This dish screams satisfaction – a luscious lamb chop curry with subtle spices in a decadent silky sauce that makes those taste buds tingle!
While there are a lot of different ingredients, including a whole host of fragrant spices, this recipe is easy from start to finish. You're going to love it!
Why you'll love this recipe
- This lamb curry is a cut above the rest – the way the spices work with the marinated meat is incredible
- Succulent and juicy chops are the perfect ingredient in a spicy curry recipe
- It's a real people pleaser... the whole family will love this lamb chops curry
- Amount of prep time is minimal
Equipment you'll need
You'll need a few important kitchen items for this Indian lamb chops curry recipe:
- Large oven-proof saucepan – a quality heavy bottomed saucepan is a must when it comes to cooking curries.
- Mortar and pestle – want to grind your own spices? This is what you need!
- Curry serving dishes – serve your curry up in style!
How to make lamb chop curry
Make the lamb marinade.
Marinate the lamb, preferably overnight.
Pat the lamb chops dry, then brown them.
Fry the onions until softened, then stir in the spices.
Stir in the tomatoes and water.
Add the lamb and dried apricots, then simmer.
At this point you can serve it as is or make it more decaded.
Pour in the cream and let it bubble for a few minutes.
Sprinkle with slivered almonds and chopped coriander. Serve with naan or pilau rice.
Top Tip
When frying the onions, garlic, and ginger, add water to the pan if it's starting to catch on the bottom. This will prevent any bitter flavours in the curry.
What to serve with Indian lamb chops curry
Sides
Steamed rice is the perfect simple side to serve with this Indian lamb chops curry.
Drink pairing
A beer is ideal for pairing with lamb curry.
Would you like to save this?
Try a South African red like Pinotage, Cabernet Sauvignon, or Shiraz if you like wine.
Variations to this recipe
- Grind your cumin and other seeds – freshly ground spices have more flavour and fragrance than pre-ground powders. Just toast them in a dry frying pan before crushing them with a mortar and pestle.
- Red or green chillies can be used in this recipe
Popular substitutions
- You can use fresh tomatoes using the same weight instead of canned tomatoes.
- In place of the ground cinnamon, you can use a cinnamon stick – remember to remove the stick once the curry is cooked.
- If you can't find fresh ginger, substitute it for ¼ teaspoon of ground ginger.
What is lamb chop?
The cut of meat known as lamb chops comes from the lamb's sirloin, shoulder, rib, or loin. Some cuts, such as shoulder chops, need shorter cooking time, while others, such as lamb loin chops, need more time.
Do lamb chops need to be marinated for this recipe?
Yes! Marinating lamb makes the meat deliciously tender but infuses them with the marinade's flavor. The longer you marinate them, the better. For this recipe, marinating them overnight brings fantastic flavoured, terrifically tender lamb chops.
More luscious lamb curries
If you're after more lamb recipes after cooking this Indian lamb chops curry – more delicious recipes with sumptuous spices and rich flavours – feast on these!
- Lamb karahi – known for its deep red colouring and spicy flavour, lamb karahi is a wonderful dish that is perfect for curry lovers looking for something a little different
- Lamb korma – smooth, creamy and above all delicious, this lamb korma is everything you’d want in a curry
- Lamb dopiaza – a hearty, comforting lamb dish, the dopiaza method simmers the lamb meat in a spicy sauce that, in turn, results in perfectly tender and flavourful meat
- Lamb madras – a rich, fragrant, intense curry, lamb madras is a big favourite in the UK. Be careful, though... while it doesn't come close to a vindaloo, it is well known for being very hot!
- Lamb massaman – a mild Thai curry. A massaman involves cooking meat in a spiced curry sauce. The curry sauce is made with spices that don't usually make up Thai dishes, such as cumin, bay leaves, star anise, and nutmeg.
- Lamb bhuna – a thick and rich lamb curry, this authentic Indian recipe is filled with flavours due to its famous bhooning or 'browning' process, as the ingredients are cooked over high heat. Don't expect lots of sauce... this one is dry, chunky, thick, and absolutely divine!
- Lamb keema – a one-pot wonder with a flavour that will blow you away; this delicious lamb keema curry recipe is a dream of a dish.
What is your favourite way to spice up a curry?
