This recipe is from Pakistan, and involves marinating lamb chops in a fiery blend of spices before grilling or, ideally, barbecuing the chops juicy perfection. It works best with the small, thinly cut lamb cutlets which are widely available in Asian butchers, as these cook though quickly allowing a high temperature to be used for cooking. They are great served as a starter with a mint raitha for a dipping sauce, and are the best bit of a barbecue for those who like a blast of spice!
01.
Ingredients
5tsp Spice Mountain Karachi curry blend
1tbs Spice Mountain Tomato powder
2tsp Spice Mountain Smoked Garlic granules
2tbs Spice Mountain dried Methi (fenugreek) leaf
2tsp Spice Mountain Smoked Salt
1tbs Coconut Oil​
3tbs Lemon juice
02.
Method
- Simply combine all the marinade ingredients, adding a little water to give a thick, pasty consistency.
- Marinade the chops, ideally for 24 hours or so, then grill on a high heat, turning frequently, for 10 minutes or so.
- They will cook slightly faster on a barbecue. Be careful as using a high heat means the chops could burn quite easily.
- Serve as a starter alongside a sliced onion salad, mint raitha and chapati or roti.
