📍 Where this dish comes from: Agra · Taj Mahal
Discover the history of this region →
Discover the history of this region →
Peshwari chops originate from Pakistan’s Peshawar region — a cuisine of bold, direct flavors and fierce heat. Unlike the complex spice layering of Mughal cooking, Peshwari cooking trusts the quality of the meat and applies a simple, assertive marinade that amplifies rather than masks. Cracked black pepper and crushed fresh mint work in devastating tandem on these chops that hit the grill and char with a great aromatic sizzle, releasing a smoky, heady fragrance that announces a meal your guests will be talking about long after the last bone is clean.
What You’ll Need
Servings: 4 servings
Calories: 390kcal
Ingredients
- 8 lamb chops
- 2 tbsp ginger-garlic paste Marinade
- 1 tsp black pepper Marinade; coarsely ground
- 1 tsp cumin seeds Marinade; crushed
- 1/2 tsp red chili flakes Marinade
- 1 tbsp fresh mint Marinade; chopped
- 1 tbsp fresh coriander Marinade
- 2 tbsp lemon juice Marinade
- 2 tbsp ghee Marinade
- Salt Marinade
Instructions
- Combine all marinade ingredients.
- Apply to chops, pressing into the meat.
- Marinate minimum 2 hours.
- Grill on very high heat 3–4 minutes per side.
- For maximum char, finish under broiler 2 minutes.
- Rest 3 minutes before serving.
Nutrition
Serving: 1serving | Calories: 390kcal | Protein: 36g | Fat: 26g
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Health Benefits
- Lamb chops provide L-carnitine, a compound that transports fatty acids into mitochondria for energy.
- Fresh mint contains rosmarinic acid, a compound studied for its anti-inflammatory and antioxidant properties.
- Black pepper contains piperine, studied for its ability to enhance the bioavailability of several other nutrients and compounds.
Pairs Well With
- Kachumber Salad
- Keto Raita