Print📖 Recipe
Lamb Chop Curry with Apricots
- Total Time: 3 hours 35 minutes
- Yield: Serves 8
- Diet: Gluten Free
Description
Savour the exquisite blend of spices and sweetness in our Lamb Chop Curry with Apricots. A taste of culinary perfection awaits!
Ingredients
Marinated Lamb Chops
- 1 cup plain yogurt
- 3 garlic cloves
- 1 inch piece of fresh ginger, grated
- 1.5kg lamb chops
For the Spice Mix
- 1.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- ¾ teaspoon turmeric powder
- ¾ teaspoon red chili powder (adjust to your spice preference)
- ¾ teaspoon garam masala
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- Pinch of ground cloves
- Freshly ground black pepper, to taste
Curry Ingredients
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 inch piece of fresh ginger, grated
- 1 can (400g) chopped tomatoes (tinned tomatoes)
- 1 cup dried apricots, soaked in warm water and chopped
- ½ cup heavy cream (optional, for a richer curry)
- 5 tablespoons vegetable oil
- 1 cup water
- Salt, to taste
For Garnish:
- Fresh cilantro leaves, chopped
- Toasted sliced almonds
Instructions
Marinate the Lamb Chops:
- Mix the yogurt with the minced garlic, grated ginger, a pinch of salt, and a pinch of ground black pepper in a large bowl.
- Add the lamb chops to the marinade, ensuring they are well-coated.
- Cover the bowl and let the lamb chops marinate in the refrigerator for at least 2 hours (overnight is even better).
Prepare the Spice Mix:
- Combine all the spices listed under "Spice Mix" in a small bowl - ground cumin, ground coriander, turmeric, red chili powder, garam masala, ground cinnamon, ground cardamom, ground cloves, and black pepper.
- Mix well and set aside.
Sear the Lamb Chops:
- Heat half the vegetable oil in a large skillet or a deep, heavy-bottomed pot over medium-high heat.
- Remove the lamb chops from the marinade, shaking off excess marinade, and sear them in batches until browned on both sides.
- Transfer the seared lamb chops to a plate and set aside.
Create the Curry Base:
- Add the remaining oil in the same skillet or pot and reduce the heat to medium.
- Add the finely chopped onion and sauté until it becomes translucent.
- Then, add the minced garlic and grated ginger and cook for another minute until fragrant.
Add Tinned Tomatoes and Spice Mix:
- Add the canned chopped tomatoes to the skillet and the prepared spice mix.
- Stir well to combine the spices with the onion-tomato mixture.
- Cook this masala until the tomatoes are heated and the oil separates from the mixture.
Simmer with Lamb Chops:
- Return the seared lamb chops to the skillet, including any juices that might have accumulated on the plate.
- Mix them with the masala, then pour 1 cup of water.
- Season with salt to taste.
- Bring the curry to a simmer, cover the skillet with a lid, and cook over low to medium heat for about 45 minutes to an hour or until the lamb chops become tender.
Introduce Apricots and Cream:
- Add the chopped apricots to the curry.
- Stir well and let the curry simmer for 10 minutes, allowing the flavors to meld together.
- If you prefer a richer and creamier curry, this is the time to add the heavy cream. Stir it in and let the curry cook for a couple more minutes.
Final Touch:
- Check the seasoning and adjust salt and spices as needed.
- Turn off the heat and let the curry rest for a few minutes.
Serving:
- Garnish the Lamb Chop Curry with chopped fresh cilantro and toasted sliced almonds.
- Serve the curry hot with steamed basmati rice or Indian bread like naan or roti.
Notes
- You can use fresh tomatoes using the same weight instead of canned tomatoes.
- In this recipe, I preferred to use the dried apricots whole in the recipe.
- Prep Time: 2 hours
- Marinating Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Stew
- Cuisine: Indian
Nutrition
- Serving Size:
- Calories: 399
- Sugar: 4.9 g
- Sodium: 171.5 mg
- Fat: 22 g
- Saturated Fat: 12.4 g
- Trans Fat: 0.4 g
- Carbohydrates: 7.9 g
- Fiber: 1.5 g
- Protein: 44 g
- Cholesterol: 136.9 mg
Adrian Bold
Celery and garlic.
Joyce Willis
I love some toasted almonds scattered over the top of a curry
Kay
I like to add curry powder and lots of mango chutney.
AJ
I like to use some of the dried chillis I have made from chillis grown in my garden.
