Directions:
- Preheat the oven to 180 degrees Celsius.
- Marinate the lamb chops with salt, ground black pepper, ginger-garlic paste, turmeric powder, and 2 tablespoons of vegetable oil. Set aside in a refrigerator for an hour.
- Meanwhile, heat 4 tablespoon of vegetable oil in a large saucepan or a wok, and add chopped green chile and onions. Stir-fry for 5 to 7 minutes or until golden brown.
- Add curry leaves, ginger-garlic paste, and the dry spice powders and stir-fry for a minute. Pour in the fresh tomato purée and cook for 5 more minutes. Keep warm.
- Remove the chops from the refrigerator and sear them on a hot skillet for a couple of minutes on each side. Place them on a roasting tray and cook in the oven for 4 to 5 minutes. Transfer to the saucepan and cook with the pepper masala for 3 to 4 minutes. Garnish with fried curry leaves and serve with Kerala Parotta (Kerala Paratha).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.37 Kcal (1149 kJ) | ||
| Calories from fat | 201 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.33g | 34% | |
|---|---|---|---|
| Sodium | 31.91mg | 1% | |
| Potassium | 523.55mg | 11% | |
| Total Carbs | 19.52g | 7% | |
| Sugars | 5.32g | 21% | |
| Dietary Fiber | 6.51g | 26% | |
| Protein | 3.54g | 7% | |
| Vitamin C | 16.7mg | 28% | |
| Iron | 4.6mg | 26% | |
| Calcium | 113.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 175.14 Kcal (733 kJ) | ||
| Calories from fat | 128.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.26g | 34% | |
|---|---|---|---|
| Sodium | 20.37mg | 1% | |
| Potassium | 334.2mg | 11% | |
| Total Carbs | 12.46g | 7% | |
| Sugars | 3.4g | 21% | |
| Dietary Fiber | 4.16g | 26% | |
| Protein | 2.26g | 7% | |
| Vitamin C | 10.6mg | 28% | |
| Iron | 2.9mg | 26% | |
| Calcium | 72.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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