Khyber's tandoori lamb chops
Cooking on high heat and perfecting the cut is key to making a good lamb chop
| PREP TIME | 12 h |
|---|---|
| COOK TIME | 20m |
| SERVES | 2 to 3 |
500 gms lamb chops
30 ml lemon juice
15 gms ginger paste
20 gms garlic paste
20 gms green papaya paste, only scoop the inside of the green skin
Salt to taste
For yoghurt marinade (kebab masala):
100 gms yoghurt
20 gms cashew nut
10 gms almond whole
10 gms green cardamom powder
5 gms fennel seeds
15 gms chilli paste
Salt to taste
5 gms garam masala powder
1. Marinate the lamb chops with lemon juice, ginger-garlic paste and papaya paste and keep it aside for 3 to 4 hours.
2. For yoghurt marination - make a paste with a little water, cashew nut and almonds. In a bowl, mix the garam masala, fennel seeds, chilli paste, green cardamom powder and mix with yoghurt. Keep it aside.
3. Smear the marinated lamb chops with yoghurt marinade and keep it in the fridge overnight.
4. Next day, put the marinated lamb chops on skewers and cook in the tandoor for 8 to 10 minutes, or till well cooked. If you are using an oven, cook at 160C for 20 minutes.
Serve hot with coriander or mint chutney.
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