Crispy Lamb Chops with Ecuadorian Spices

Ingredients

While the original Kashmiri Tabak Maaz is traditionally slow-cooked and then deep-fried, this Ecuadorian adaptation focuses on pan-frying the lamb chops to achieve a crispy texture. Additionally, the spices used in this recipe are inspired by the flavors of the Andean region, incorporating cumin, coriander, and ají pepper to add a unique Ecuadorian twist. We alse have the original recipe for Tabak maaz, so you can check it out.

• 8 lamb chops (about 1 kg / 2.2 lbs) 8 lamb chops (about 1 kg / 2.2 lbs)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ají pepper powder 1 teaspoon ají pepper powder
• Salt, to taste Salt, to taste
• 1 cup breadcrumbs 1 cup breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, ground cumin, ground coriander, ají pepper powder, and salt. Mix well to form a marinade.
2. 2.
   Rub the marinade all over the lamb chops, ensuring they are evenly coated. Allow the chops to marinate for at least 1 hour, or overnight for enhanced flavor.
3. 3.
   In a shallow dish, spread out the breadcrumbs. Dip each marinated lamb chop into the beaten eggs, then coat it with breadcrumbs, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a large frying pan over medium heat. Fry the lamb chops in batches for about 3-4 minutes per side, or until golden brown and crispy.
5. 5.
   Once cooked, transfer the lamb chops to a paper towel-lined plate to drain excess oil.
6. 6.
   Serve the crispy lamb chops hot, accompanied by traditional Ecuadorian side dishes like llapingachos (potato patties) and curtido (pickled vegetables).

Treat your ingredients with care...

• Lamb chops — For the best results, choose lamb chops with a good amount of fat marbling, as this will enhance the flavor and tenderness of the meat.

Tips & Tricks

• To ensure a crispy crust, make sure the oil is hot enough before frying the lamb chops.
• If you prefer a spicier flavor, increase the amount of ají pepper powder in the marinade.
• Serve the lamb chops with a squeeze of fresh lime juice for a tangy twist.

Serving advice

Serve the crispy lamb chops as a main course, accompanied by traditional Ecuadorian side dishes like llapingachos (potato patties) and curtido (pickled vegetables). Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Arrange the crispy lamb chops on a platter, placing them in an alternating pattern for an appealing visual presentation. Serve with a side of llapingachos and a small bowl of curtido for a colorful and vibrant plate.