Mrs Balbir Singh's | Tandoori Lamb Chops
Mrs Balbir Singh's | Tandoori Lamb Chops
Category
Grills
Servings
4
Quite simply one of the best ways to elevate your Tandoori Tuesdays, or indeed any day, year-round. Whether that be indoors under the grill or in an airfryer, or outdoors during grilling and BBQ season.
*Measurements refer to level measuring spoons
Ingredients
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600-700g Lamb Chops
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4 tsp (15g) Mrs Balbir Singh's Tandoori Rub*
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3-5 tbsp Natural or Greek-Style Yoghurt
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1 tbsp Garlic Paste (or finely chopped/grated fresh garlic)
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1 tbsp Ginger Paste (or finely chopped/grated fresh ginger)
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1 tbsp Fresh Lemon or Lime Juice
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A pinch of Natural Tomato Colouring (or Tomato Puree) - optional
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1 tsp Ghee (or preferred oil)
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1 tsp Salt, or to taste
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Fresh Coriander (Cilantro) Leaves, finely chopped
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A sprinkle of Chilli Salt
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Fresh Green or Red Chillies, finely chopped, (and deseeded if you prefer it milder)
Ingredients for the marinade (For Every 600-700g or 1.5 lb of Lamb)
Ingredients for sprinkling on the chops, from one or more of the following:-
Directions
Leave the chops at room temperature for 20 minutes, then prick them a few times with a fork.
In a large bowl, mix the above-mentioned marinade ingredients all together until fully blended. Place the chops into this bowl making sure to then mix again to fully coat them with the marinade. Leave in the fridge, covered with a lid or cling film for preferably at least one to two hours. The longer the better and if desired this can be done the day before or in the morning in the day and left in the fridge until it's time to cook.
Preferably remove the bowl from of the fridge about 10-20 mins before cooking. Place the chops on parchment paper or non-stick foil and grill under the grill if cooking indoors until cooked and slightly charred. Depending on your grill, how high you set the heat this should take approx 15 minutes, turning once halfway through. You can also do this stage in a high heat oven, of at least 220-240 degrees C.
Alternatively, you can, of course, cook this over an indoor or outdoor bbq grill.
Serve with fresh mint and coriander chutney, or mint and yoghurt chutney and a salad of onion rings, chopped mint leaves, and chopped deseeded green chillies (optional), a dash of white pepper, salt and lime juice.
Recipe Note
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)
