How to make Rajasthani Lamb Chop Korma -

A rich mutton preparation fit for the king

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lamb Chops, Whole Dried Red Chillies

Cuisine : Rajasthani

Course : Main Course Mutton

For more recipes related to Rajasthani Lamb Chop Korma checkout Mixed Grill Sizzler, Lamb Popsicles in Cream Sauce, Greek Style Lamb, Mutton Burrah - SK Khazana . You can also find more Main Course Mutton recipes like Korma Bahadur Shahi Mutton Mushroom Keema Karela Lamb And French Bean Stew

Rajasthani Lamb Chop Korma

Rajasthani Lamb Chop Korma Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajasthani Lamb Chop Korma Recipe

  • Lamb Chops 500 grams

  • Whole Dried Red Chillies 200 grams

  • Yogurt 1 cup

  • Salt to taste

  • Poppy seeds (khuskhus/posto) 4 tablespoons

  • Oil 1 tablespoon

  • Bay leaf 1

  • Green cardamoms 2

  • Cinnamon 1 inch stick

  • Cloves 4

  • Onions,sliced 2 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Fresh coriander leaves,chopped 2 tablespoons

  • Almond flakes 1/2 cup


Step 1

Remove seeds and grind red chillies to a smooth paste. Marinate lamb chops with yogurt, half the red chilli paste and salt for thirty minutes.

Step 2

Boil poppy seeds in one up of water. Cool and grind into a fine paste. Heat oil, add bay leaf, green cardamoms, cinnamon and cloves and sauté till fragrant. Add onions and sauté till golden.

Step 3

Add ginger paste and garlic paste and sauté for a minute. Add the remaining red chilli paste, coriander powder, turmeric powder and poppy seed paste and sauté for two minutes on medium heat.

Step 4

Add marinated lamb chops and one cup water, mix well and then cook on low heat until lamb chops becomes tender.

Step 5

Serve hot garnished with coriander leaves and almond flakes.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.