Entree: China – Xinjiang Uyghur – قورما چوپ ➤ Qorma Chop (Braised spiced lamb chops in a rich Uyghur korma-style gravy)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
45 min
Total
1 hr 5 min
Ingredients
- 4 bone-in lamb chops, approx. 6 oz (170 g) each
- 1 1/2 tsp (7.5 ml) salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, sliced, about 8 oz (225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) crushed red chili flakes
- 1 tsp (2 g) ground fennel or 1/2 tsp (1 g) fennel seeds, crushed
- 2 tbsp (30 g) tomato paste
- 1 cup (240 g) plain yogurt, whisked
- 1 cup (240 ml) low-sodium chicken or lamb stock
- 2 medium potatoes, peeled and cut into 1-inch pieces, about 10 oz (280 g)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tsp (5 ml) toasted cumin seeds for garnish (optional)
Instructions
1. Season the lamb chops with 1 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp oil in a large heavy skillet or Dutch oven over medium-high heat and brown chops 2–3 minutes per side until golden. Remove chops and set aside.
2. Reduce heat to medium, add remaining 1 tbsp oil and sauté the sliced onion until translucent and beginning to brown, about 6–8 minutes.
3. Add garlic and ginger and cook 1 minute until fragrant. Stir in cumin, coriander, turmeric, crushed fennel, and red chili flakes; cook 30–60 seconds to bloom the spices.
4. Mix in tomato paste and cook 1–2 minutes, then stir in yogurt a little at a time to prevent curdling. Add the stock and bring to a gentle simmer.
5. Return the lamb chops to the pot, nestle in the potato pieces, cover, and simmer gently for 35–45 minutes until meat is tender and potatoes are cooked through, stirring once or twice and skimming any excess fat.
6. Stir in lemon juice and adjust seasoning with remaining salt and pepper to taste. Garnish with chopped cilantro and toasted cumin seeds. Serve hot with flatbread or steamed rice.
