Succulent tandoori lamb chops marinated in aromatic spices, topped with fragrant keema methi and served with rich nihari sauce. This spectacular weekend project layers bold Indian flavours with tender meat, creating a showstopping dish that rewards patience with unforgettable taste and aromatic warmth.
By Vivek SinghFrom Saturday Kitchen Recipes
Nutri-Score D. This tandoori lamb chop recipe features protein-rich lamb with aromatic spices. The nihari sauce and keema methi add depth but increase fat content. Enjoy occasionally as part of a varied diet, balanced with fresh salads or raita.
Estimated per serving: 720 kcal, 48g fat (20g saturates), 24g carbs (10g sugars), 6g fibre, 52g protein, 2.4g salt
Ingredients
For the yakhni (stock)
- 500g/1lb 2oz lamb leg bones, cut into pieces and washed
- 100g/3½oz onions, finely chopped
- 5 black peppercorns
- 2 bay leaves
For the tandoori lamb chops
- 1 x 8 bone rack of lamb, fat off, trimmed and cleaned
- 1 tbsp ginger and garlic paste
- 1 tbsp green papaya paste (optional)
- 3 tbsp mustard oil
- 2 tsp red chilli powder
- 2 tsp salt
- 125g/4½oz Greek style yoghurt
- ½ tbsp roasted cumin
- ½ tbsp garam masala
- 1 tsp black peppercorns, cracked
- ½ tsp sugar
- 1½ tsp chaat masala
- 1 tbsp chopped coriander leaves
- pink pickled onion petals, to serve
For the keema methi
- 1 tbsp ginger and garlic paste
- ½ tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp ghee or vegetable oil
- 2 bay leaves
- 3 cloves
- 2 black cardamom pods
- 3cm/1in cinnamon stick
- 5 black peppercorns
- 1 white onion, finely chopped
- 200g/7oz lean lamb mince
- 1 tsp red chilli powder
- 100g/3½oz tomato purée
- 50g/1¾oz fresh fenugreek leaves, cleaned, chopped and soaked in salted water
- 50g/1¾oz spinach leaves, cleaned and shredded
- 2 green chillies, finely chopped
- 3cm/1in ginger, julienned
- ½ teaspoon garam masala
- 1 tsp dried fenugreek leaves
- 1 tsp salt
- 2 tbsp chopped coriander leaves, to serve
- ½ lemon, juice only, to serve
For the nihari sauce
- 50g/1¾oz fried onions
- 60g/2¼oz yoghurt
- 50ml/2fl oz mustard or vegetable oil
- 50g/1¾oz roasted chana dal powder
- 1 tbsp ginger and garlic paste
- ½ tsp ground turmeric
- 1½ tsp red chilli powder
- 1 tbsp ground coriander
- yakhni stock (see above)
- 2 tbsp kewra water (Screwpine essence), optional
- 1 tsp garam masala
- 1 tsp salt
Customise
- Swap lamb chops for lamb cutlets or chicken thighs for a quicker alternative
- Replace green papaya paste with a splash of lemon juice or yoghurt marinade if unavailable
- Use regular yoghurt instead of Greek style for a lighter marinade
- Try fresh mint instead of fenugreek leaves for a different herbal note in the keema methi
See below for how to achive the same dish with fewer ingredients.
