Add Shahi Patiala Lamb Chop 23 Each Recipe

Prepare saffron milk

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

Score and trim chops

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.

Make the marinade

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.

Marinate the chops

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.

Soak and grind nuts

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

Caramelize onions

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.

Build the gravy base

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.

Add nut paste and cream

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.

Finish the gravy flavor

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.

Sear the marinated chops

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.

Combine chops with gravy and finish cooking

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.

Rest and glaze

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.

Plate and garnish

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.