Dorothy aunty’s Indian spiced lamb chops

The best recipes come from mothers. Don’t you agree? This recipe is no different. Dorothy Aunty is my husband’s best friend’s mum. Dan spent a lot of his childhood raiding Dorothy aunty’s fridge, sometimes with no adult supervision whatsoever. This Indian spiced lamb chops is one of her famous recipes – so special that it turned a 14-year-old boy away from ninja turtles long enough to write it down. 

The lamb is crunchy on the outside and soft in the middle. Serve with a dollop of cooling mint chutney for a show-stopping appetizer. 

The only thing I’ve done differently is to add a little Greek yoghurt to the marinade. I find that it tenderises the meat and adds extra flavour. Feel free to leave it out for a dairy-free option. 

Lamb Chops

Things to keep in mind

  • Marinate for at least 4 hours and preferably overnight  
  • Please use homemade ginger garlic paste 
  • Try to use full fat Greek yoghurt
  • Pan fry for best results. 

Spiced Lamb Chops
Serves 4
Juicy Indian spiced lamb chops
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  1. 1 kg lamb chops
  2. 2 limes, juiced
  3. 4 teaspoons black pepper, freshly cracked
  4. Salt to taste
  5. 1 teaspoon garam masala (available in Indian stores)
  6. 1 teaspoon turmeric powder
  7. 1 tablespoons oil + more for frying
  8. 3 teaspoons homemade ginger garlic paste
  9. 1/4 cup full fat Greek yoghurt
  1. Mix the lamb with all the above ingredients.
  2. Marinate for a minimum of 4 hours and preferably overnight.
  3. Heat oil in a pan. Once hot, fry lamb chops on either side until cooked to your preference (approx. 4 minutes on either side for medium doneness).
  1. I've tried cooking these in the oven and I recommend pan frying them for a crunchy finish.
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