Saala, main toh sahab ban gaya! Yeh lamb chop mera dekho! yeh chocolate-curry reduction mera dekho! Jaise gora koi Londhon ka!
Don’t ask me to translate or explain the above: not everything is for everyone. Just go get a package of lamb loin chops and be happy I am giving you this recipe. Where can you go to get lamb loin chops? How the hell am I supposed to know what the options are where you live? We get ours from our local Costco; I have no idea if they’re a difficult thing to find generally—I had never looked for them before seeing them at Costco. If you can’t find them, feel free to use whatever kind of lamb chops you can find; or in a pinch go ahead and use beef sirloin steak or similar—just adjust the cooking time accordingly.
For the lamb chops:
- 4 thick lamb loin chops (1 lb)
- 1 tspn coriander seed + 1 tspn cumin seed, toasted and pounded to a coarse consistency
For the sauce:
- 1 cup chopped onion
- 2 cloves garlic, thinly sliced
- The remaining pounded spices
- ½ tspn haldi/turmeric powder
- ¾ cup diced tomato
- 2 squares 85% chocolate
- 1 tspn jaggery/brown sugar
- 1 cup chicken stock
- Season lamb chops on both sides with salt and crust with half the pounded-toasted spices. Put in the fridge for at least 8 hours.
- Remove chops from fridge one hour before cooking.
- While the lamb is coming to room temperature begin preparing the sauce:
- Saute onions till beginning to brown.
- Add garlic and saute another two minutes.
- Add the pounded spices and saute another minute.
- Add the tomatoes and salt and cook down over medium heat for 5 minutes.
- Lower the heat, add the chocolate and stir till melted and completely incorporated.
- Add the sugar and mix in.
- Add the stock bring to a simmer and simmer for 10 minutes.
- Take off heat. When cool, puree to a smooth paste.
- Sear chops 4-5 minutes per side over high heat depending on preference.
- Remove the chops to a plate, tent with foil and “rest” for 5 minutes.
- Tilt the pan you seared the chops in and spoon off most of the fat. Add the pureed sauce to the pan and reduce further over medium-low heat while the chops rest.
- To serve, place a large dollop of the sauce on a plate and gently spread it out with the back of a spoon. Place a seared chop atop it.
- If using beef, go by weight and serve it sliced over the sauce.
- Good bitter chocolate is important. Don’t go below 80%; but also don’t go above 85%.
- You could, if you choose, give this some bite with one hot dried chilli pounded with the coriander and cumin.
- I’ve served this at dinner parties by itself (along with a salad); along with a half paratha; and along with a bit of pulao.
- A complementary side dish? Try these potatoes.
This looks like indian Mole!1 Mexican mole is soooooooo much like Indian food in it’s complex nature. I have not seen lamb and chocolate before but I am for sure going to make this. I read your blog through East Metro Foodies but just tonight started exploring the recipes. You need to write a cookbook! Love this blog.
Thank you—glad to have you on board as a reader!