Ian Campbell
A cornucopia of herbs, really turbo boost the flavours! 🙂
Angela Macdonald
I like to rub the meat with some spice and let it marinade for a couple of hours whilst making a paste with spices/herbs for the curry sauce
Violet Phillippo
I love making a marinade for tofu with soy sauce, ginger, garlic and sometimes nutmeg.
Steven k
A little chilli goes a long way
Janine Houghton
A splash or two of Apple Cider Vinegar always sorts out that 'something missing' in a curry
Robyn Clarke
Mother in law curry powder, I get my father in law to bring me some every year when he visits.
Anii
I love chilli oil
claire Little
add some chillies
Sarah Cooper
My favourite way to spice up a curry is to add lots of chilli.
Darren Bourne
I Iike to add Garam Masala for a subtle but flavoursome extra. We also add a teaspoon of tumeric to our rice, in the cooking water.
Rebecca Funnell
Lots of chilli! 🙂
Alison Macdonald
Favourite way to spice up a curry in our house is by adding fresh or dried chilli at the end to finished dish, that way those that don’t like it too hot/spicy don’t have to add the spice
Leslie Evans
I add Potato's
Patricia Avery
I'm afraid I neither eat or make curry. I am entering in the hope of winning this for my son-in-law who is a great cook.
Lucie Davie
I use homegrown chilli and ginger. So much more flavoursome.
Lesley Bambridge
I often spoon homemade chutney alongside the curry. It adds a piquancy to the meal.
Victoria Prince
I like to spice up my curries by adding some of my mum's homemade chutney!
clare tate
I love to add a few chillies to add extra spice
Rach Pilkington
When I have chance, I love to let my main ingredient marinade overnight- it make the flavour so much deeper
Lia Burns
I love using garam masala in my curries
Julie Camm
Leave overnight so the flavours become richer
Charlotte isobelle
Garlic and coriander for me! Yum I love a good curry.
Marc Chivers
Use a wide variety of spices and experiment
Nadine Clark
Just making sure that those spices are fresh and tempered to perfection.
Deborah Preston
Curry powder and fresh ginger
Jessica Barber
I love to add my homegrown chillis and a squeeze of lime!
Emma davison
Home grown chillies
Janine Phillips
I add ginger and chilli
Carolynn Woodland
I add a pinch or so of chilli powder.
Patricia Mccaffery
Sweet pointed peppers are my favourite additions to curry.
Elaine Savage
with fresh spices and chilis
Darren Mckenzie
I love to add fenugreek as it seems to give it a more authentic restaurant taste
Angie Jackson
making my own spice mixes so I can make the taste my own
Tayla Morris
Kashmiri Chillies
Maria P
Chicken and lots of veggies
Leanne Baker
A Extra Bit Of Hot Chilli To Give It A Nice Kick
Erica Hughes
I like a blend of spices - tumeric, garam masala etc.
Thomas Riley
fresh spices
Naomi Shaw
I love this recipe, and am grateful for all the alternatives suggested. We like plenty of turmeric in our curries.
Emma Wolski
we love to add chilli's and garlic!
elaine simpson
Chili peppers fron the garden
Cerys Owen
Use fresh herbs, chillies and spices
Mrs Laura L Lee
Spice up a curry by adding some jalapenos to it either whole or slithers 🤞🤞
Lynne Oconnor
Not particularly spicy, but I do like to add extra coriander and turmeric
JAMES HOLYLAND
Mixed spices
Rai
My 'go to' curry has a really good hot madras powder (not one that's all chilli and nutmeg), a handful of sultanas and at the end a dollop of peanut butter stirred through it.
julie
Add a few chilli flakes and some crispy onions and sliced chillies on top
Georgia
Love to spice things up with chilli flakes
sharon martin
i'd add fresh chilii's from our garden
Sarah C
Home grown chillies are the perfect way to spice up a curry 🙂
Natalia S
I like to add a bit of garam masala
James Travis
Fresh chillis and spices
Kobi Carpenter
Maybe add a little chili pepper to make it spicer and add thick bread on the side.
Pippa Ainsworth
We always grow chillies in our greenhouse and pickle and dehydrate them at the end of the Summer. We use these in all of our curries to add heat.
