🌶️ Tandoori Lamb Chops Recipe

 

Ingredients:

Lamb chops – 6 to 8 pieces

Hung curd (thick yogurt) – ½ cup

Ginger-garlic paste – 2 tbsp

Lemon juice – 1 tbsp

Mustard oil – 1 tbsp (heated and cooled)

Kashmiri red chilli powder – 1 tbsp (for color)

Red chilli powder – 1 tsp (for heat)

Turmeric powder – ½ tsp

Garam masala – 1 tsp

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Black pepper powder – ½ tsp

Salt – to taste

Kasuri methi (crushed) – 1 tsp

Optional: a drop of red/orange food color

Fresh coriander/microgreens – for garnish

Butter or ghee – for basting

Instructions:

1. Clean and prepare chops:

Clean the lamb chops and pat them dry. Score the meat lightly with a knife to allow the marinade to penetrate.

2. First marination (30 mins):

Apply lemon juice, salt, and ginger-garlic paste. Mix well and let it rest.

3. Second marination (at least 4 hours or overnight):

In a bowl, mix hung curd with all the dry spices, mustard oil, kasuri methi, and optional food color.

Coat the chops thoroughly in this mixture. Cover and refrigerate.

4. Grill/Cook:

Preheat your grill, oven, or tandoor to high heat.

Grill the lamb chops for 8–10 minutes per side, basting with melted butter or ghee in between, until charred and cooked through.

Alternative (Oven Method):

Preheat oven to 220°C (430°F).

Bake the chops on a rack for 20–25 minutes, turning once halfway. Broil for 2–3 mins at the end for a nice char.

5. Serve:

Rest the chops for 5 mins.

Garnish with fresh coriander or microgreens.

Serve hot with mint chutney, onion rings, and lemon wedges