Curried Lamb Chops
Lamb chops marinated in yoghurt, Kashmiri chilli and fenugreek, then grilled hard.
Servings 2 people
Ingredients
- 4 lamb chops thick
- 50 g melted butter to serve
First Marinade
- 10 cm ginger unpeeled and bashed to bruise
- 45 g ginger and garlic paste
- 5 g ground fenugreek leaves
- 7.5 g salt
- 40 g Kashmiri chilli powder
- 25 ml lemon juice
- 45 ml mustard oil
Second Marinade
- 200 g Greek yoghurt strained
- 20 g ginger and garlic paste
- 5 g ground fenugreek leaves
- 40 g Kashmiri chilli powder
- 15 g garam masala
Instructions
- Plan ahead as the marinades take two days.
- Put the lamb in a container in which it will sit in one layer and add all the ingredients for the first marinade. Toss to coat, rub the marinade into the meat with your hands, then refrigerate for at least 12-18 hours. Next day, combine all the ingredients for the second marinade and again rub into the lamb, then refrigerate for six to 12 hours.
- Heat the oven to 170/180C (150/160 fan). Thread the chops on to skewers, passing them through each one two or three times, to secure. Roast for nine or 10 minutes, then turn and cook for four minutes. Remove, drizzle with melted butter and serve.