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.
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.
- 1 kg lamb chops
- 2 limes, juiced
- 4 teaspoons black pepper, freshly cracked
- Salt to taste
- 1 teaspoon garam masala (available in Indian stores)
- 1 teaspoon turmeric powder
- 1 tablespoons oil + more for frying
- 3 teaspoons homemade ginger garlic paste
- 1/4 cup full fat Greek yoghurt
- Mix the lamb with all the above ingredients.
- Marinate for a minimum of 4 hours and preferably overnight.
- 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).
- I've tried cooking these in the oven and I recommend pan frying them for a crunchy finish.