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Handout Photo of TANDOORI LAMB CHOPS from Beyond Brilliant, Picture credit should read: PA Photo/Jodi Hinds/RMC Books. WARNING: This picture must only be used to accompany PA Feature FOOD Anand.

Handout Photo of TANDOORI LAMB CHOPS from Beyond Brilliant, Picture credit should read: PA Photo/Jodi Hinds/RMC Books. WARNING: This picture must only be used to accompany PA Feature FOOD Anand.

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Tandoori lamb chops

(Makes 12 pieces)

Ingredients

10 lean lamb chops

3 green finger chillies, made into a paste

1tbsp ginger/garlic paste

75g raw papaya (or unripe pineapple), made into a paste

11/2tbsp white vinegar

1tsp salt or to taste

3tbsp chopped fresh coriander for garnish

Spices:

1tsp cumin powder

3/4tsp turmeric powder

3/4tsp red chilli powder

1/2tsp white pepper powder

1/4tsp nutmeg powder

1/4tsp green cardamom powder (ground cardamom seeds).

Method

Lightly slit the lamb chops on either side (three gashes on each side, not too deep).

Mix all the other ingredients together into a bowl thoroughly using a whisk.

Once the ingredients are completely combined together, add the lamb chops to the marinade and coat, using your hands to mix.

When the lamb chops are coated, leave in the refrigerator to marinate for at least 30 minutes, or preferably overnight for the meat to soak up the flavour better.

To cook the lamb chops, lightly grease an oven tray, lay the lamb chops flat on the tray and cook for about 25 minutes at 180C. Turn the chops over half way through cooking to cook evenly on the other side