Lamb Chops with an Almond-Poppy Seed Sauce

Badam Khus Khus Champ

Preparation info

  • Serves


    (8 If Served as an Appetizer)
    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

The ingredients and flavors in this recipe will certainly appeal to lovers of Bengali cooking, satisfying their passion for mustard oil, fennel, and poppy seeds. You don’t want to overcook the tender, expensive lamb as it will turn rubbery. Medium-rare is the way to go for this prime cut.



  1. Combine the Garlic Paste, fennel, 1 teaspoon of the salt, and the cardamom in a small bowl, stirring to form a thick, greenish-brown paste. Smear this over the meaty part of the chops, making sure each gets well coated with the smoky, licorice-smelling paste. Refrigerate, covered, for at least 30 minutes or as long as overnight, to allow the flavors to penetrate the tender