0.75 kg (1 1/2 lb) lamb chops
450 ml (16 fl oz) yoghurt
7.5 g (1 1/2 tsp) salt
2.5 cm (1 in) ginger, grated
8 cloves garlic, crushed
4 g (3/4 tsp) Garam Masala
10 g (1 tbsp) poppy seeds, ground
2 - 3 green chillies, ground
30 ml (2 tbsp) oil
450 ml (16 fl oz) yoghurt
7.5 g (1 1/2 tsp) salt
2.5 cm (1 in) ginger, grated
8 cloves garlic, crushed
4 g (3/4 tsp) Garam Masala
10 g (1 tbsp) poppy seeds, ground
2 - 3 green chillies, ground
30 ml (2 tbsp) oil
method
1. Remove excess fat from the chops. Wash and pat dry.
2. Lightly beat the yoghurt and mix in all the ingredients.
3. Add the lamb chops and marinate for at least 6 hours. You can marinate them for 24 hours, but the meat should be covered and refrigerated, then returned to room temperature before grilling.
4. Take the chops out of the marinade and place on a baking sheet.
5. Cook under a preheated grill for 8 - 10 minutes on each side.
2. Lightly beat the yoghurt and mix in all the ingredients.
3. Add the lamb chops and marinate for at least 6 hours. You can marinate them for 24 hours, but the meat should be covered and refrigerated, then returned to room temperature before grilling.
4. Take the chops out of the marinade and place on a baking sheet.
5. Cook under a preheated grill for 8 - 10 minutes on each side.
serving amount
serves 6
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