Masala Lamb Chops

Ingredients:

15 large Lamb Chops
Juice of 1 Lemon
1 tsp sea salt
1 tsp Red Chilli Powder
1 tsp tandoori masala
1 level tsp Ajwain Seeds (Carom Seeds)
1/2 tsp Ground Cumin
1 tsp Garam Masala
1 tsp Ground Coriander
1 tsp Dried Fenugreek leaves
1 tsp Ginger-Garlic Paste
7 tbsp Natural Yoghurt
4 tbsp Vegetable Oil

Method:

Unless your chops are all the same thickness, take the thicker ones and bash with a meat mallet to make the thicknesses even. This will ensure they all take the same time to cook.

Transfer the chops into a large bowl and toss with the lemon juice, salt and chilli powder, ensuring they are evenly coated. Cover and set aside to marinate for 15-20 minutes.

Now add the remaining ingredients, mixing thoroughly to combine. Transfer to your refrigerator and set aside to marinate over night (minimum of 2 hours).

To cook, place a large pan over medium-high heat. When the pan is hot, arrange the lamb chops in a single layer and pour over the marinade. Bring to a simmer, cover with a lid and cook over the lowest possible heat for 1 hour, stirring and turning the chops over half way.

At the end of this time, check the meat to see if it’s tender and cooked through. If not, cook further until ready. At this point, increase the heat and allow the masala to come to a brisk simmer. Continue cooking until thickened to your liking.

At this point you can place the chops under a grill (broiler) or on a barbecue to give them a crispy coating (optional, but good). You can also place them in a hot griddle pan to mark them if you prefer.

To serve, arrange the chops on a warmed platter, spoon over any sauce remaining in the pan, garnish with chopped coriander (cilantro) leaves and green chillies.

Serve with rice and/or chips (fries) and a salad.