Lamb Chops Recipe – Thyme & Tomato Masala Indian Style

Last Updated on 5 months ago by Neha Deshmukh

Lamb Chops Recipe – Thyme & Tomato Masala Indian Style

Hey everyone! If you’re anything like me, you love a good fusion dish – something that takes familiar flavors and twists them into something totally new and exciting. This Lamb Chops Recipe with Thyme & Tomato Masala is exactly that. It’s a beautiful blend of Western herbs and classic Indian spices, and honestly, it’s become a bit of a family favorite. I first made this trying to impress my in-laws, and it was a hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average lamb chop recipe. The fresh thyme adds a lovely aromatic quality that beautifully complements the rich lamb. Then, we bring in the warmth of Indian spices, creating a sauce that’s both comforting and complex. It’s surprisingly easy to make, ready in about 45 minutes, and guaranteed to impress. Plus, it’s a fantastic way to explore different flavor profiles!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 500 grams lamb chops
• 4 sprigs fresh thyme
• Salt to taste
• Pepper to taste
• 0.5 cup water (approx. 120ml)
• 2 teaspoons vegetable oil (approx. 10ml)
• 1 onion
• 1 spring onion
• 1 teaspoon ginger/garlic paste
• 2 green chillies
• 1 sprig curry leaf
• 1 teaspoon masala or chili powder
• 0.5 teaspoon turmeric (approx. 2.5ml)
• 4 Roma tomatoes
• 0.5 teaspoon sugar (approx. 2.5ml)

Ingredient Notes

Let’s talk ingredients for a sec! Using fresh thyme really makes a difference here – it has a brighter, more vibrant flavor than dried. Roma tomatoes are my go-to because they’re meaty and have fewer seeds, making for a smoother puree. But honestly, any good quality tomato will work.

And don’t be shy with the masala! I like to use a good quality chili powder, but feel free to experiment with different blends to find your perfect level of spice. The combination of the masala with the thyme is what makes this dish so special – it’s a little unexpected, but trust me, it works!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, season your lamb chops generously with salt and pepper. This is key for building flavor.
2. In a pan, add the lamb chops and about ½ cup (120ml) of water. Add the sprigs of fresh thyme. Simmer over medium heat until the water evaporates, then increase the heat and brown the chops nicely. Set aside.
3. Now, for the masala! Blanch the Roma tomatoes by scoring an ‘X’ on the bottom and dropping them into boiling water for about 30 seconds. Then, shock them in cold water, peel off the skins, and blend them into a smooth puree. Set this aside – it’s the base of our amazing sauce.
4. In the same pan you used for the lamb, heat the vegetable oil. Sauté the chopped onion and spring onion until softened and lightly golden.
5. Add the ginger-garlic paste, curry leaves, and chopped green chillies. Sauté for another minute until fragrant.
6. Stir in the turmeric and masala (or chili powder). Cook for about 30 seconds, stirring constantly, to bloom the spices.
7. Pour in the tomato puree, season with salt and sugar. Bring to a simmer and cook until the oil starts to separate from the sauce and it thickens – about 10-15 minutes.
8. Finally, add the browned lamb chops back into the pan and coat them well with the masala. Simmer for another 5-10 minutes to let the flavors meld together.

Expert Tips

• Don’t overcrowd the pan when browning the lamb chops. Work in batches if necessary to ensure they get a good sear.
• Taste the sauce as it simmers and adjust the seasoning as needed. Everyone’s palate is different!
• For a richer flavor, you can marinate the lamb chops in a little ginger-garlic paste and turmeric for 30 minutes before cooking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: For a milder flavor, reduce the amount of chili powder or remove the green chillies altogether. For a fiery kick, add a pinch of cayenne pepper or use a hotter chili powder. My friend, Priya, loves to add a dash of ghost pepper powder – but be warned, it’s seriously hot!
• Regional Variations: If you prefer a North Indian influence, add a tablespoon of yogurt to the sauce for extra creaminess. For a South Indian twist, add a pinch of mustard seeds and a dried red chilli to the tempering.
• Festival Adaptations: This dish is perfect for special occasions like Eid! Serve it with a side of fragrant biryani and some raita for a complete feast.

Serving Suggestions

Serve this Lamb Chops Recipe hot, with a side of fluffy basmati rice or warm roti. A sprinkle of fresh thyme on top adds a lovely finishing touch. A simple cucumber raita also complements the flavors beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What cut of lamb is best for this recipe? Lamb loin chops or rib chops work best – they’re tender and flavorful.
• Can I use tomato paste instead of fresh tomatoes? You can, but the flavor won’t be quite as vibrant. If using tomato paste, use about 2 tablespoons and add a little extra water to thin it out.
• How can I adjust the heat level of this dish? As mentioned earlier, adjust the amount of chili powder or green chillies. You can also remove the seeds from the chillies to reduce the heat.
• What is the best way to blanch tomatoes? Score an ‘X’ on the bottom, drop into boiling water for 30 seconds, then shock in cold water. The skins will slip right off!
• Can this be made in an Instant Pot or slow cooker? While it’s best made on the stovetop for optimal flavor, you can adapt it. For an Instant Pot, brown the lamb chops using the sauté function, then add the remaining ingredients and cook on high pressure for 10 minutes. For a slow cooker, cook on low for 6-8 hours.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!