How to Make Spicy chops: English – Urdu

How to Make Spicy chops

How to Make Spicy chopsHow to Make Spicy chops

How to Make Spicy chops


  1. 8 double-boned lamb best end chops – you will need to ask your butcher for these
  2. juice of 1 lime
  3. 3 tbsp malt vinegar
  4. 2 tsp chilli powder
  5. ¼ cup vegetable oil, plus extra for frying
  6. ½ cup gram flour (chickpea flour)
  7. 4 star anise toasted in a hot pan
  8. 3 green chillies
  9. 1 tbsp red crushed chillies
  10. 8 garlic cloves
  11. 2 tsp papaya paste


  • Marinate the chops in the lime juice, vinegar, chilli powder, red crushed chillies and a pinch of salt while you make the rest of the marinade.
  • Heat 100 ml of the oil in a small saucepan and add the gram flour, stirring continuously for a minute or two until the flour forms a smooth sandy paste and you begin to smell a nutty aroma.
  • Transfer the paste to a bowl and leave to cool.
  • Crush the star anise using a pestle and mortar, then tip into a food processor with the chillies, garlic, papaya and the remaining oil and blend to a smooth paste.
  • Mix both pastes over the marinated meat and refrigerate for a minimum of 4 hours.
  • To cook the chops, preheat the oven to fan 180C/conventional 200C/gas 6.
  • Lift the chops out of the marinade and wipe off any excess so the chops are just lightly coated.
  • Heat 1 tbsp oil in a large frying pan and fry the chops in batches for a couple of minutes on each side until browned.
  • Transfer to a roasting tray and roast for 10-20 minutes depending on how pink you like your lamb.
  • Serve the chops with mint sauce and winter salad.

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