Author Notes
Inspired by the famous Awadhi cuisine of India. Many of these ingredients have health benefits which increase in potency when heated or combined together. These flavoursome Lamb chops are melt in the mouth perfect. For best results, first tenderise the meat by pounding with a mallet, and then marinate in this yoghurt and masala paste for at least 2 hours before cooking. Allow to rest before serving with rice and vegetables and garnish with caramelised fried onions.
—Nicole S
Ingredients
- Masala paste
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1 teaspoon
fennel seeds
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1 teaspoon
chopped garlic
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1 teaspoon
chopped ginger
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2 pieces
star anise seeds
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1/2 teaspoon
cinnamon
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1 teaspoon
turmeric powder
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1 teaspoon
cumin seeds
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1 teaspoon
red chilli flakes
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1 teaspoon
fenugreek seeds
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1 tablespoon
EVOO
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1 pound
lamb chops
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2 cups
yoghurt
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1 teaspoon
salt
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1 teaspoon
freshly ground black pepper
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oil to shallow fry
Directions
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Grind all the ingredients for the masala paste together and set aside.
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In a large mixing bowl, add the yoghurt and masala paste and stir well. Add the chops and turn several times till they are coated with the marinade. Cover and refrigerate for at least 2 hours.
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Remove from fridge 30 minutes before cooking and allow to come to room temperature. Preheat oven to 180C. In a large frying pan, add enough oil to coat the base of the pan and fry the chops till they are browned on either side.
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Place the chops on an oven tray and bake for 25-30 minutes. Allow to rest for 10 minutes before serving.
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