Khyber's tandoori lamb chops

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.