Atul Kochhar | Lamb Chops with Spinach Recipe

Atul Kochhar | Lamb Chops with Spinach Recipe

Indian Recipe Lamb Chops and Spinach:

This recipe for a typical Punjabi meat curry is a favourite of Atul Kochhar‘s. It’s packed with black cardamom and cloves, both strong spices that really hold their own against the metallic flavour of the spinach and the lamb. There is a large farming community in the Punjab region of India and this is reflected in the locals’ love of food from the land. Punjabi food is generally made up of strong and bold flavours and their use of spices is generous and liberal.

Serves 4

1 kg lamb chops, on the bone, trimmed


For the marinade

3 tablespoons finely chopped

fresh ginger

2 tablespoons finely chopped

green chillies

1 teaspoon ground cumin

3 tablespoons plain yoghurt



For the garam masala

5 black cardamom pods

2 cloves

1/2 teaspoon black


1/4 teaspoon grated nutmeg


For the sauce

2 tablespoons vegetable oil

1 tablespoon butter

a 5cm piece of cassia or

cinnamon stick

1 bay leaf

4–6 black cardamom pods,

lightly bruised

2–3 cloves

2 onions, finely chopped

1 tablespoon ground


1 teaspoon ground cumin

2 tomatoes, chopped

1 tablespoon tomato paste

300ml lamb stock or water


For the spinach

3 tablespoons vegetable oil

2 tablespoons finely chopped


1 tablespoon dried red chilli


2 teaspoons cumin seeds

1kg baby spinach


Mix together all the ingredients for the marinade, rub all over the lamb chops and set aside in a cool place to marinate overnight in the fridge.

For the garam masala, toast all the spices in a pan until fragrant. Cool, then grind to a fine powder. Set aside until required.

For the sauce, heat the oil and butter in a pan and sauté the cassia, bay leaf, cardamom pods and cloves until the spices sizzle.

Add the onions and sauté until lightly coloured. Add the ground coriander and cook for 2–3 minutes, then add the ground cumin and sauté for a further 2 minutes.

Add the marinated lamb and cook over a medium heat, stirring well, for 10–12 minutes until the yoghurt is absorbed.

Increase the heat to high and sauté the lamb for 2–3 minutes, then add the tomatoes and tomato paste and cook for 2–3 minutes.

Add the water or stock and salt to taste. Reduce the heat to low, cover and cook for 12–15 minutes, until the lamb is perfectly cooked.

Meanwhile, cook the spinach. Heat the oil in a wok and sauté the garlic, chilli and cumin seeds until the spices turn light

brown. Add the spinach and quickly cook over a high heat to make them wilt. Season with salt and add to the lamb.

Mix the lamb and spinach together well and correct the seasoning. Sprinkle generously with the garam masala and

some julienne red chilli and ginger, if you wish. Serve with roti or naan.