Lamb Chops With Indian Spices Recipes

Steps:

• 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.
• 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.
• 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).

Steps:

• In a small bowl, stir together the 1/2 cup mint, coriander, garlic, paprika, cumin, black pepper, cayenne pepper, salt, lemon juice, and olive oil.
• Rub the mixture into the chops, coating evenly, and place in a non-aluminum container. Cover and marinate at cool room temperature for 2 hours or up to overnight in the refrigerator.
• Prepare a fire in a grill. If the chops are refrigerated, bring to room temperature.
• Place the chops on an oiled grill rack and grill, turning once, for 4 minutes per side for medium-rare, or until done to your liking.
• Transfer to a warmed platter or individual plates and sprinkle with mint, if using. Serve immediately.

Steps:

• Toast fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant, about 45 seconds; let cool. Finely grind in spice mill or with mortar and pestle. Transfer to a large bowl; add in chile, ginger, garlic, crème fraîche, lime juice, mustard oil (if using), mango powder (if using), fenugreek leaves, pepper, nutmeg, 1 tsp. chili powder, and 2 Tbsp. vegetable oil and mix well. Season lamb chops with salt and add to marinade; turn to coat. Cover and chill at least 2 hours.
• Let lamb chops sit at room temperature 1 hour before grilling.
• Prepare a grill for medium heat; oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer to a platter; let rest 5-10 minutes.
• Top lamb with mint and cilantro and dust with more chili powder. Serve with lemon wedges.
• Do Ahead
• Lamb can be marinated 12 hours ahead. Keep chilled.

Steps:

• Marinade: Combine all the ingredients and spread evenly over the lamb cutlets.
• Allow to marinade at least one hour in refrigerator.
• Heat the barbecue and place the cutlets on an oiled flatplate or grill.
• Cook for 5 minutes, turn and cook for a further 5.
• Nice served with a mango chutney.

Steps:

• Mix together the spices, ginger, garlic paste, and water in a bowl.
• Trim the lamb chops and marinate in the spice mixture for 30 minutes.
• In a pressure cooker, saute the onions and tomatoes. Then add the marinated lamb chops and cook slowly on a low flame for 10 whistles until well done and tender.
• Once the lamb is cooked, remove it from the pressure cooker and set aside to cool.
• Reduce the remaining liquid in the cooker to form a thick sauce.
• Just before serving, grill the lamb chops on a hot griddle with sesame oil. Baste generously with the reduced sauce and serve hot.

Steps:

• Marinate the chops in the lime juice, vinegar, chilli powder and a pinch of salt while you make the rest of the marinade.
• Heat 100ml of the oil in a small saucepan and add the gram flour, stirring continuously for a minute or two until the flour forms a smooth sandy paste and you begin to smell a nutty aroma. Transfer the paste to a bowl and leave to cool.
• Crush the star anise using a pestle and mortar, then tip into a food processor with the chillies, garlic, papaya and the remaining oil and blend to a smooth paste. Mix both pastes over the marinated meat and refrigerate for a minimum of 4 hours.
• To cook the chops, preheat the oven to fan 180C/conventional 200C/gas 6. Lift the chops out of the marinade and wipe off any excess so the chops are just lightly coated. Heat 1 tbsp oil in a large frying pan and fry the chops in batches for a couple of minutes on each side until browned. Transfer to a roasting tray and roast for 10-20 minutes depending on how pink you like your lamb. Serve the chops with mint sauce and winter salad.

Steps:

• Heat grill or grill pan to medium-high heat. In a bowl, combine garam masala, salt, and pepper. Place lamb chops on a baking sheet or platter, and drizzle with oil; rub chops to coat evenly all over. Sprinkle tops of chops with half the spice mixture, and gently rub onto meat. Turn chops over; repeat with remaining spice mixture.
• Grill chops until they reach desired doneness, about 3 minutes per side for medium-rare. Serve immediately, garnished with cilantro.

Steps:

• Heat the oil in a wok over medium heat, add the onion and cook, stirring for 5 minutes or until it has softened.
• Add the garlic and ginger and cook for 2 minutes more.
• Stir in the yoghurt and all the spices.
• Add the canned tomatoes, a teaspoon of salt, then cook for 5 minutes more.
• Add the lamb and stir until it is coated.
• Cover and cook on a low heat for 1 1/2-1 3/4 hours or until the lamb is tender, stirring occasionally.
• Add a little water if the lamb begins to stick.
• Meanwhile, toast the almonds in a dry frying pan, shaking gently until golden-about 3-4 minutes.
• When the lamb is tender, add the garam masala to the curry and mix through.
• Sprinkle with the slivered almonds and chopped cilantro, then serve.