Updated: Apr 26
Sometimes you come across a recipe that you have to make, and this recipe is one of those. I want to digress and talk about mace, a very unique spice derived from the cinnamon tree. It is the pale gold covering around the nutmeg nut, and it is virtually not known outside of Southeastern Asia. It is a potent spice, lots of wonderful aroma and flavor, one that I love. In India we use it in North Indian curries, biryanis, especially with meat. You can read more on this amazing spice here.
This recipe is exotic and absolutely amazing. The marinade is creamy from the yogurt and ground cashew nuts, and makes the lamb chops a luxurious treat. This is a dish fit for a king!
I have been enjoying the recipes from this book. It now seems to be one I tend to gravitate towards for outstanding recipes. The recipes are a mix of traditional flavors with a contemporary twist, and each one turns out amazing well.
For more recipes from this cookbook click here.
For the marinade:
2 cups yogurt, preferably whole milk
3-4 tablespoons roasted cashew nuts
2-3 Thai chiles, or to taste. Note, this is a mild sauce.
1 tablespoon ginger paste
2 tablespoons garlic paste
2 teaspoons ground cardamom
1 teaspoon ground mace, or 2 flakes
2 tablespoons lemon juice
2 tablespoons mustard oil. Available at any Indian store.
Salt to taste
10-12 frenched lamb chops
Fresh mint, minced
Add all the marinade ingredients to a small blender and puree till smooth. Taste and adjust for salt, cardamom and mace. Note, the flavor of mace will intensify over time and on the grill.
Marinate the lamb in the sauce, coating the meat well, for at least 4 hours or overnight (recommended).
Grill the meat on a charcoal or gas grill, 2-3 minutes per side for rare. Baste with the remaining marinade and some ghee, if desired.
Serve topped with the mint.