Goan Spiced Lamb Chops with Coconut Curry Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender lamb chops marinated in Goan spices and grilled, served with a rich coconut curry sauce that balances heat and creaminess. This indian-inspired lamb ready in about 45 minutes blends lamb chops, minced garlic cloves, ginger paste into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 pieces lamb chops
• 4 cloves, minced garlic cloves
• 1 tbsp ginger paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp, crushed fennel seeds
• 1 1/2 tsp salt
• 2 tbsp lime juice
• 2 tbsp coconut oil
• 1 cup coconut milk
• 1/2 tsp mustard seeds
• 10 leaves curry leaves
• 1 medium, finely chopped onion
• 1, slit green chili
• 2 tbsp, chopped fresh coriander

Instructions

1. Step 1: In a bowl, combine 4 minced garlic cloves, 1 tbsp ginger paste, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1 tbsp coriander powder, 1 tsp cumin powder, 1 tsp crushed fennel seeds, 1 1/2 tsp salt, and 2 tbsp lime juice. Add 8 lamb chops and rub the marinade thoroughly. Cover and refrigerate for at least 2 hours.
2. Step 2: Preheat grill or grill pan to medium-high heat. Brush 2 tbsp coconut oil over the lamb chops and grill for 5-6 minutes per side until nicely charred and cooked to medium rare. Remove and keep warm.
3. Step 3: In a saucepan, heat 1 tbsp coconut oil over medium heat. Add 1/2 tsp mustard seeds and 10 curry leaves, cooking until mustard seeds begin to pop.
4. Step 4: Add 1 finely chopped onion and 1 slit green chili, sautéing for 5 minutes until translucent and fragrant.
5. Step 5: Pour in 1 cup coconut milk, stir well and simmer gently for 8-10 minutes until the sauce thickens slightly and coats the back of a spoon.
6. Step 6: Season the sauce with salt to taste, then stir in 2 tbsp chopped fresh coriander.
7. Step 7: Serve the grilled lamb chops topped with the warm coconut curry sauce alongside steamed rice or flatbread.