Malwani Lamb Chops Recipe

Prepare chops

Trim excess fat from lamb rib chops, make 2 shallow diagonal slashes through the meat (not all the way to the bone) to help marinade penetration. Pat dry with paper towel.

Make marinade

In a food processor or blender combine 1/2 cup grated fresh coconut, 3/4 cup chopped fresh coriander leaves, yogurt, Kashmiri chili powder, ground coriander, ginger paste, garlic paste, tamarind paste, sugar, salt, vegetable oil and black pepper. Blitz until a smooth-ish paste. Scrape down sides and pulse again to ensure even texture.

Marinate lamb

Rub marinade all over the lamb chops, working into the slashes and around the bones. Place chops in a shallow dish or zip-top bag, cover, and refrigerate for at least 3 hours, preferably overnight (8–12 hours) for best flavor.

If you prefer a fresher, chunkier coconut-coriander topping, combine 1/4 cup grated coconut, 1/4 cup coriander leaves, 1 chopped green chili (optional), 2 tablespoons warm water and 1/4 tsp salt in a small blender or mortar & pestle. Pulse briefly to form a coarse paste. Use this as a finishing smear or brush to intensify fresh notes after cooking.

Bring to room temperature

Remove marinated chops from the refrigerator 30 minutes before cooking to come to room temperature. This ensures even cooking.

Preheat and sear

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1–2 tablespoons oil or ghee. When shimmering, add the lamb chops, leaving space between them. Sear without moving for 2.5–3 minutes until a deep golden crust forms.

Flip and cook

Turn chops and reduce heat to medium. Cook another 2.5–3 minutes for medium-rare to medium depending on thickness (internal temperature ~58–63°C / 136–145°F). For thicker chops or desired doneness, cover pan and cook an additional 2–4 minutes. Transfer chops to a plate and loosely tent with foil to rest 5 minutes.

Temper (optional authentic touch)

In a small pan, heat remaining 1 tablespoon oil over medium heat. Add mustard seeds and let them pop (about 20–30 seconds). Add curry leaves and sauté briefly until fragrant (10–15 seconds). Remove from heat and pour this aromatic oil over the resting chops to add Malwani-style fragrance.

Finish with coconut-coriander

If using the optional fresh coconut-coriander paste, spread a small spoonful over each chop after resting, or sprinkle chopped coriander and a little grated coconut on top. Squeeze lemon wedges over before serving.

Serve

Place chops on a serving platter, garnish with fresh coriander leaves and lemon wedges. Serve hot with steamed rice, flatbreads or a simple salad.