Slow-Cooked Goan Lamb Chops in Spiced Coconut Gravy

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender lamb chops simmered in a fragrant coconut and spice-infused sauce, capturing the rich flavors of Goan cuisine. This Indian-inspired lamb recipe, ready in about 75 minutes, pairs lamb chops, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 60 min Serves 4 Indian cuisine 480 cal/serving

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Ingredients

8 pieces lamb chops
1 cup coconut milk
1 large, finely chopped onion
2 tbsp ginger-garlic paste
1 tsp dry red chili powder
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tsp mustard seeds
10 curry leaves
3 tbsp vegetable oil
to taste salt
1 cup water

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pan over medium heat until shimmering. Add 1 tsp mustard seeds and 10 curry leaves; sauté for 30 seconds until aromatic.
Step 2: Add 1 large finely chopped onion and cook for 5-6 minutes until golden brown and translucent.
Step 3: Stir in 2 tbsp ginger-garlic paste and cook for 2 minutes until fragrant.
Step 4: Add 1 tsp dry red chili powder, 1/2 tsp turmeric powder, and 1 tbsp coriander powder, stirring for 1 minute to toast the spices.
Step 5: Add 8 pieces of lamb chops and sear on all sides for 4-5 minutes until lightly browned.
Step 6: Pour in 1 cup coconut milk and 1 cup water, season with salt to taste, and bring to a gentle boil.
Step 7: Reduce heat to low, cover the pan, and simmer for 45 minutes to 1 hour until the lamb is tender and the sauce thickens to a rich gravy.