Chowpan (lamb Chops) Recipe
Recipe information
Make Chowpan (lamb Chops) in just 2h . Indulge in three marinated lamb chops, spiced Afghan-style. All entrées include tandoori naan, rice, salad, and cilantro yogurt sauce.
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Ingredients
Lamb Chops
Cilantro Yogurt Sauce
Tandoori Naan
Rice
Salad
Marinating the Lamb Chops
1. Prepare the Marinade
In a bowl, combine yogurt, minced garlic, ground cumin, ground coriander, paprika, salt, black pepper, lemon juice, and olive oil. Mix well until smooth.
2. Marinate the Lamb Chops
Add the lamb chops to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Cooking the Lamb Chops
Making the Cilantro Yogurt Sauce
Preparing Tandoori Naan
6. Make the Dough
In a large bowl, dissolve yeast and sugar in warm water. Let sit for 10 minutes until frothy. Then add flour, yogurt, and salt. Knead until smooth and elastic.
7. Let the Dough Rise
Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
8. Cook the Naan
Divide the dough into equal portions and roll out into flatbreads. Cook on a hot skillet or tandoor for 2-3 minutes on each side until bubbly and cooked through.
Cooking the Rice
9. Rinse the Rice
Rinse basmati rice under cold water until the water runs clear to remove excess starch.
10. Cook the Rice
In a pot, combine rinsed rice, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes or until the rice is fluffy and water is absorbed.
Preparing the Salad
11. Mix the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and lemon juice, then season with salt and black pepper. Toss to combine.
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