📝 About This Recipe
Named after the 'Chopan' or Pashtun shepherds who originally grilled these chops over open mountain fires, this dish is the crown jewel of Afghan street food. These succulent lamb chops are marinated in a signature blend of onion juice and aromatic spices, then grilled to smoky perfection with pieces of rendered lamb tail fat. The result is a melt-in-your-mouth texture with a charred, savory crust that captures the rugged and hospitable spirit of Afghanistan.
🥗 Ingredients
The Meat
- 2 lbs Lamb Chops (Rib or loin chops, trimmed of excess tough silver skin)
- 4 oz Lamb Tail Fat (Dumba) (Cut into 1-inch cubes; can substitute with beef suet if unavailable)
The Traditional Marinade
- 2 large Yellow Onion (Grated and squeezed to extract only the juice)
- 5-6 cloves Garlic (Pounded into a smooth paste)
- 1 inch Fresh Ginger (Grated finely)
- 1.5 tablespoons Ground Cumin (Toasted for better aroma)
- 1 tablespoon Ground Coriander
- 1 teaspoon Black Pepper (Freshly cracked)
- 1.5 teaspoons Coarse Sea Salt (Adjust to taste)
- 2 tablespoons Vegetable Oil (Neutral oil like grapeseed or canola)
For Garnish and Serving
- 1 tablespoon Sumac (For dusting over the finished meat)
- 1/4 cup Fresh Cilantro (Roughly chopped)
- 1 small Red Onion (Thinly sliced into half-moons)
- 1 Lemon (Cut into wedges)
👨🍳 Instructions
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1
Begin by preparing the onion juice. Grate the yellow onions into a fine mesh sieve placed over a bowl. Use the back of a spoon to press out as much liquid as possible. Discard the pulp; the juice is the secret to tenderizing the meat without making it mushy.
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2
In a large glass mixing bowl, combine the onion juice, garlic paste, grated ginger, ground cumin, ground coriander, black pepper, and vegetable oil. Whisk until well combined.
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3
Pat the lamb chops dry with paper towels. Place them into the marinade, ensuring every inch of the meat is well-coated. Do not add the salt yet, as it can draw out moisture during a long marinate.
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4
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight (up to 24 hours) is highly recommended for the most authentic flavor profile.
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5
Remove the lamb from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking. Now, stir in the coarse sea salt.
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6
Prepare your grill. For the most authentic taste, use natural lump charcoal. You want a medium-high heat—you should be able to hold your hand 5 inches above the grate for only 3-4 seconds.
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7
Thread the lamb chops onto wide, flat metal skewers. If your skewers are thin, use two per row of chops to prevent them from spinning. Alternate the chops with a piece of the lamb tail fat (dumba) between every 2-3 chops.
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8
Place the skewers on the grill. If using a traditional mangal (bottomless grill), rest the skewers on the edges. If using a standard grill, place directly on the grates.
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9
Sear the chops for 4-5 minutes on the first side without moving them, allowing a deep brown crust to form. The melting lamb fat will likely cause flare-ups; use these to kiss the meat with flame, but move the skewers if the fire becomes too intense.
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10
Flip the skewers and grill for another 4-5 minutes. For a medium-rare finish, aim for an internal temperature of 135°F (57°C). For medium, aim for 145°F (63°C).
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11
During the last 2 minutes of grilling, lightly toast your naan or flatbread on the edge of the grill so it absorbs some of the smoky aromas.
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12
Remove the skewers from the grill and let the meat rest for 5 minutes. This allows the juices to redistribute, ensuring a succulent bite.
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13
Slide the meat off the skewers onto a serving platter lined with warm naan. Immediately sprinkle generously with sumac and fresh cilantro.
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14
Serve hot, garnished with sliced red onions and lemon wedges to cut through the richness of the lamb fat.
💡 Chef's Tips
Use only the onion juice, not the pulp, to avoid bitter burnt bits on the grill. If you cannot find lamb tail fat (dumba), use pieces of fat trimmed from a ribeye steak to provide that essential basting during the grill. Don't skip the resting period; it is the difference between a dry chop and a juicy one. Flat metal skewers are superior to round ones as they grip the meat and prevent it from rotating when you flip them. If cooking indoors, use a heavy cast-iron grill pan and turn on your exhaust fan—this recipe thrives on high heat and smoke.
🍽️ Serving Suggestions
Serve with Afghan Kabuli Pulao (carrot and raisin rice) for a complete feast. Pair with a side of 'Salata'—a fine dice of cucumbers, tomatoes, and onions with lime juice. A side of garlicky yogurt (Borani) or a spicy green chutney (Chatney Gashneez) provides a cooling contrast. Serve with hot green tea with cardamom, the traditional Afghan way to end a heavy meal. Accompany with fresh, tandoor-style naan to soak up the flavorful juices and rendered fat.