Sticky lamb chops is an Indo Chinese inspired recipe that tastes so tender, juicy and bursting with flavor. The tender lamb chops are coated in a sticky cooked in a tangy and sweet sauce. Serve it with steamed rice, fried rice or a fresh salad for a complete flavourful meal.

Sticky lamb chops

Lamb chops or mutton chops are beautiful cut from the lamb which cooks beautifully when done the right way. I like to pressure cook lamb chops in Indian spices and aromatics till it is cooked, then simmered in sweet spicy sauce. The glaze coats the lamb like a sticky sauce which is too good.

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About Sticky Lamb Chops
Ingredients
Step by Step Pictures
Expert Tips
FAQ
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Despite its look, this dish is surprisingly easy to prepare. With just a few simple cooking steps, preparing the sauce, and tossing everything together, you will get juicy, succulent chops that everyone will relish.

About Sticky Lamb Chops

Sticky lamb chops is a restaurant style dish in which tender lambs are cooked to perfection and coated in a flavourful sweet chilli sauce. In this recipe, the lamb is first seared and pressure cooked with onions and aromatic spices until juicy and soft.

It is then simmered in a rich sauce made with garlic, chillies, soy sauce, vinegar and sweet chilli sauce.

Sear the lamb chops first in oil on both sides for 3 to 5 mins. Then Pressure cook the lamb for 3 to 4 whistle. Pressure cooker timing depends on the lamb quality. If older lamb (mutton) is used, cook for atleast 4 to 6 whistle. If younger lamb is used, then it will get cooked in 2 to 3 whistle.

Instead of sweet chilli sauce. You can add a combination of red chilli flakes, tomato ketchup, sugar and little vinegar.

Sticky lamb chops make an excellent choice for starters that can be served with fried rice, yaki udon or steamed rice for a complete meal.

Ingredients

Lamb chops : This is the main ingredient, you can also replace it with mutton chops.
Oil : Oil used for searing the lamb and tempering spices. It helps to develop browned crust on the meat and helps the spices to release their aroma.
Onions & Garlic : Onions and garlic add mild sweetness and form the base of the dish.
Ginger garlic paste : Ginger garlic paste is sauteed in oil to create a flavourful base. This helps to cook and tenderize the meat.
Curry leaves : Curry leaves enhance the spice flavours and lamb taste with its fresh aroma.
Spice powder : Turmeric powder, red chilli powder and garam masala powder adds mild color, heat and aromatic flavour to the lamb.
Green chillies : Green chillies provide a fresh heat and enhance the rich taste of lamb.
Sweet chilli sauce, soy sauce and vinegar : Sweet chilli sauce, soy sauce and vinegar make the body of the sticky sauce. They enhance heat, deepen spice and add a rich color. This creates a glossy glaze with a balanced taste.

Step by Step Pictures

1)Heat oil in a pressure cooker. Add in lamb chops and sear them on both sides for 3 to 5 mins. It should get slightly brown and coloured around the edges.

2)Remove the seared lamb to a plate and set aside.

3)Now in the same pressure cooker. Add in sliced onions and curry leaves in the pressure cooker and saute for couple of minutes.

4)Add in ginger garlic paste and turmeric powder and stir fry for a minute.

5)Now pour in some water and scrape off the bottom of the pan.

7)Add in Kashmiri red chilli powder and garam masala powder. Mix this into the gravy.

8)place the lamb chops back into the pot. Add more water to just cover the lamb chops.

9)Cover and pressure cook for 5 to 6 whistle. Once the pressure is released from the cooker, open the lid and check whether the lamb is cooked, else cover and again and cook for some more time. You have to reserve the lamb cooking stock for the glaze.

10)Heat oil in a pan. Add in finely chopped onions, garlic and green chillies.

12)Saute them for 2 mins.

13)Now Add in the lamb stock which was from the pressure cooker.

14)Add a dash of soy sauce and vinegar.

15)Add in some sweet chilli sauce.

16)Add in red chilli powder. I am using Kashmiri chilli powder for the colour.

17)Cook this all together until it gets thick and syrupy like. taste and adjust with salt

18)Once it gets thick, add in the cooked lamb chops into the sauce and coat on both sides really well.

19)Simmer it till the sauce thickens and coat the lamb on both sides like a glaze.

19)Serve

Expert Tips

Use good quality lamb : Choosing tender cuts like lamb loin chops ensures they stay juicy and cook evenly. Good quality meat offers a more tender and juicy texture.

Searing the lamb : To get the tender, succulent chops start by searing the lamb chops in hot oil on both sides until lightly browned. This helps release their juices and develops flavours.

Adjust cooking time : The pressure cooking time depends on the age of the meat. Young lamb cooks faster, while old lamb takes more whistles to cook into tender meat.

Simmering : Simmer the cooked lamb in the sauce until it becomes sticky and glossy. This gives the classic glossy coating that clings to every bite.

Storage : Cool the leftover lamb chops completely before transferring to an airtight container. It keeps well in the refrigerator for 3 to 4 days. Warm gently with a splash of water to prevent drying out.

Serving : Sticky lamb chops taste delicious when served with plain steamed rice, fried rice or noodles for a satisfying meal. Garnish these chops with spring onions or coriander leaves for an appealing look.

FAQ

Q. Can I use mutton instead of lamb ?

Absolutely ! Mutton also works well. It may need a few extra whistles in the pressure cooker to reach tender, juicy in perfection.

Q. What cut of lamb should I use ?

Chops from the loin or shoulder works best for this dish. They become tender and juicy when cooked and balance the sticky sauce coating beautifully.

Q. What if I don't have sweet chilli sauce ?

You can substitute it with regular tomato ketchup, chilli sauce to add heat and flavour. It still gives a spicy note.

Sticky Lamb Chops Recipe (Stove Top Method)