Place saffron threads in the 3 tbs warm milk and let soak for 10–15 minutes to release color and aroma; set aside.

Prepare saffron milk

Pat the 23 lamb chops dry with paper towels. Using a sharp knife, lightly score the meat side in 2–3 shallow slashes (do not cut through the bone). This helps the marinade penetrate.

Score and trim chops

In a large bowl, whisk together 3 cups yogurt, 4 tbs ginger-garlic paste, 4 tbs lemon juice, 3 tbs Kashmiri chili powder, 2 tsp turmeric, 3 tbs ground coriander, 2 tbs ground cumin, 2 tbs garam masala, 2 tbs salt, 4 tbs neutral oil and the saffron-infused milk. Whisk until smooth and homogenous.

Make the marinade

Coat each chop thoroughly with the marinade, pushing some into the scored slashes and around the bones. Arrange chops in a single layer in a non-reactive dish, cover tightly, and refrigerate for at least 3 hours; preferably overnight for best flavor and tenderness.

Marinate the chops

Drain the soaked cashews and transfer to a blender. Add 2–3 tbs water and blend to a very smooth, thick paste. Set aside.

Soak and grind nuts

In a wide, heavy-bottomed pan, heat 4 tbs ghee or butter over medium-low heat. Add the 3 cups sliced onions and a pinch of salt and cook, stirring regularly, until deep golden brown and caramelized (20–30 minutes). Keep the heat moderate so the onions caramelize rather than burn. Remove about 1 cup of the caramelized onions for garnish and reserve.

Caramelize onions

To the same pan with remaining onions, add 1 tbs ginger-garlic paste and 2 tsp green chili paste (if using). Cook 1 minute, then add 1 cup tomato puree. Cook the mixture over medium heat until the tomato oil separates and the raw smell disappears, about 8–10 minutes.

Build the gravy base

Stir in the cashew paste, 6 tbs ghee/butter, 1 tbs garam masala and 1.5 tbs salt. Mix well and add 250 ml water to reach a thick, saucy consistency. Simmer on low for 6–8 minutes, stirring to prevent sticking. Lower heat and stir in 1 cup fresh cream, simmer gently 3–4 minutes — do not boil vigorously after adding cream.

Add nut paste and cream

Crush 2 tbs kasuri methi between your palms and stir into the gravy along with half the chopped coriander and half the chopped mint. Adjust seasoning to taste. Keep gravy warm on the lowest heat while you sear the chops.

Finish the gravy flavor

Heat a heavy skillet or griddle over medium-high heat and add 2 tbs neutral oil. Remove excess marinade from chops (shake off but do not wipe), then sear the chops in batches so they have space — about 3–4 minutes per side until a deep brown crust forms. Do not fully cook through; searing locks in juices and adds color. Transfer seared chops to a plate.

Sear the marinated chops

Gently nestle the seared chops into the warm shahi gravy in a large pan in a single layer. Spoon some gravy over the exposed bones and meat. Dot with 2 tbs butter on top and cover the pan. Simmer on low for 12–18 minutes, turning chops once halfway, until internal temperature reaches 63–70°C (145–160°F) depending on desired doneness and meat is tender. If using an oven, you can finish covered at 180°C (350°F) for 10–12 minutes instead.

Combine chops with gravy and finish cooking

Once cooked, remove the lid and increase heat for 1–2 minutes to thicken the gravy slightly. Baste each chop with a little melted butter and drizzle 0.25 cup extra cream evenly over the chops and gravy for a glossy royal finish. Stir in the remaining chopped coriander and mint.

Rest and glaze

Transfer chops to a warm serving platter, spoon extra shahi gravy over and around them. Sprinkle reserved fried/caramelized onions (birista) on top, garnish with additional coriander and mint if desired, and arrange lemon wedges alongside. Serve hot with naan, paratha or steamed rice.

Plate and garnish

Lamb rib chops (well trimmed, 1 bone each)

Full-fat plain yogurt

Ginger-garlic paste

Lemon juice

Kashmiri red chili powder

Turmeric powder

Ground coriander

Ground cumin

Garam masala

Salt

Neutral oil (vegetable or sunflower)

Saffron threads

Warm milk (to soak saffron)

Cashews (soaked 30 minutes)

Tomato puree

Onion, thinly sliced

Ginger-garlic paste (for gravy)

Green chili paste (optional)

Ghee or unsalted butter

Fresh cream

Kasuri methi (dried fenugreek leaves)

Fresh coriander leaves, chopped

Fresh mint leaves, chopped

Additional garam masala (for gravy)

Salt (for gravy)

Water (to adjust gravy consistency)

Neutral oil (for searing)

Unsalted butter (for basting and finishing)

Sliced fried onions (birista) or thinly sliced onions fried until crisp

Lemon wedges

Fresh cream (extra, to drizzle)

Add Shahi Patiala Lamb Chop 23 each

Make Add Shahi Patiala Lamb Chop 23 Each Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Add Shahi Patiala Lamb Chop 23 Each Recipe

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