Updated: Oct 14, 2021
This relatively simple recipe is one of those that is over the top good.
In India I am limited to mutton chops, but you can use lamb chops just as easily. They are marinated in a spiced yogurt sauce that tenderizes the meat and infused it with spices and flavors. The grilled chops, over coals, or a gas grill, are tender and moist and have a wonderful masala flavor with the lingering heat from the chilies. These are the perfect main course served with some bread.
This out of print cookbook is the bible of Indian grilling. I have cooked over half the recipes from it and each recipe is delicious. It is packed with chicken, lamb, seafood kebabs, and includes a large section on vegetarian and paneer kebabs, and tandoor breads. I could grill from here every week. I highly recommend this cookbook for those who like to light up the grill and are looking for Indian flavors.
For more delicious recipes from this cookbook click here.
10-12 lamb or mutton chops
1 cup yogurt
2 teaspoons apple cider vinegar, or any wine vinegar
2 tablespoons ginger paste
1 tablespoon garlic paste
3 green chiles, chopped, or to taste
15 stems and leaves cilantro
3 teaspoons Madras curry powder
1 teaspoon carom (Ajowan) seeds
1/2 teaspoon turmeric
Salt, to taste
Ghee or butter for basting
Lime wedges for serving.
Mix the yogurt, vinegar, ginger, garlic, green chiles, cilantro, and curry powder and blitz in a small blender till very smooth. Add the carom seeds, turmeric and salt and mix well. Add the chips and toss them to coat well all over. Marinate for at least 4 hours, but overnight in the fridge is best.
Grill the lamb chops over coals or a gas grill basting with ghee or butter. They should be cooked in about 2 minutes per side based on the size of the chops.
Serve immediately with wedges of lime.