted from Thali: A Joyful Celebration of Indian Home Cooking, Maunika Gowardhan (Hardie Grant, £22). Maunika says: “Sometimes it’s the simpler dishes that bring out the very best flavours in Indian cooking, and perhaps also help bust the myth that you always need a long list of ingredients to get the right flavour.

This Andhra recipe for lamb chop curry is cooked with chilli and sliced potato. For me this is a true representation of Andhra cooking and, once again, shows a varied style from the region beyond fiery hot curries. Tamarind paste varies in strength, so adjust the quantity to get the required tart, sour flavour in the curry.”

Ingredients

Nutrition

• 10-12 lamb chops or cutlets

• 5cm ginger root

  blended to a paste

• 4 tbsp vegetable oil

• 450g white onions

  thinly sliced

• 1 tsp English mustard powder

• ½ tsp mild chilli powder

• 125g potatoes

  sliced

• 1 heaped tsp or to taste tamarind paste

• chopped coriander

  to garnish

• rotis or parathas

  to serve

• kachumber (chopped salad)

  to serve

Nutrition: per serving

• kcal633
• fat48.8g
• saturates18.9g
• carbs14.5g
• sugars6.9g
• fibre3.1g
• protein32.5g
• salt0.3g

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Method

• step 1

  Put the chops in a large bowl with the ginger paste and marinate for a few hours or overnight.

• step 2

  When you're ready to cook, heat the oil in a large, wide, heavy-based pan over a medium heat. Fry the onions for 35-40 minutes or until they caramelise and turn light brown. Stir well, making sure you scrape up anything that sticks to the bottom of the pan.

• step 3

  Add the chops and fry for 2-3 minutes. Add the mustard and chilli powder, and mix well, then fry for 5 minutes. Add 50ml of water, then season to taste. Cover and cook for 15 minutes over a low heat.

• step 4

  Add the potatoes, tamarind paste and 100ml of water, and cook for 12-14 minutes or until the potatoes are cooked through. Add a little more water if needed – you want a very light sauce for the dish. Garnish with coriander and serve with rotis or parathas, and kachumber.

This tamarind and ginger lamb chop curry recipe is adapted from Thali: A Joyful Celebration of Indian Home Cooking, Maunika Gowardhan (Hardie Grant, £22). Photographs by Sam A Harris.

Here are more lamb chop recipe ideas

Authors

Maunika GowardhanColumnist

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