Rini's Masala Lamb Chops

I'm back to being queen in the kitchen again. It is like getting on a bicycle after many years...you wobble a bit, then find your rhythm. It is to be lamb chops today. I sample these at a neighbor's house in Mumbai, and fall in love. Simple flavors of browned onions, sauteed ginger garlic, chopped tomatoes and a splash of soy sauce bring this uncomplicated dinner together.

The Mumbai ones were made with double mutton chops. Back in India mutton chops are small and thin. Slicing them with a two bone rib makes them meaty. I use the more easily available lamb chops. Eight chops for three not so hungry people should suffice. Adjust your ratio according to the number of people eating. Rini's recipe calls for browned onions along with ginger, garlic, tomatoes and soy sauce. The chops braise stovetop low and slow, which makes ample gravy. I make mashed potatoes and broccolini in the interim. Uncover the lid, inhale the aroma and go to town.

RINI'S MASALA LAMB CHOPS
Serves 2 generously


8 Lamb Chops
2 tablespoons Canola Oil
2 large Onions
1 teaspoon Garlic, chopped
1 teaspoon Ginger, chopped
2 small Tomatoes
1 teaspoon Soy Sauce
1 teaspoon Worcestershire Sauce


Chop onions fine. 

Slice tomatoes thinly.

Heat oil in a Dutch Oven or deep saucepan.

Drop onions into oil and saute till golden brown, stirring often.

Add ginger and garlic. Allow the flavors to bloom for 30 seconds.

Drop tomato slices into masala and saute till pulpy.

Add lamb chops and saute till meat is slightly seared. 

Season with soy and worcestershire sauces. Stir well.

Cover and braise on a low fire for 20-30 minutes till chops are done. 

Poke them with a knife or fork to test for doneness. 

Serve them with any form of potatoes and greens.

The knife slices through the meat like butter. I'm transported back to Rini's dinner table, to her unstinting hospitality and graciousness. Dinners come and go, but the generosity of friendship is precious. 

Pin It