Shahi Patiala Masala Lamb Chop Recipe

Prepare spice mix

Dry-toast green cardamom, black peppercorns, cloves, cinnamon stick, and fennel seeds in a small skillet over medium heat for 1–2 minutes until fragrant. Let cool, then grind to a fine powder (use a spice grinder or mortar and pestle). If using brown cardamom, remove seeds and include. Measure 1 teaspoon for the marinade and reserve remaining for finishing if desired.

Pat lamb chops dry with paper towel. Lightly score fat edges in two or three places to help marinade penetrate.

In a large bowl combine yogurt, ginger paste, garlic paste, green chili paste, ground coriander, ground cumin, turmeric, Kashmiri chili powder, 1 teaspoon of the freshly ground Patiala garam masala, salt (1 1/4 tsp), lemon juice, and mustard oil. Mix until smooth.

Fold in chopped cilantro and mint. Add lamb chops and massage the marinade thoroughly into both sides of each chop. Cover and refrigerate for at least 3 hours, preferably overnight for best flavor and tenderness.

If you didn't make the spice mix earlier, grind the toasted whole spices now to a fine powder. Set aside 1/4–1/2 teaspoon to sprinkle on the finished dish and store the remainder in an airtight jar for other uses.

Remove lamb chops from refrigerator about 30 minutes before cooking to take off the chill. Preheat oven to 350°F (175°C) if finishing in the oven.

Sear the chops

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon ghee and 1 tablespoon oil. When shimmering, shake off excess marinade from each chop and place chops in the pan (do not overcrowd; work in batches if necessary). Sear 2–3 minutes per side until a deep golden-brown crust forms. Transfer seared chops to a plate and set aside.

Make the rich masala

Reduce heat to medium and add remaining 1 tablespoon ghee and 1 tablespoon butter to the same pan. Add the thinly sliced onion and sauté 5–7 minutes until soft and beginning to caramelize, scraping up browned bits. Add chopped tomato and tomato paste and cook 4–5 minutes until tomatoes break down and oil separates slightly. Stir in 1/4 cup warm water to deglaze and loosen the pan fond.

Add the reserved Patiala garam masala powder (about 1/4–1/2 tsp) and the saffron-infused milk. Stir to combine, then simmer the masala for 2 minutes. If the sauce is too thick, add up to 2 tablespoons more water to reach a velvety consistency.

Finish with cream and fenugreek

Reduce heat to low and stir in heavy cream and kasuri methi (crush between your palms while adding). Taste and adjust salt (add up to 1/2 tsp more if needed). Return seared chops to the pan, spooning masala over each chop.

Cook gently for 4–6 minutes so chops finish cooking through and absorb the masala flavors. Alternatively, transfer the pan (if ovenproof) to the preheated oven and roast 6–8 minutes for medium-rare to medium, depending on chop thickness. Use an instant-read thermometer: 130–135°F (54–57°C) for medium-rare; 140°F (60°C) for medium.

Serve

Remove chops to a warm platter, spoon remaining masala over them, sprinkle a pinch of the reserved garam masala if desired and garnish with chopped cilantro and mint. Serve with lemon wedges alongside basmati rice, naan, or roomali roti.