Amy Bondoc
I like to spice up my curry by putting extra garlic and paprika
Anita Evans
I like to toast my spices. Great depth and flavour
Caroline Tinsley
My husband grew chillies for the first time this year and there are a lot! I've been using them as much as possible and especially in curries. Last night I made chick pea balti with some chillies I picked, chopped and froze a couple of weeks ago. They haven't suffered at all from being frozen!
Craig Austin
I put a few flakes of dried ghost pepper
Lucy
Some easy chilli flakes!
Carolyn Corrin
I like to add various vegetables and some paprika.
Sophie Hammerberg
I have to be careful with spice (3 young kids) but when I make garam masala spice blend, I add extra cayenne pepper to the mix to give it a kick.
Claire Gamblin
My favourite way to spice things up is to add fresh chillis as well as spices
Carole Nott
I use a good selection of spices to taste
pete c
I tend to stick with garam masala, cinnamon and tumeric powder, but tend to add a variety of other leaf veg as and when i want - always tasty though!
Stef Acaster
I like to spice up my curry with dried spices and lots of fresh garlic and ginger
Deborah Nicklen-Daggon
My favourite way to spice up a curry is to serve it with a fresh tomato and onion relish - I find that it brings out the different flavours in the curry.
Shellyg
I love adding paprika and cayene pepper to my curry
Chris Andrews
What is your favourite way to spice up a curry?
l use fresh spices, coriander, cumin, turmeric etc, not an 'all-in-one' curry powder
Lisa Wilkinson
I always think fresh spices are the best
Richard Eldred Hawes
A little scotch bonnet to add that extra hit of heat
Suzanne Sendell
Love a few chillies In my curry
Laura Pritchard
Lots of peppers!
Rebecca
If the fresh chillies I use don't add enough heat, a few drops of Tabasco are an easy win to rescue a bland curry at the last minute.
Mark Richmond
For me its always extra garlic
Tony
Fresh scotch bonnet chillis
Margaret Mccaffery
Chillies usually, but I’m trying to tone down the spices nowadays.
Mark Mccaffery
I like to use a variety of fresh chillies, depending on what mood I'm in.
fiona waterworth
I sneak some jalapenos into the curry
andrew mudd
love lamb curries the lamb karahi is my favourite recipe
janh
Adding tumeric and hot chilli powder, my husband likes his food, spicy.
Susan B
Cumin is a favourite of mine but I enjoy curries fairly plain.
Margaret Clarkson
I like to add cumin and ground coriander to add a depth to the flavour.
Rena Plumridge
Coriander makes everything taste better.
Bev Cannar
Cumin is my fave to spice things up followed by fresh coriander
Keith Hunt
My wife like to drop some Celery into the pot.
Grace Collins
home grown chili is what i love to add to my curry
Kay Broomfield
I like to spice up a curry with fresh chillies!
Denise Small
Ginger. I prefer this to having too much chilli.
Joo Dee
I add a good well known mix like Colmans/Knorr etc to add punch
PD
I like to use chilli with a slightly higher heat than the recipe recommends. Sparingly however, as I don't want to overpower the other spices.
Emma Ferguson
I love to marinade overnight as adds spice whilst helping the meat to soften for when cooking
Priscilla Stubbs
Like to add some of my home made apple chutney when making a curry
Brad Start
I like to spice up my curry by putting extra garlic into my naan bread.
Rebecca Roberts
I like to marinade my meat with the spices
And leave a good few hours
Andrea Upton
I love the sound of the lamb chop curry with apricots, I think that would work quite well in my instantpot
Helen Best
The lamb chop curry & Apricots would go down well in our home the Apricots sound lovely to give it that edge
SarahJane Carter
I like to marinate the meat over night
Henry Mccaffery
I liketo add some unusual ingredients Just to see how it turns out.
Michael Fisher
Apart from the usual spices and a good chilli heat sometimes pineapple finds it's way into a curry to take the edge of the heat and add a sweetness
Elizabeth Jane Smith
I'm a newbie to spice but my brother does some great spiced meats on his BBQ, the smoke adds depth
Margaret Gallagher
Lamb bhuna would be a winner with our family
Gillian Ferguson
Such a perfect recipe hard to add anything else, I always use fresh ginger and garlic and lots of black pepper
Michael Fisher
Gorgonzola Pasta sounds very enticing, maybe just a garlic naan bread or a bolognese sauce as I am not sure that it would need much extra