Better Than Takeout Indian Butter Lamb Chops & Seafood Cast Iron Skillet: Crispy, Loaded & Healthy Meal Prep Dream!
A luxurious yet healthy one-pan meal featuring tender lamb chops and succulent seafood in a rich, aromatic Indian butter sauce. This dish is perfect for meal prep and delivers restaurant-quality flavor at home.
Ingredients
Ingredients
- 4 pieces lamb chops bone-in, about 1 inch thick
- 1 lb mixed seafood shrimp and scallops, peeled and deveined
- 2 tbsp ghee or avocado oil divided
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp Indian butter chicken sauce store-bought or homemade
- 1 cup full-fat coconut milk canned, shaken well
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1/2 tsp cayenne pepper adjust for heat
- 1 cup fresh spinach roughly chopped
- 1 tbsp fresh cilantro chopped, for garnish
- 1 tbsp lemon juice freshly squeezed
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the seafood from becoming rubbery. Make-Ahead: The sauce can be made up to 2 days in advance. Sear the lamb chops and cook the seafood just before serving for best texture. Substitutions: Use chicken thighs instead of lamb chops for a different protein. For a dairy-free version, ensure the butter sauce is made with oil instead of ghee. Serving Suggestions: Serve over cauliflower rice for a low-carb option or with basmati rice and naan for a traditional pairing.