Lamb Chops: 45-Min Recipe

Jyoti Bathena makes a quick and easy Lamb Chops that needs to be served when slightly pink. Instead of lamb chops, mutton chops may be used too.

Actor Vivan Bathena, part Parsi, part Maharashtrian, shared the recipe with Mini Ribeiro: "My mother is an excellent cook. Since childhood, friends & family flocked to our home for a taste of her food."

Ingredients

• 1 cup fresh grated coconut
• Small bunch mint leaves
• Small bunch fresh green dhania or coriander leaves or cilantro
• 4 green chillies 

Ingredients, continued

• 2 tsp jeera or cumin seeds
• 2 tbsp ginger paste
• 2 tsp garlic paste
• 6 lamb chops or alternatively mutton chops

Ingredients, continued

• 2 eggs, beaten
• 1 tsp haldi or turmeric powder
• 1 tsp chaat masala
• Salt to taste, about 2½ tsp

Ingredients, continued

• 2 limes 
• Breadcrumbs (spread on a plate)
• Oil for frying the chops

Method

• Marinate the lamb chops with the ginger paste, garlic paste, turmeric, salt for 15 minutes.

Method, continued

• Grind all the other ingredients.
  Coat the marinated chops with this mixture.
  Keep aside for another 15 minutes.

Method, continued

• Dip the lamb chops in the egg and coat with the breadcrumbs.
• In a skillet, fry the lamb chops till dark brown, in a little oil over medium heat, first covered for 10 minutes and uncovered 5 minutes about.
  Once fried, take off heat, add the chaat masala, lime and serve hot.
  Serves 3-4.

Tips:
Serving suggestions: With bread or garlic bread, mashed potatoes/chips or fries, lightly sauteed vegetables (beans, carrots, cauliflower) or tossed lettuce-tomato-cucumber salad.
This recipe was first posted on May 4, 2016.