Tandoori Lamb Chops

Tandoori lamb chops are easy to prepare and delicious to eat. Even though they are not seen as often on Indian menu as Tandoori chicken it’s definitely worth to dedicate this post to them. Lamb chops are usually served as a starter, but they’ll also make a perfect light lunch. The name ‘tandoori’ simply means cooked in a ‘tandoor’- a very hot cylindrical clay oven, using charcoal, typical for South Asian cuisine. It does not dictate the exact spices used or the colour of the finished product. Spices are of one’s own choice. The dish cooks just as well in any type of hot oven. I’ve also have good news for barbecue lovers. As BBQ season has just started, you can grill your marinated lamb chops as a healthy halal alternative to traditional pork dishes and accompanying other delicacies.

Ingredients:

1kg lamb shanks or chops

1 tsp paprika

1 tsp cumin

1 tsp garam masala

½ tsp turmeric

½ tsp saffron

2 Tbsp oil

1 medium sized onion – peeled and chopped into quarters

Bunch of fresh mint leaves- to garnish

Few dried apricots & prunes- to garnish

Salt & pepper to taste

Any lamb pieces will do for this dish but good quality, fresh lean lamb cutlets seem just ideal. This particular dish is best to be left to marinate for at least 4-6 hours or over night before cooking.

1. Prick each lamb chops a few times with a fork (It helps to absorb flavours) and place them in a bowl.

2. Add paprika, cumin, garam masala, turmeric, saffron, oil, salt and pepper. Mix well together with your hands to make sure the lamb chops are covered with spice mixture and oil.

3. Cover the bowl with cling film and leave for a few hours or overnight in the fridge.

4. Preheat oven to 200º C (tandoor is supposed to be very hot).

5. Place the lamb chops on the skewers, adding onion chunks in between. Bake in the centre of the hot oven, until nicely browned and dry.

If baking in normal oven you may want to place your lamb chops on baking tray. Remember to turn the pieces over half way through cooking. You may also need to drain off the excess liquid from the cooking tray so that the end result is not soggy. The lamb chops should look crispy and charred in places, as if you have cooked them on a BBQ. Cooking time varies in different ovens but it usually 30 minutes in a preheated oven.

6. Serve hot, garnished with fresh mint leaves, dried apricots and prunes. For spicier alternative- garnish with onion rings and green chillies instead. Tandoori lamb chops go perfect with other curries, daals and Indian flat breads. They also taste well as a starter served on its own, with mint yoghurt or salad.

Enjoy!

Alternative for everyone who hasn’t got access to tandoor- Lamb chops baked in the oven.