Tandoori Lamb Chops Recipe

​

Ingredients​​​​​​​​

​

• 2 x Lamb Chops per person

• 2 inches ginger root

• 4 garlic cloves

• 1 pinch of salt

• 1 teaspoon sugar

• 4 green Serrano chilies

• 1 teaspoon of saffron stems infused in 4 tablespoon water (optional)

• 1 lemon (juice and zest)

• 1 teaspoon hot chili powder

• 1 teaspoon Kashmiri Chili Powder

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground cinnamon

• 1 teaspoon ground turmeric

• 1 teaspoon dried mint

• 3 tablespoons whole milk yoghurt

​

​

Instructions

​

1. Peel the ginger, scraping with the edge of a spoon. Chop roughly.

2. Peel and chop the garlic.

3. In a blender, puree the ginger, garlic and salt with a little water until it becomes a fine paste. (I often make a batch of this and freeze it to use when needed.)

4. Finely mince the green chilies.

5. Place the lamb chops in a non-reactive bowl.

6. Add the ginger/garlic paste and the chilies and massage well into the meat. You may want to use gloves for this to stop your hands from staining and to protect your skin from the heat of the chilies.

7. Add the saffron water, lemon juice and zest, and massage well into the meat.

8. Combine the dry spices with the yoghurt, and pour over the meat.

9. Work the sauce into the meat until every piece of chicken has a good covering.

10. Cover with plastic wrap and allow to sit for at least two hours. There is no need to place in the fridge, but if you do, make sure you allow time for the lamb to come back to room temperature before cooking.

11. Remove any excess marinade and place the lamb on a wire rack above a large roasting tin layered with foil to catch the juices.

12. Broil under a medium heat for 15 minutes turning once making sure that they become golden but do not burn. Or grill the lamb, turning as needed. 

13.  Before serving, sprinkle with freshly squeezed lemon juice.

14. Serve with Raita, a Mint, Cilantro, Chili and Garlic Dip and Kachumber Salad.

​