A bowl serving Indian lamb chops

Indian lamb chops

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Prep: 30 mins Cook: 30 mins Plus at least 6 hrs chilling

Easy

Serves 4

Try these crispy Indian lamb chops cooked Amritsari-style on the barbecue. Two marinades means it takes more time to prepare, but you'll achieve more flavour

Nutrition and extra info

Nutrition: per serving

  • kcal505
  • fat35g
  • saturates11g
  • carbs4g
  • sugars1g
  • fibre2g
  • protein43g
  • salt0.96g
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Ingredients

  • 12 best-end lamb chops, flattened to 2cm thick (ask your butcher to do this for you)
  • green chutney, to serve (see our recipe)
  • 1 lime, cut into wedges to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the first marinade

  • 2 tsp Kashmiri chilli powder
  • 2 tbsp ginger & garlic paste
  • 50ml vegetable oil

For the second marinade

  • 2 tsp tomato purée
  • large pinch of crushed black pepper
  • 2 tsp Kashmiri chilli powder
  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

Method

  1. Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.

  2. Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.

  3. Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn’t directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).

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