Shahi Patiala Masala Lamb Chops Recipe

Toast and grind spices

Heat a small dry skillet over medium heat. Add cardamom pods, cloves, cinnamon stick, coriander seeds, cumin seeds and fennel seeds. Toast, shaking the pan, until fragrant (2–3 minutes). Remove to a plate to cool.

Once cool, remove cardamom seeds from pods and combine all toasted spices in a spice grinder or mortar and pestle. Grind to a fine powder. If using dried rose petals, crush them into the mix; if using rose water, set aside to add to the marinade later. Stir in the saffron strands that have been soaked in 1 tablespoon warm milk and the optional finely chopped green chili. Reserve 3 tablespoons of this Shahi Patiala masala for the lamb marinade; store any leftover in an airtight jar for other uses.

Prepare the vegetables

Place julienned raw mango, julienned ginger and thinly sliced red onion in a bowl. Add thinly sliced green chilies and chopped cilantro.

In a small bowl, whisk together rice vinegar, sugar, 1/2 teaspoon salt and mustard oil (or olive oil) until sugar dissolves. Heat a small nonstick skillet over medium heat with 1/2 teaspoon whole mustard seeds until they begin to pop (about 30 seconds). Pour the popped mustard seeds and oil into the vinegar dressing and stir to combine.

Pour the dressing over the mango-ginger-onion mixture, toss thoroughly to combine. Let the salad sit at room temperature for at least 20–30 minutes to pickle lightly (can be made up to 4 hours ahead). Refrigerate if holding longer than 1 hour. Taste and adjust salt or sugar before serving.

Prepare the lamb

Pat the lamb double chops dry with paper towels. Trim any excess fat but leave a thin fat cap for flavor. Using a small sharp knife, score the fat lightly on the surface of each chop to help the marinade penetrate.

In a mixing bowl combine 1 cup plain yogurt, 2 tablespoons ginger-garlic paste, 3 tablespoons reserved Shahi Patiala masala, 1 teaspoon Kashmiri red chili powder, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, 2 tablespoons lemon juice, 1.5 teaspoons salt and 1/2 teaspoon freshly ground black pepper. If you did not add rose petals to the dry mix, add 1/2 teaspoon rose water here. Whisk until smooth.

Add the lamb chops to the marinade and rub thoroughly so each piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight (up to 24 hours) to develop flavor. Bring the lamb to near room temperature (30–45 minutes) before cooking.

Cook the lamb

Preheat oven to 400°F (200°C). Heat a heavy oven-safe skillet (cast iron preferred) over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, sear the lamb chops fat-side down first for 2–3 minutes until deeply browned and crisp; hold the meat with tongs to get even contact if needed. Sear the second side for 1–2 minutes.

Add 2 tablespoons unsalted butter to the pan and baste the chops for 30 seconds. Transfer the skillet to the preheated oven and roast for 6–10 minutes depending on thickness and desired doneness (6–7 minutes for medium-rare, 8–10 minutes for medium). Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Remove the skillet from the oven and transfer chops to a resting rack or plate. Tent loosely with foil and rest for 8–10 minutes. While resting, spoon any pan jus over the chops.

Arrange lamb chops on a warmed platter. Spoon some of the pickled mango, ginger & onion salad alongside or on top of each chop for bright contrast. Scatter microgreens or baby cilantro and optional fried curry leaves/crisped shallots over the dish. Serve with lemon wedges on the side for squeezing.

For service suggestion: accompany with warm buttery naan or saffron rice to complement the Shahi Patiala flavors.