Cook
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Lamb chops
1.
In a large bowl, add the lamb chops, salt, coriander powder, paprika, garam masala, cumin powder, minced garlic, chopped coriander, yoghurt, lime juice, and oil.
1 kg Lamb chops
Salt
1 tsp Coriander powder
1 tbsp Paprika
1 tsp Garam masala
1 tsp Cumin powder
1 tbsp Minced garlic
1 cup Fresh coriander
2 1/2 tbsp Fat-free yoghurt
1 Lime
1 tbsp Oil
2.
Mix well to evenly coat the lamb chops.
3.
Cover and marinate overnight in the refrigerator.
4.
The next day, place the lamb chops in the air fryer basket.
5.
Air fry at 170°C for 30 minutes.
6.
Flip the lamb chops and air fry for another 20 minutes, or until cooked to your preferred doneness.
Plain pulao rice
1.
Heat 2 tbsp oil in a pressure cooker or pot.
2 tbsp Oil
2.
Add cumin seeds and let them splutter.
1 tsp Cumin seeds
3.
Add the sliced onion and fry until light brown.
1 Onion
4.
Add the chopped tomato and cook for 2–3 minutes.
1 Tomato
5.
Add salt, coriander powder, red chilli flakes, and garam masala.
Salt
1 tsp Coriander powder
1 tsp Red chilli flakes
1 tsp Garam masala
6.
Add a small splash of water and fry for another 2–3 minutes.
Water
7.
Add the washed rice and mix well.
2 cups Sella basmati rice
8.
Add enough water so it is about 1 inch above the rice.
9.
Place a few whole green chillies on top for aroma.
Whole green chillies
10.
Pressure cook for 15 minutes if using sella basmati rice, or 8 minutes if using regular basmati rice.
Butter glaze
1.
Heat 1 tbsp butter in a pan.
1 tbsp Butter
2.
Add the green chillies and fry briefly.
2-3 Green chillies
3.
Add paprika and chopped coriander, stir-frying for a few seconds.
1 tsp Paprika
1/2 cup Fresh coriander
4.
Add the lime juice and let it sizzle.
1/2 Lime
5.
Once the lamb chops are cooked, coat them with the butter glaze.
For
4
M
I
For the lamb chops
1
kg
Lamb chops
Salt, to taste
1
tsp
Coriander powder
1
tbsp
Paprika
1
tsp
Garam masala
1
tsp
Cumin powder
1
tbsp
Minced garlic
1
cup
Fresh coriander, chopped
2 1/2
tbsp
Fat-free yoghurt
1
Lime, juice of 1 large lime
1
tbsp
Oil
For the plain pulao rice
2
tbsp
Oil
1
tsp
Cumin seeds
1
Onion, sliced
1
Tomato, chopped
Salt, to taste
1
tsp
Coriander powder
1
tsp
Red chilli flakes
1
tsp
Garam masala
2
cups
Sella basmati rice, washed (or regular basmati rice)
Water, enough to cover rice (about 1 inch above)
Whole green chillies, a few (for aroma)
For the butter glaze
1
tbsp
Butter
2-3
Green chillies, slit
1
tsp
Paprika
1/2
cup
Fresh coriander, chopped
1/2
Lime, juice of 1/2 lime
Per Serving
Calories
820kcal
Fat
40g
Carbs
70g
Protein
45g
The lamb chops used here are very thick and were not flattened. No meat tenderiser was used. They were cooked at a lower temperature to achieve a well-done result. Cooking time and temperature can be adjusted according to preference and thickness of the chops.
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Made it?
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Cook
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Lamb chops
1.
In a large bowl, add the lamb chops, salt, coriander powder, paprika, garam masala, cumin powder, minced garlic, chopped coriander, yoghurt, lime juice, and oil.
1 kg Lamb chops
Salt
1 tsp Coriander powder
1 tbsp Paprika
1 tsp Garam masala
1 tsp Cumin powder
1 tbsp Minced garlic
1 cup Fresh coriander
2 1/2 tbsp Fat-free yoghurt
1 Lime
1 tbsp Oil
2.
Mix well to evenly coat the lamb chops.
3.
Cover and marinate overnight in the refrigerator.
4.
The next day, place the lamb chops in the air fryer basket.
5.
Air fry at 170°C for 30 minutes.
6.
Flip the lamb chops and air fry for another 20 minutes, or until cooked to your preferred doneness.
Plain pulao rice
1.
Heat 2 tbsp oil in a pressure cooker or pot.
2 tbsp Oil
2.
Add cumin seeds and let them splutter.
1 tsp Cumin seeds
3.
Add the sliced onion and fry until light brown.
1 Onion
4.
Add the chopped tomato and cook for 2–3 minutes.
1 Tomato
5.
Add salt, coriander powder, red chilli flakes, and garam masala.
Salt
1 tsp Coriander powder
1 tsp Red chilli flakes
1 tsp Garam masala
6.
Add a small splash of water and fry for another 2–3 minutes.
Water
7.
Add the washed rice and mix well.
2 cups Sella basmati rice
8.
Add enough water so it is about 1 inch above the rice.
9.
Place a few whole green chillies on top for aroma.
Whole green chillies
10.
Pressure cook for 15 minutes if using sella basmati rice, or 8 minutes if using regular basmati rice.
Butter glaze
1.
Heat 1 tbsp butter in a pan.
1 tbsp Butter
2.
Add the green chillies and fry briefly.
2-3 Green chillies
3.
Add paprika and chopped coriander, stir-frying for a few seconds.
1 tsp Paprika
1/2 cup Fresh coriander
4.
Add the lime juice and let it sizzle.
1/2 Lime
5.
Once the lamb chops are cooked, coat them with the butter glaze.
For
4
M
I
For the lamb chops
1
kg
Lamb chops
Salt, to taste
1
tsp
Coriander powder
1
tbsp
Paprika
1
tsp
Garam masala
1
tsp
Cumin powder
1
tbsp
Minced garlic
1
cup
Fresh coriander, chopped
2 1/2
tbsp
Fat-free yoghurt
1
Lime, juice of 1 large lime
1
tbsp
Oil
For the plain pulao rice
2
tbsp
Oil
1
tsp
Cumin seeds
1
Onion, sliced
1
Tomato, chopped
Salt, to taste
1
tsp
Coriander powder
1
tsp
Red chilli flakes
1
tsp
Garam masala
2
cups
Sella basmati rice, washed (or regular basmati rice)
Water, enough to cover rice (about 1 inch above)
Whole green chillies, a few (for aroma)
For the butter glaze
1
tbsp
Butter
2-3
Green chillies, slit
1
tsp
Paprika
1/2
cup
Fresh coriander, chopped
1/2
Lime, juice of 1/2 lime
Per Serving
Calories
820kcal
Fat
40g
Carbs
70g
Protein
45g
The lamb chops used here are very thick and were not flattened. No meat tenderiser was used. They were cooked at a lower temperature to achieve a well-done result. Cooking time and temperature can be adjusted according to preference and thickness of the chops.
Only visible to you
Made it?
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