Marinated Grilled Lamb Chops with Potato Pancakes and California Raisin-Lima Beans (Moghalai Gosht)

Tasty California raisins and lima beans combine with yogurt-glazed chops for an East Indian treat.




    • 1 1/2 cups plain yogurt
    • 1 1/2 tablespoons ground coriander
    • 1 tablespoon ground ginger
    • Juice of 3 medium fresh limes
    • 2 teaspoons salt
    • 3/4 teaspoon ground cinnamon
    • 3/4 teaspoon ground cardamom
    • 3/4 teaspoon ground cloves
    • 3/4 teaspoon ground red pepper (cayenne)
    • 8 lamb chops (4 ounces each)

    Lamb Jus

    • 2 cups lamb or beef stock
    • 1 1/2 teaspoons olive oil
    • 1/4 teaspoon Thai red curry paste

    Mint-Cilantro Chutney

    • 1 cup coarsely chopped fresh cilantro
    • 1/2 cup coarsely chopped fresh mint
    • 1 tablespoon coarsely chopped fresh gingerroot
    • 1 teaspoon finely chopped garlic
    • 1/2 teaspoon salt
    • Juice of 1 lemon
    • 1 medium serrano chili
    • 1 cup vegetable oil

    Potato Pancakes

    • 1 pound peeled, shredded potatoes
    • 1/2 cup finely chopped onion
    • 2 tablespoons fresh cilantro
    • 1 teaspoon cumin seeds
    • 1 1/2 teaspoons chopped fresh karhi leaves
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon salt
    • 1/2 teaspoon serrano chili, minced
    • 1 tablespoon vegetable oil
    • 1 tablespoon black mustard seed
    • Clarified butter or vegetable oil for griddling

    Lima Beans with California Raisins

    • 3 cups water
    • 4 cups thawed frozen lima beans
    • 1 cup California raisins
    • 3 tablespoons chopped fresh cilantro
    • 2 tablespoons brown sugar
    • 2 tablespoons clarified butter or vegetable oil
    • 1 1/2 tablespoons lime juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon ground paprika
    • 1/4 teaspoon ground mustard



    In medium mixing bowl, whisk all ingredients except lamb until smooth. Evenly coat lamb with marinade; cover and store in refrigerator overnight.

    Preheat broiler or grill. Broil or grill lamb 7 to 9 minutes on each side until barely pink (145°F) when center of thickest part is cut. Set aside in warming unit.

    Lamb Jus

    In 1-quart saucepan, whisk all ingredients; keep warm over low heat.

    Mint-Cilantro chutney

    In a blender, purée all ingredients except oil until smooth. With blender running, mix well and slowly add oil; set aside.

    Potato Pancakes

    In medium mixing bowl, place all ingredients except oil, mustard seed and butter; mix well and set aside. In small skillet, heat oil over medium-high heat; add mustard seed. Cover skillet and, as soon as seed stops popping, add to potato mixture; mix together well. Divide and shape into 16 pancakes. In preheated heavy skillet, cook each pancake 2 to 3 minutes per side or until golden brown and crispy. Drain on paper towel.

    Lima Beans with California Raisins

    In 2-quart saucepan, bring water and lima beans to boil over medium-high heat. Reduce heat to low. Cook, covered 10 minutes or until most liquid evaporates and beans are fork-tender. Add remaining ingredients and cook 8 to 10 minutes more, stirring occasionally, until beans are glazed. Set aside.

    To Serve

    On serving platter, arrange lamb chops; pour lamb jus over and drizzle chutney over all. Arrange pancakes around lamb, and top with Lima Bean mixture; serve immediately.

    Nutrition Facts Per Serving

    Calories 930 (64% from fat); Total Fat 69g (sat 20g, mono 33g, poly 12g, trans 0g ); Cholesterol 95mg; Protein 31g; Carbohydrate 57g; (Dietary Fiber 10g; Sugars 25g; ); Iron 7mg; Sodium 1350mg; Calcium 167mg; Potassium 1386mg

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