Tandoori Lamb Chops Recipe

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Tandoori Lamb Chops Recipe

Ingredients:
Lamb chops – 8 pieces
Thick yogurt – ½ cup
Ginger garlic paste – 2 tbsp
Lemon juice – 2 tbsp
Mustard oil – 2 tbsp (or any oil)
Red chilli powder – 1 tsp
Kashmiri red chilli powder – 1 tsp (for color)
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Garam masala – 1 tsp
Cumin powder – ½ tsp
Black pepper powder – ½ tsp
Kasuri methi (dried fenugreek leaves) – 1 tsp, crushed
Fresh coriander – 2 tbsp, chopped
Salt – to taste

Marinade:
In a bowl, whisk yogurt until smooth.
Add ginger garlic paste, lemon juice, mustard oil, and all dry spices. Mix well.
Coat lamb chops generously with this marinade.
Cover and refrigerate for at least 4–6 hours (overnight for best flavor).

Cooking Methods:
Option 1 – Grill / Tandoor:
Preheat grill/tandoor.

Cook lamb chops on high heat for 2–3 minutes each side, then reduce heat and cook till done (about 12–15 mins).

Baste with butter or oil in between for extra juiciness.

Option 2 – Oven:
Preheat oven to 200°C (400°F).
Place chops on a lined baking tray.

Bake for 20–25 minutes, turning once and basting with oil/butter.

Broil for 2–3 minutes at the end for a charred effect.

Option 3 – Pan:

Heat a heavy skillet or grill pan.
Add little oil and sear lamb chops on high flame for 2 minutes per side.

Then lower the flame, cover, and cook for 8–10 minutes till tender.

To Serve:

Garnish with lemon wedges and fresh coriander.
Serve hot with mint chutney, onion rings, or naan.