1 rack lamb, cleaned and cut into chops


3 tablespoons plain yogurt

6 bird's eye chilis, finely sliced

250 millilitres fresh lime juice

1 teaspoon garlic purée

1 teaspoon garam masala powder

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon clove (ground)

2 nubs ginger, peeled and finely chopped

250 millilitres white onion purée

1 bunch coriander, finely chopped

salt and black pepper



1. See Marinade directions.


1. Begin by preparing the marinade. Prepare all of the above ingredients and mix together. Marinate each lamb chop individually, ensuring they are well coated in the marinade. Once ready to cook (approx 2 hours), season the lamb with salt and black pepper and sear in a hot cast iron pan - suggested 2 minutes each side. Leave to rest for 3 minutes. Serve or finish cooking to desired doneness in a 350ºC oven. Preferably the lamb should be served medium rare to medium.

See more: Appetizer, Eggs/Dairy, Hot and Spicy, Indian

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