Fragrant spices bound in a yoghurt coat make these tandoori lamb chops pleasing for the palate. Pair with spiced cauliflower and rice.
Serves 2
Prep Time: 10 + 30 minutes marinating time
Cook Time: 20 minutes
Ingredients
4 lamb loin chops
Salt
1 Tbsp fresh ginger (grated) or minced ginger
1 Tbsp garlic, minced
1 tsp gm cumin powder
2 tsp garam masala
2 tsp ground coriander
2 tsp turmeric
2 tsp chilli powder
60g natural yoghurt
1 Tbsp lemon juice
1/3 head of cauliflower, broken into small florets
2 Tbsp coriander leaves
Rice and mango chutney to serve
Method
In a small bowl, mix together the ginger and garlic. Season the lamb chops with salt and then add them to the bowl, coating them with the ginger and garlic paste. Set aside.
In a separate bowl, mix the cumin, garam masala, coriander, tumeric and chilli. Add the yoghurt and lemon juice and mix together well.
Set aside 3-4 Tbsp of marinade. Add the chops and any excess garlic and ginger to the large portion of marinade. Cover with cling film and refrigerate for 30 minutes.
Heat the oven to 220°C.
Add the cauliflower to the smaller portion of marinade and mix until the pieces are lightly coated. Tip the califlower into a shallow baking tray lined with foil and spread evenly. Cook in the oven for around 20 minutes or until the cauliflower is slightly caramelised and tender, turning half way through.
Grill the chops on a wire grill rack over a foil-lined tray (or cook on a BBQ) one medium-high heat for 5 minutes on each side. Remove and cover with foil. Let rest for a few minutes before serving.
Plate with rice, a dollop of natural yoghurt and a spoonful of chutney. Sprinkle with coriander leaves.
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