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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.
Serves 4 people
- 1 teaspoon fennel seeds
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 2 pieces star anise seeds
- 1/2 teaspoon cinnamon
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon red chilli flakes
- 1 teaspoon fenugreek seeds
- 1 tablespoon EVOO
- 1 pound lamb chops
- 2 cups yoghurt
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- oil to shallow fry
- Grind all the ingredients for the masala paste together and set aside.
- 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.
- 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.
- Place the chops on an oven tray and bake for 25-30 minutes. Allow to rest for 10 minutes before serving.
- This recipe was entered in the contest for Your Best Weeknight Roast