Rajistan Lamb Chop Curry



I visited a fantastic Indian restaurant the other night. The Indian Star in Epping was a bit of a hike to get to but we’d been advised by a taxi driver that it was the best Indian in Sydney. He may well be right. The food was sensational. We ate a Fish curry, a Calcutta Beef and an amazing Lentil Makhani Daal together with a tasty mushroom Naan which I can’t stop thinking about. The staff there were super friendly and very attentive. The owner was particularly lovely, she spent a long time giving me tips on cooking daal, naan and even gave me this recipe for Rajiistani lamb. I have to say, it is really delicious. Just make sure you let the sauce reduce for long enough. There should only be about 1cm of liquid left in the pan by the end.


6 lamb chops (not cutlets)
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3-4 dried red chilies
2 medium onions (thinly sliced)
1 teaspoon salt
8 cloves garlic (chopped)
1 medium tomato (chopped)
handful coriander leaves (roughly chopped)

Dry roast the cumin seeds, coriander seeds, fennel seeds and chilies in a frying pan until aromatic and just starting to change colour. Remove from the heat and grind using a spice grinder or pestle & mortar into a fine powder. Set aside.
In a large pan, add the chops in one layer if possible. Cover them with water by about 5 cm, gently bring this to the boil and cook for 10 minutes.
Reduce the heat, add the spices and garlic and stir well. Let this gently simmer again for 30 minutes. Now add the onions and stir in well. Let it simmer again for 25 minutes until the lamb is tender and the sauce has reduced considerably.

Transfer to a serving platter, sprinkle with fresh coriander and tomatoes. Serve with naan breads, rice, indian pickles and raita

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