Andhra style Mamsaam Chops or Lamb Chops in Black Pepper Gravy – perfect for an evening drink with friends or with steaming hot rice, dal and a dollop of ghee. The black pepper in the gravy gives the curry a fantastic flavour and depth that is bound to knock your socks off!
Mamsaam Chops – or delectable Lamb Chops in spicy black pepper gravy – the way the lamb is infused with the earthy masalas and the hit of black pepper- you have to eat it once to believe me. I first made this from the book Five Morsels of Love, a book that is full of love and is written in such a heartwarming way. This has now been a regular dish at home. I can’t even begin to tell you how much my friends and family alike love this recipe especially. These spicy Lamb Chops are not only quick and easy to make, the way the tender juicy meat takes on the flavour of the masalas makes them just irresistible.
Everyone who knows me, knows how much I love spices and the aromas associated with them. Most times, when I am cooking a recipe – I feel so content when the smell of the warm aromas hit my nostrils, I cannot tell you. I can never imagine life without the aromas of spices wafting through my studio or kitchen, whether it be paprika, or cinnamon, a spice that I cannot hide my love for, as you know! 😀 The cinnamon hit in this particular recipe for Lamb Chops, especially gives it a brilliant taste that nothing else can.
The simplicity of this recipe and the ease with which you can make it is the best part – there is no pre-marination needed, and all you have to do once you make the masala, is add pre-cooked lamb after it is fried and let it simmer – tada, your lamb chops are ready. Don’t believe me? Read on to find out –
Similar spicy recipes :
Jowar Roti and Chicken Saaru (Gowda style spicy chicken curry)
Mamsaam Chops | Lamb Chops in Black Pepper Gravy
- 500 grams lamb chops
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- to taste salt
- 2 tbsps ghee
- 2 - 3 cloves
- 2 cardamom
- 1 inch cinnamon stick
- 1 onion medium , finely chopped
- 1 tsp coriander powder
- 1 tbsp roughy black peppercons, pounded
To be ground in masala
- 1 inch ginger
- 12 pods garlic of
- 2 green chillies
- 4 chillies dried red
- Wash and dry the mutton chops and half cook them using a pressure cooker along with 1/2 cup water, salt, turmeric and chilli powder. This should take about 3-4 whistles.
- Grind together all the ingredients of the masala to a smooth paste using a little water if required.
- Heat oil in a heavy bottomed pan - once the oil is hot add all the dry masalas and fry for 2 minutes till fragrant. Add onions and fry till deep brown in color, stirring so that they don't burn. Add the par boiled lamb chops along with water and cook for about 2-3 minutes.
- Now add the ground masala, coriander powder, black pepper and mix well. Let it simmer covered till the full is fully cooked and the gravy thick.
- Serve hot with rice or rotis