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Achari Lamb Chops

Course: Appetizer, Side Dish
Cuisine: Indian


  • Lamb cutlets – 1 kg
  • Red onion – 3 medium finely chopped
  • Ripe red tomato – 4 medium finely chopped
  • Ginger paste – 1 ½ tbsp
  • Garlic paste – 1 ½ tbsp
  • Turmeric powder – ½ tsp
  • Mustard seeds – ½ tsp
  • Nigella seeds/kalonji – ½ tsp
  • Cloves – 5
  • Fennel seeds/saunf – 1 tsp
  • Red chilli powder – 1 tsp
  • Whole dry red chilli – 6-8 depending on heat preferences
  • Coriander leaves – ½ cup chopped
  • Mustard oil – ½ cup
  • Salt – to season


  • Roast mustard seeds, cloves, fennel seeds and whole dry red chillies. Grind to a fine powder and add turmeric powder, nigella seeds and red chilli powder to make the spice blend for the dish.
  • Heat half of the mustard oil in a kadai/deep bottom pan and sauté ginger-garlic paste. Add the ground spice blend and sauté for a minute on low heat.
  • Add the lamb cutlets, mix well and brown for 5 minutes. Remove the cutlets and keep aside.
  • In the same pan, heat the remaining oil and add chopped onions and sauté till golden brown.
  • Add tomatoes and sauté again till the tomatoes completely break down and turn mushy; oil starts clearing at the sides of the caramelized onion tomato mixture.
  • Return the lamb cutlets to the pan and add enough water to cook the lamb.
  • Season with salt.
  • Cook for 5 minutes on high heat and then slow cook till the lamb/mutton is soft and tender.
  • Garnish with coriander leaves.