Method
- Make the yakhni stock (10 mins active, 2+ hours simmering – essential make-ahead):
- Place lamb leg bones, chopped onions, black peppercorns and bay leaves in a large stockpot
- Cover with 2 litres cold water and bring gently to a simmer
- Reduce heat and bubble away for at least 2 hours to extract deep flavour
- Remove any meaty bones with a slotted spoon, then strain the stock through a fine sieve
- Tip: Make this stock a day ahead – it improves with time and saves day-of stress
- Marinate the lamb chops in two stages (25 mins active, plus resting):
- Trim the rack of lamb and cut into 2-bone chops, removing one bone from each
- First marinade: Mix ginger-garlic paste, green papaya paste (if using), 1 tbsp mustard oil, 1 tsp chilli powder and 1 tsp salt. Coat chops, cover and rest 10 minutes
- Second marinade: In another bowl, combine Greek yoghurt, roasted cumin, garam masala, cracked peppercorns, sugar and remaining oil, chilli powder and salt
- Add chops to this mixture, coat well, cover and rest another 15 minutes for deep flavour penetration
- Cook the keema methi (30 mins – prepare while lamb marinates):
- Mix ginger-garlic paste, ground cumin, ground coriander and 125ml water; set aside
- Heat ghee or oil in a heavy pan. Add bay leaves, cloves, cardamom, cinnamon and peppercorns; cook 1 minute until fragrant
- Add chopped onion; stir 8-10 minutes until golden brown
- Increase heat, add lamb mince; cook 3-4 minutes, breaking it up with a spoon
- Pour in spice paste; cook 5 minutes over high heat to deepen flavours
- Reduce heat, stir in chilli powder and tomato purée; cook gently 20 minutes until dry and rich
- Squeeze water from fenugreek leaves and spinach; stir in and cook 2 minutes until wilted
- Finish with green chillies, julienned ginger, garam masala and dried fenugreek leaves
- Remove from heat; stir through fresh coriander and lemon juice, then keep warm
- Prepare the nihari sauce (20 mins – while lamb cooks):
- Grind fried onions and yoghurt into a smooth paste; set aside
- Heat oil in a saucepan; add chana dal powder and toast, stirring, until light brown
- Add ginger-garlic paste, turmeric, chilli powder and ground coriander; cook 1 minute until fragrant
- Stir in the onion-yoghurt paste; cook until oil separates at the edges
- Slowly pour in yakhni stock, stirring constantly, until thickened to a rich gravy
- Add kewra water (if using) and garam masala; simmer gently 5 minutes
- Taste and adjust salt, then keep warm until serving
- Cook the tandoori lamb chops (12 mins oven time – the grand finale):
- Preheat oven to 220°C/200°C Fan/Gas 7
- Thread each marinated chop onto metal skewers to help them hold shape
- Spread a generous layer of keema methi evenly over one side of each chop
- Place on a baking tray and roast 12 minutes for medium (adjust for your preference)
- Remove from oven and rest 5 minutes – this keeps juices locked in for succulent meat
- Plate and serve (5 mins):
- Sprinkle rested chops with chaat masala and fresh coriander leaves
- Decorate with pink pickled onion petals for colour and tang
- Serve with rich nihari sauce poured over or alongside
- Enjoy the spectacular layers of spice, tender lamb and aromatic sauce!
Chef’s tip: Don’t rush the stock – the longer your yakhni simmers, the deeper the flavour base for your nihari sauce. For extra-tender lamb, ensure the marinade has enough time to work its magic, and always let the cooked chops rest before serving. This spectacular tandoori lamb chop burrah with nihari sauce is a labour of love that rewards patience with restaurant-quality results perfect for impressing guests at your next dinner party.
Same Dish with Fewer Ingredients
With such a long list of ingredients here are the ones you can safely omit or simplify without significantly affecting the final taste of your tandoori lamb chop burrah:
Easy omissions (minimal impact):
- Green papaya paste: Natural tenderiser, but the yoghurt marinade and cooking time will still yield tender lamb
- Whole black peppercorns (in stock and marinade): Ground pepper in the spice blends provides sufficient warmth
- Bay leaves (in yakhni stock): Aromatic but not essential for the core flavour profile
- Sugar (in marinade): Small balancing amount; the honey in other components or natural lamb sweetness compensates
- Kewra water (in nihari sauce): Lovely floral note but completely optional for authentic results
- Chaat masala (finishing sprinkle): Adds tang, but a squeeze of fresh lemon achieves similar brightness
Simplifications (reduce complexity, keep flavour):
- Fresh fenugreek leaves OR spinach: Use just one instead of both in the keema methi – dried fenugreek leaves (kasuri methi) provide the signature aroma
- Whole spices in keema methi: Keep just the cumin and coriander; you can skip the cloves, cardamom and cinnamon if short on time
- Green chillies and julienned ginger garnish: Optional fresh heat and texture; the marinade already delivers warmth
Keep these for authentic flavour:
- Ginger-garlic paste, yoghurt, garam masala, red chilli powder, roasted cumin, fried onions, chana dal powder (or gram flour substitute), and the yakhni stock form the essential flavour backbone.
By focusing on these core ingredients, you’ll still achieve that spectacular, layered tandoori lamb experience with less prep – perfect for a streamlined weekend cook!