Spicy Indian Lamb Chops Food

INDIAN LAMB CHOPS

Steps:

• Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
• Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
• Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn't directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).

INDIAN SPICED LAMB CHOPS WITH CUCUMBER SALAD

Steps:

• To make the cucumber salad, Slice the cucumber and onion thinly and add to a medium bowl.
• Dissolve the sugar in the lemon juice/vinegar and add the salt and pepper. Pour over the cucumber and onion and allow to marinate for 10-15 minutes before serving.
• Combine all the spices, garlic, ginger and olive oil in a small bowl and set aside.
• Rub the spice mixture into the lamb chops and repeat on the over side.
• Pan-fry/grill the lamb chops in a pre-heated pan/grill. You can also cook the lamb in the oven or on an outdoor grill/braai.
• Cook your lamb chops for 3-4 minutes per side and allow to rest for 5 minutes before serving.

SPICY INDIAN LAMB CHOPS

Steps:

• Mix together all the ingredients for the marinade. Then coat the lamb in it and put in the fridge for 24 hours (ideally).
• The the lamb out of the fridge 30 minutes before you plan to cook it.
• Heat a griddle pan brushed with a little oil. Cook the lamb chops for about 5 minutes on each side. Or for a shorter time if they are very thin or for a little longer if they are very thick.
• Alternatively you can cook them in a frying pan or under the grill (broiler). You can even roast them. They'll take 20 -30 minutes at 180C if you cook them in the oven.

SPICY STICKY LAMB CHOPS

Steps:

• Preheat the oven to 475 degrees F.
• Toast the coriander and fennel seeds in small pan over a medium flame, shaking every 30 seconds so they don't burn. Once they've given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder and grind to a fine powder.
• Mix the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, brown sugar, salt, a healthy few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season according to your palate.
• Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate overnight, a few hours, or just 30 minutes. I've done all three and it tastes great every way.
• Bake the chops in a 9- by 13-inch baking dish until the lamb is cooked to medium-rare, or to your liking, 15 to 20 minutes. Remove from the oven and allow to rest, tented with foil, for about 5 minutes before serving.

INDIAN LAMB CUTLETS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the parmesan and curry powder together. Season the lamb, then press the meat into the cheese mix to coat. Heat the oil in an ovenproof frying pan or heavy baking tray and fry the cutlets for 2 mins on each side to brown.
• Transfer to the oven for 5 mins for medium, or longer for well done. Delicious served with a dollop of tomato chutney and some mash flavoured with chopped coriander.

LAMB CHOPS WITH INDIAN SPICES

Steps:

• Marinate the chops in the lime juice, vinegar, chilli powder and a pinch of salt while you make the rest of the marinade.
• Heat 100ml of the oil in a small saucepan and add the gram flour, stirring continuously for a minute or two until the flour forms a smooth sandy paste and you begin to smell a nutty aroma. Transfer the paste to a bowl and leave to cool.
• Crush the star anise using a pestle and mortar, then tip into a food processor with the chillies, garlic, papaya and the remaining oil and blend to a smooth paste. Mix both pastes over the marinated meat and refrigerate for a minimum of 4 hours.
• To cook the chops, preheat the oven to fan 180C/conventional 200C/gas 6. Lift the chops out of the marinade and wipe off any excess so the chops are just lightly coated. Heat 1 tbsp oil in a large frying pan and fry the chops in batches for a couple of minutes on each side until browned. Transfer to a roasting tray and roast for 10-20 minutes depending on how pink you like your lamb. Serve the chops with mint sauce and winter salad.

SPICY LAMB MARINADE

Steps:

• Combine all the ingredients; add the chops and marinade for as long as possible.
• Great cooked under or in the grill or the BBQ, served with salads. Gujerati Potatoes, spicy tomatoes or any choice of your own.

SPICY GRILLED LAMB CHOPS

Steps:

• place all ingredients, except lamb chops in sauce pan. boil 10 minutes.
• place lamb chops in deep glass dish and pour sauce over them. marinate 1 hour.
• preheat barbecue at med-high.
• oil grill and add lamb chops. cover and cook 6 to 7 minutes on each side. after meat is seared, season well and baste with marinade durning cooking.