Bengali Lamb Chop Curry

Name: Bengali Lamb Chop Curry
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tbsp mustard or vegetable or rapeseed oil; 2 tbsp mustard or vegetable or rapeseed oil; 2 tbsp mustard or vegetable or rapeseed oil; 1 tsp panch phoron/Bengali five spice; 1 tsp panch phoron/Bengali five spice; 2 Indian bay leaves; 5 cm (2 inch) cinnamon stick, broken in two; 4 green cardamom pods; 1 black cardamom pod; 4 cloves; 1 large red onion, thinly sliced; 1 tsp salt; 1 tsp finely grated fresh ginger or ginger paste; 3 cloves of garlic, roughly chopped; 3 tomatoes, roughly chopped; 1 tsp finely grated fresh ginger or ginger paste; 8 lamb chops; 1-2 fresh green chillies; 1 tsp ground turmeric; ½ tsp Kashmiri chilli powder; 750 ml water; 1 heaped tsp North Indian meat masala powder; Fresh coriander, to serve

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

Chilli & Mint

By Torie True

Published 2021

About

This deliciously warming and earthy curry includes the Bengali five spice known as panch phoron, which is unique to the Indian state of Bengal. It also includes a teaspoon of my North Indian meat masala, giving it extra layers of flavour and depth. It’s a favourite among my cookery class recipes and always receives a very positive reception. I hope you agree.

Ingredients

Asia
India
West Bengal
Main course
Gluten-free

Ingredients

Method