Masala chops

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 yoghurt sauce that tenderizes the meat and infuses it with spices and flavours. The grilled chops, over coals or a gas grill, are tender and moist and have a wonderful masala flavour with the lingering heat from the chillies. 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, and seafood kebabs and includes a large section on vegetarian and paneer kebabs and tandoor bread. 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 flavours.

For more delicious recipes from this cookbook, click here.

Ingredients:

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 of 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 yoghurt, vinegar, ginger, garlic, green chiles, cilantro, and curry powder in a small blender until very smooth. Add the carom seeds, turmeric, and salt and mix well. Add the chops and toss them to coat them well. 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. Depending on the size of the chops, they should be cooked in about 2 minutes per side.

Serve immediately with wedges of lime.